Simple Vegetable Paella

Serves: 4

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Total Time: 55

Prep Time: 10

Cook Time: 45

• 1 large pinch of saffron
• 1 liter(s) (13/4 pints) hot vegetable stock
• 3 tablespoon(s) olive oil
• 1  onion, finely chopped
• 1  green pepper, deseeded and diced
• 1  garlic clove, crushed
• 250 gram(s) paella rice
• 1  level tsp paprika
• 125 gram(s) green beans, halved
• 0.5 tablespoon(s) freshly chopped rosemary
• 125 gram(s) broad beans (without pods), blanched and skinned
• 260 gram(s) jar marinated artichoke hearts, drained
• 2 tablespoon(s) freshly chopped flat-leafed parsley to garnish
• lemon wedges to garnish

Method

1. Stir the saffron into the vegetable stock and set aside.
2. Heat the olive oil in a large shallow sauté pan. Gently fry the onion and green pepper
3. for 20min until softened. Add the garlic and cook for a further 1min.
4. Add the rice to the pan and stir to coat thoroughly with the oil; cook for 1min. Add the paprika and cook for 1min. Add the green beans and rosemary. Season with salt and black pepper. Pour in the stock and saffron, stir everything together and bring to the boil. Turn down to the lowest heat and cook, uncovered, for 20min without stirring.
5. Stir in the broad beans and marinated artichokes and remove the pan from the heat. Cover with a lid or foil and leave to stand for 10min. Scatter with parsley and serve with lemon wedges.
6. Cook's Tip The paella is great on its own but also works well alongside grilled white fish or a pan-fried chicken breast.

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