Paella with Artichoke and Broad Beans

// under total-time: 60 minutes cuisine: veggie dinner portions: 4

Time: 1 hour (estimate)

Servings: 4

Calories per serving: 386

Reheating: Refridgerate. Reheat on hob.

Ingredients

• 1/2 spanish (or regular) onion
• 1 red bell pepper - cut into strips
• 1 yellow bell pepper - cut into strips
• 1/2 fennel bulb - cut into strips
• 2 garlic cloves
• 2 bay leaves
• 1/2 tsp. tumeric
• 1/4 tsp/ paprika
• 1/4 tsp. cayrenne pepper
• 150 g paella rice
• 100 ml medium sherry
• 1 tsp. safron threads
• 450 ml vegetable stock
• 200 g frozen broad beans
• 12 mini plum tomotoes
• 5 grilled artichokes (jar, in oil) - drained and quartered
• 15 pitted kalamata olives - halved
• 2 tsp. chopped parsley
• 4 lemon wedges

Method

1. fry onion for 5 minutes
2. add peppers and fennel - fry for 6 minutes
3. add garlic for 1 minute
4. add bay leaves, paprika, tumeric, cayenne and stir
5. add paella rice and stir thoroughly - fry for 2 minutes
6. add sherry and saffron
7. boil for 1 minute to reduce
8. add stock and 1/3 tsp. salt
9. reduce heat to a gentle simmer for 20 minutes, or until liquid absorbed - do not cover pan, or stir the rice
10. pour boiling water over frozen broad beans and leave for 1 minute
11. drain and leave to cool
12. remove skins by squuezing each bean gently
13. remove pan from heat ** do not stir**
14. scatter tomatoes, artichokes and broad beans over rice
15. cover pan tighly with foil and leave for 10 minutes
16. take off the foil - scatter olives and parsley on top
17. serve with wedges of lemon

Go Top