- First, heat the olive oil in a large skillet and place the diced red onion inside. Cook for 2-3 minutes or until the onion begins to soften, then sprinkle in the salt and add the crushed garlic, red peppers and courgette. Cook for 4-5 minutes until softened.
- Pour in the chopped tomatoes and mixed beans, then sprinkle with the paprika powders. Bring to a simmer, then stir in your risotto rice. Cook for 2 more minutes, then pour in the
vegetable stock. - Allow for your paella to simmer on a low heat for 20-25 minutes or until the rice is cooked. Stir in the tomato puree and grilled artichokes, and heat through for another 2 minutes.
- Pour in the saffron water, then add the green beans, and roasted cherry tomatoes last. Top with a lid until the beans are vibrant in colour, then remove the skillet from the heat.
- Stir in the lemon zest and juice and season to taste with salt and pepper.
Use fresh parsley as topping, serve hot!
Duration It takes 20 mins to prepare and 20 mins to cook.
Ingredients (Organic) For a serving of 4 people.
2 red peppers, finely sliced
1 large courgette, sliced
1 tin Organic Chopped Tomatoes
1 tin Organic Mixed Beans, drained
2 table spoon of Organic Extra Virgin Olive Oil
1 red onion, finely diced
½ tea spoon of salt
3 garlic cloves, crushed
1 tea spoon of smoked paprika powder
2 tea spoon of sweet paprika powder
250g Organic Risotto Rice
800ml vegetable stock
2 table spoon of Organic tomato puree
2table spoon of Organic Grilled Artichokes
150g green beans
Roasted cherry tomatoes (optional)
1 ttea spoon of saffron, mixed with 250ml warm water
Juice and zest of 1 unwaxed lemon
