Vegetable and Butter Bean Paella
This slightly untraditional plant-based version of a Spanish paella is packed with colorful vegetables and butter beans for a fresh summery dinner that is ready in under 45 minutes. Tuck in and enjoy!
- Preparation Time: 5 minutes
- Cooking Time: 35 minutes
Ingredients
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1 litervegetable stock
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1 tspsaffron
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1white onion
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1red bell pepper
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100 ggreen beans
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1 tinbutter beans
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3 clovesgarlic
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1large tomato
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1.5 cupsarborio rice
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0.75 cupsfrozen peas
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1/2 jarartichokes in oil
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2 tbspolive oil
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1 tspsmoked paprika
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0.5 tspsweet paprika
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1 tspdried thyme
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salt and pepper to taste
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lemon wedges to serve
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parsley to garnish
Instructions
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Finely dice your onion and tomato, cut the red pepper into thin strips, and the green beans into thirds.
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Add the olive oil to a wide pan on a medium heat and fry off the onion and pepper for 3-5 minutes.
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Meanwhile, prepare your vegetable stock and add the saffron to it to allow it to 'bloom'.
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Crush in the garlic cloves, then add the diced tomato, paprika and thyme.
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Add the rice and lightly toast for 1-2 minutes before adding the green beans, butter beans, and season with salt and pepper. Give it a mix to combine everything evenly.
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Slowly pour in the stock to cover everything, but DON'T STIR.
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Simmer for 15-20 minutes until the rice has absorbed the stock and stick a fork down to the bottom to check that a crust is forming on the base of the pan.
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Remove from the heat, sprinkle over the frozen peas and cover with foil for 5-8 minutes.
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Garnish with fresh parsley, artichoke, and lemon wedges, and squeeze over fresh lemon juice to serve.
