That's right kids - it's time for another challenge recipe! This time, it's vegetarian paella. Here's the book:
Heat until boiling. Meanwhile, dice an onion. It was meant to be a red onion, but I didn't register that part when I wrote down the ingredients:
Dice a red capsicum:
And two tomatoes, with the seeds and cores removed:
Add the veggies to a large frying pan, along with some olive oil and 2 crushed cloves of garlic:
Then add in 1/4 teaspoon of turmeric:
And 2 teaspoons of sweet smoked paprika:
Stir it all around and cook until the vegetables have softened. Then add in 1 3/4 cups of arborio rice:
Pour in the stock/water mixture and reheat until boiling:
Reduce to a simmer and leave it for 20 minutes or until the rice is ALMOST cooked through. Then sprinkle 1 cup of frozen peas and 100g of frozen baby beans over the top:
Cover the frying pan (and it's kind of helpful if it has a lid. Mine didn't, so I used tin foil...) and keep on the heat for another five minutes. Then remove it from the heat and let it rest for another five minutes before removing the tin foil/lid.
Stir it all together, and serve:
And, if you like that sort of thing, sprinkle sliced black olives and flat leaf parsley over the top.
The verdict? It's pretty damned good. It's got a *little* too much of the smoke flavour for my liking, so if I make it again, I'll probably decrease the amount of smoked paprika. But it's pretty quick and easy. Once you've chopped the veggies, you can pretty much just let it do its own thing, which definitely makes it my kind of meal! And it's really filling.
If I make it again, I'll probably mix up the veggies a bit. I'm not a huge fan of beans, so I might replace those with snow peas or something. And I might use cherry tomatoes to save on the scraping the guts out of the tomatoes part, which always frustrates me. If I do make these changes, I'll let you know how they go!
(Or, you know, you guys could do it or me and let me know how it goes??)