This paella is a lovely, warming meal that is always a bit more satisfying than a risotto bevause of the addition of the chickpeas and a good bit of spice!
1 Tbsp oil or non-dairy spread for cooking
1 onion – diced
1 clove garlic, crushed or finely chopped
400g paella rice
100ml white wine
1 litre vegetable stock
400g tin chopped tomatoes
400g tin chickpeas, drained
200g runner beans or mange tout, sliced
1 red or yellow pepper, cut into bite sized pieces
2 tsp smoked paprika
Dried chilli flakes, to taste
Juice of 1 lemon
Handful of parsley, chopped
Salt and pepper for seasoning
- Heat the oil or non-dairy spread in a large pan and gently fry the garlic and onion for 5-6 minutes, until the onion is starting to soften and become translucent but not brown,
- Add the red or yellow pepper and paprika and fry for another 2-3 minutes.
- Add the chilli flakes, wine and rice then stir well and cook for another 5 minutes until the wine begins to reduce.
- Add the vegetable stock, tomatoes and season well with salt and pepper (check saltiness first as some veg stock is already salty enough!). Bring to the boil then simmer for about 10 minutes, stirring occasionally.
- Add the beans/mange tout and chickpeas and cook for a further 10 minutes, or until the rice is cooked and the liquid has all been absorbed (add a little water if it’s looking a bit dry before the rice is cooked).
- Stir in half of the chopped parsley and the lemon juice and serve with the remainder of the parsley scattered on top, with some fresh crusty bread if you’re a carb-fiend like me or a green salad for extra freshness.
Other recipes you might like: