1 onion, finely chopped
1 red pepper, chopped
250g green beans, trimmed and halved
2 garlic cloves, finely chopped
2 tsp smoked paprika
½ tbsp ground cumin
1 tsp turmeric
250g dried paella rice
850ml boiling vegetable stock
Place a large non-stick saucepan over a medium heat. Add the onion and a splash of water and cook until the onion has softened, adding more water if it sticks.
Add the red pepper, green beans, garlic and spices and cook for 2 minutes, stirring continuously. Add the rice, stir well to coat in the spices and cook for another 1 minute.
Pour in the stock and bring to the boil over a high heat. Cover, reduce the heat to low and simmer for 10 minutes, remove the pan lid and cook for a further 10 minutes or until the rice is tender (add a bit more hot stock or water if it’s looking dry).
Stir in the juice of ½ lemon and slice the other half into wedges to serve with the paella. Delicious with a big salad.
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