Veggie Quinoa Paella with Roasted Fennel
Ingredients
1 unit(s)
Bell Pepper
120 grams
Quinoa
1 sachet(s)
Saffron
150 grams
Green Beans
1 unit(s)
Fennel
30 grams
Black Olives
1 unit(s)
Garlic Clove
1 pot(s)
Smoked Paprika
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Red Onion
Not included in your delivery
200 milliliter(s)
Boiling Water
Instructions
Pre-heat your oven to 180 degrees and pop the kettle onto boil. Start by preparing your veggies. Cut the red onion in half through the root. Peel and then slice into thin half moons. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the red pepper and then slice as thin as you can.
Cut the fennel in half lengthways, remove the tough core with a v-shaped cut (see picture) and then slice each half into ½cm thick slices. Pop the sliced fennel onto a baking tray, season with a good pinch of salt and drizzle on a splash of oil. Toss and then roast in the oven for 20 mins. Turn after 10 mins to make sure it cooks evenly.
With your fennel in the oven you can get on with making your paella. Dissolve the vegetable stock pot in the boiling water specified in the ingredients table above and keep to one side. Heat a wide bottomed pan over medium heat and add a splash of oil. Add the sliced onion and pepper and cook for 5 mins or until softened. Add the garlic, smoked paprika and saffron to the veggies and cook for a minute more.
Stir in the quinoa and then pour in the hot vegetable stock you made earlier. Bring the stock back up to the boil and then reduce the heat to low. Pop a lid on or cover your pan tightly with foil and leave to cook for 10-12 mins. Add the peas after 5 mins and then carry on cooking with the lid on.
Check your quinoa after 10 mins and if the water has evaporated remove from the heat (otherwise cook for another 2 mins). Then leave the quinoa to finish cooking in its own steam for another 10 mins.
Whilst your quinoa cooks, finish off your last few jobs. Roughly chop the flat leaf parsley and thinly slice the black olives. Keep to one side. Do your washing up whilst you have 5 mins.
When your fennel is nicely browned and ready to eat, remove from the oven and keep warm by covering in foil.
Finish your paella with your chopped parsley and then taste to check the seasoning. Add more salt and pepper if you feel it needs it.
Serve your paella in deep bowls and top with your roasted fennel. Enjoy!
