Seasonal Veggie Paella
The Spanish are considered to be very passionate, especially when it comes to their food! Traditional paellas come in many forms, but most can be easily recreated in your own kitchen. This FreshFarm veggie paella encompasses delicious spices, seasonal vegetables and kidney beans to make this a well-rounded meal packed full of plant proteins! Place this beautiful and comforting dish right in the middle of your dinner table because after all, this communal style of eating is the best and most traditional way to enjoy it!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Onion
1
Button Mushrooms
½
Red Kidney Beans
½
Flat Leaf Parsley
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
175
Risotto Rice
1.5
Smoked Paprika
½
Ground Turmeric
1
Tomato Puree
100
Peas
½
Lemon
30
Black Olives
1
Red Pepper
Not included in your delivery
400
Water
Nutritional information
Utensils
Instructions
Peel and finely chop the garlic and onion. Remove the core from the red pepper and chop into ½cm squares. Roughly chop the button mushrooms. Drain and rinse the kidney beans. Remove the parsley leaves from their stalks and roughly chop them (discarding the stalks).
Heat a splash of olive oil in a medium-sized frying pan over medium-high heat. Add your garlic and onion. Gently fry for 1 minute or until soft. Add your pepper and mushrooms. Gently fry for a further 2-3 mins or until soft. Tip: Add a splash of white wine if you have any to help add another dimension to this dish!
Boil the water (amount specified in ingredient list) in a kettle. Place the vegetable stock pot into a large measuring jug, add the boiling water and stir until it’s dissolved.
Add the arborio rice, smoked paprika and turmeric to your pepper and onion mixture. Stir to coat and mix the ingredients.
Pour in your stock, add your kidney beans, half of your parsley, the tomato purée, peas and a good pinch of salt. Stir to combine, then reduce the heat to medium-low and cook for about 20 mins. Tip: Don’t be tempted to stir too much - good paella always has a crusty bottom (it’s what’s known as the ‘socarrat’)!
Cover the pan with a lid for 5 mins before the end of cooking. Tip: If you don’t have a lid for your pan, you can use a big plate. Be careful when you take the plate off, it’ll be hot! After this time, check the liquid has all soaked up and take your paella off the heat. Leave off the heat with the lid on for a further 5 mins. While you’re waiting, slice the lemon into wedges and chop the olives.
Serve by garnishing with your remaining parsley, wedges of lemon and your olives scattered over the top. Go for it!
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