A colourful, Spanish classic ("pa-EY-ya") ripe for additional veggies as per your tastes! Use the biggest pan you've got, and (safely) pop it in the middle of the table with a big ol' spoon for optimal sharing conditions.
You will need
- 2 cups short brown rice, uncooked
- 2 tablespoons olive oil (or sub water)
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 teaspoons smoked or sweet paprika
- 1/2 teaspoon turmeric
- 1 red capsicum, core removed and sliced
- 1 carrot, sliced
- 2 tomatoes, roughly chopped
- 4 cups (or 1L) vegetable stock
- 1 cup green peas
- Salt and pepper to taste
- Chopped parsley, to serve
- Lemon wedges, to serve
10 mins to prep
45 mins to cook
Add the brown rice to a large pot of boiling water. Parboil the rice for 15 minutes then drain.
Heat the oil in a large fry pan or paella pan over high heat. Sauté the onion for 2 minutes or until fragrant. Add the garlic and spices and sauté for 1 minute or until fragrant.
Add the capsicum, carrot, tomatoes and parboiled rice then sauté for 5 minutes. Add 2 cups of vegetable stock. Cook on high for 10 minutes then reduce the heat to medium.
Cook the paella for about 30 minutes while stirring occasionally. Gradually add the remaining vegetable stock so the rice doesn’t stick to the bottom of the pan and to help cook the rice and vegetables.
When the rice is tender, mix in the green peas and cook for another minute. Season with salt and pepper to taste
Top with chopped parsley and serve with lemon wedges.