500g butternut squash
1 red onion
2 cloves garlic
250g dried mixed grains (rice, freekeh, quinoa, barley, spelt)
1 tin chopped tomatoes
1 tin butterbeans
1 lt vegetable stock
2 tsp sweet smoked paprika
2 tsp ground coriander
2 red peppers
170g french green beans
Juice of 1/2 lemon
Handful fresh parsley
Preheat the oven to 200 degrees Celcius. De-seed and cube the squash, put on a roasting tray with a little oil, and roast for 30 minutes.
Meanwhile, dice the onion and add to a hot pan with a little oil. Cook on a low heat for 5 minutes to soften. Chop the garlic and add for a further few minutes.
Add the grains, chopped tomatoes, butter beans (drained), stock, paprika and ground coriander. Leave to simmer for about 30-40 minutes until the grains are well cooked, you may need to add more water if it dries out.
Once the squash has had 30 minutes, de-seed and cut the peppers and add to the roasting tray. Roast for a further 10 minutes.
Trim and half the green beans, and add to the paella for a further 10 minutes, until cooked.
Add the lemon juice to the paella and season to taste with salt and pepper. Mix in the roast squash and peppers and garnish with chopped fresh parsley.