I t's Time To Get Cooking With Protein Packed Reciepe. . .
SERVES 10
READY IN 1 HR, 15MINS
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- pinch of saffron threads
- pinch of crushed dried chillies
- 225g chopped tomatoes
- 1 tsp smoked paprika
- 450g uncooked paella rice
- 750ml vegetable stock
- 175g cooked haricot beans
- 115g cooked pigeon peas, or black-eyed beans
- 125g cooked kidney beans
- 60g frozen green peas, thawed
- 60g roasted red pepper strips
- 60g pitted, sliced green olives
- 1 large lemon, cut into 8 wedges
- flat-leaf parsley, to garnish
How to :
- In a 25cm paella pan or large cast-iron frying pan, warm the oil over a medium heat until shimmering. Add the onion and cook for two minutes, or until it starts to soften. Stir in the garlic and cook for 30 seconds. Incorporate the saffron, dried chillies, tomatoes, and paprika. Stir in the rice and cook for 2-3 mins.
- Add the stock to the rice mixture and stir. Bring to the boil then reduce the heat to low and cook, covered, for 20 minutes.
- Stir in the pigeon peas, haricot and kidney beans. Cover again and cook for an additional 10 minutes. Scatter the green peas across the top and cook without stirring, covered, for another 10 minutes. Remove from the heat.
- Season with salt and pepper to taste. Arrange the red pepper strips and olives evenly across the top. Cover and let the paella stand for five minutes. Garnish with lemon wedges and parsley, then serve.
Per serving: 290 cals, 4.5g fat, 8g protein
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