SW recipe: Roasted red pepper paella

Serves 4
Ready in 1 hour 20 minutes


Low-calorie cooking spray

2 onions, finely sliced

2 green peppers, deseeded and finely sliced, and 3 red peppers, deseeded and quartered

2 celery sticks, finely sliced

2 tsp smoked paprika

3 garlic cloves, crushed

300g dried paella or short-grain rice

400g can chopped tomatoes

1 tsp saffron threads, soaked in 3 tbsp warm water

1.3 litres vegan vegetable stock

200g green beans, trimmed

200g runner beans, chopped

Zest and juice of 1 unwaxed lemon, plus wedges to serve


1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, wide, non-stick frying or paella pan with low-calorie cooking spray and place over a medium heat. Add the onions, green peppers and celery. Fry gently for 6-8 minutes until starting to soften, stirring frequently (you may need to add a splash of water if the veg start to stick to the pan).

2 Add the paprika and garlic with a splash of water, and fry for 1 minute. Add the rice and stir-fry for 2-3 minutes, then add the tomatoes, saffron mixture and stock. Bring to a simmer and cook for 40-45 minutes, gently stirring through the beans for the final 10-15 minutes, or until all the liquid has bubbled away.

3 Meanwhile, spread the red peppers on a non-stick baking tray in a single layer and spray with a little low-calorie cooking spray. Season and roast for 35-40 minutes, or until softened and slightly charred.

4 Add the lemon zest and juice to the paella, then remove the pan from the heat, cover with foil and leave to rest for 5 minutes. Remove the foil, top with the roasted peppers and serve with the lemon wedges for squeezing over.



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