Paella de Verduras de Temporada con Frijoles
AKA 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. Our newest Fresh Farm Veggie Paella encompasses delicious spices, seasonal vegetables (including our lovely wild mushrooms) 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!
The quantities provided above are averages only.
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
Red Pepper
1
Button Mushrooms
½
Red Kidney Beans
2
Flat Leaf Parsley
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
⅔
Risotto Rice
1.5
Smoked Paprika
½
Ground Turmeric
1
Tomato Puree
1
Peas
½
Lemon
30
Black Olives
Utensils
Cooking Instructions and Tips
Peel and finely chop the garlic and onion. Remove the stalk and the core from the red pepper and chop it into ½cm squares. Roughly chop the mushrooms. Drain and rinse the kidney beans. Remove the parsley leaves from their stems and roughly chop them.
Heat 1 tbsp of olive oil in a medium-sized frying pan over medium-high heat. Add the garlic and onion. Gently fry for 1 minute or until soft. Add the red pepper and mushrooms. Gently fry for a further 2-3 mins or until soft. Tip: Add a splash of white wine if you have it to help add another dimension to this dish!
Boil some water in a kettle. Place the vegetable stock pot into a measuring jug. Add 400ml of boiling water. Stir until it’s dissolved.
Add the rice, smoked paprika and turmeric to your pepper and onion mix in the pan. Stir to coat and mix the ingredients.
Pour in the stock. Add the kidney beans, half of the parsley, the tomato purée, peas and ¼ tsp of salt. Stir to combine and dissolve the tomato purée. 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 the paella off the heat. Leave the lid on for a further 5 mins. While you’re waiting, slice the lemon into wedges (you’ll only really need to use half of it) and chop the olives.
Serve by garnishing with your remaining parsley, wedges of lemon and the olives scattered over the top. Go for it!
