Rich and flavourful, this is an easy to make crowd pleaser, perfect for an alfresco supper or even just a midweek dinner. If you're feeling adventurous, it also works well in a cast iron pot on an outside firepit!
Serves 6
Ingredients
2 red peppers
2 green peppers
2 red onions
3 cloves garlic
500g paella rice
1/2 cup white wine
3 tbsp sweet smoked paprika
2 tbsp ground coriander
2 vegetable stock cubes
1 tin chopped tomatoes
1 tin chickpeas, drained
400g french green beans
Handful fresh parsley
1 lemon
Method
De-seed and chop the peppers into bite size pieces. Add to a hot pan with a generous glug of oil, and cook until beginning to char.
Finely dice the onion and garlic and add to the pan, turning down the heat. Cook for 5 minutes until soft.
Add the rice and wine, and cook of the liquid. Then add the paprika, coriander, stock cubes (crumbled), tomatoes, chickpeas and 2 ltrs water. If your pan isn't big enough for all of the water, you can add it in stages.
Cook on a low heat for about 1 hour, stirring regularly.
Trim and half the green beans, then add to the paella for a further 10 minutes until cooked. Season to taste with salt and pepper, then finish with fresh parsley and lemon wedges.
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