Super Simple Paella

AuthorKeith HubnerDifficultyBeginner

A simple but great tasting recipe, quick enough for a mid-week treat, tasty enough for a weekend delight.

Yields23 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 tbsp olive oil
 1 medium onion (diced)
 1 red pepper (diced)
 2 garlic cloves (crushed)
 120g green beans (trimmed and halved)
 150g tinned cannellini beans
 1&1/2 tsp smoked paprika
 1tsp ground turmeric
 A Pinch of chilli flakes (optional)
 200g short grain rice (I used arborio)
 500ml vegan stock
 160g marinated artichoke hearts
 50g green olives
 Black pepper
 Optional to serve, freshly squeezed lemon juice and flat leaf parsley

1

Heat the oil in a frying pan, add the onion and red pepper and cook over a medium heat for 2 minutes or so. The onion should be soft but not brown. Add the garlic and green beans and cook for another 2 minutes.

2

Add the cannellini beans, smoked paprika and turmeric, mix well to coat and lower the heat. Pour in the rice, stock, season (plus optional chilli flakes) and mix well.

3

Place the artichokes and olives on top of the mixture, cover and simmer for 30 Minutes or until the rice is fully cooked.

4

Serve with optional freshly squeezed lemon juice and parsley

Adapted from a recipe by Becca Pusey (Vegan blog: Amuse Your Bouche)

Ingredients

 1 tbsp olive oil
 1 medium onion (diced)
 1 red pepper (diced)
 2 garlic cloves (crushed)
 120g green beans (trimmed and halved)
 150g tinned cannellini beans
 1&1/2 tsp smoked paprika
 1tsp ground turmeric
 A Pinch of chilli flakes (optional)
 200g short grain rice (I used arborio)
 500ml vegan stock
 160g marinated artichoke hearts
 50g green olives
 Black pepper
 Optional to serve, freshly squeezed lemon juice and flat leaf parsley

Directions

1

Heat the oil in a frying pan, add the onion and red pepper and cook over a medium heat for 2 minutes or so. The onion should be soft but not brown. Add the garlic and green beans and cook for another 2 minutes.

2

Add the cannellini beans, smoked paprika and turmeric, mix well to coat and lower the heat. Pour in the rice, stock, season (plus optional chilli flakes) and mix well.

3

Place the artichokes and olives on top of the mixture, cover and simmer for 30 Minutes or until the rice is fully cooked.

4

Serve with optional freshly squeezed lemon juice and parsley

Super Simple Paella

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