Vegetable paella

• sunflower oil↗1 ½tbsp tbsp

  or vegetable oil

• large onion↗1

  finely diced

• red peppers↗2

  chopped

• garlic cloves↗3

  crushed or finely grated

• smoked paprika↗1tbsp tbsp
• paella rice↗250g g
• white wine↗125ml ml

  (optional)

• can chopped tomatoes227g g
• vegetable stock↗750ml ml
• saffron↗

  (optional)

• butter beans↗400g g

  or other beans such as cannellini

• green beans↗200g g

  or long-stem broccoli

• lemons↗2

  1 juiced and 1 cut into wedges

Step-by-step instructions

1. 1

   Heat the oil in a large lidded frying pan over a medium heat and fry the onion for 5 mins. Add the peppers and cook for another 5 mins until the onion and pepper has softened. Stir in the garlic and cook for 1 min, then stir in the paprika and cook for 1 min.

2. 2

   Stir in the paella rice and cook for 2 mins. Pour over the white wine, if using, and cook for 2-3 mins to reduce. Add the chopped tomatoes, vegetable stock and saffron, if using.

3. 3

   Stir in the beans, then pour over the stock and bring to the boil. Reduce to a simmer and cook for 10 mins. You can stir it occasionally, if you like, but traditionally you want a crust to form on the bottom. After 10 mins, scatter the green beans or broccoli on top, place the lid on the pan and cook for 3-4 mins until the greens and rice are tender. Cook with the lid off for a few mins if the rice is still too wet. Remove from the heat, squeeze over the lemon juice and serve with lemon wedges on the side.