Veggie Loaded Spanish Style Rice
Traditional paellas come in many forms, but most can be easily recreated in your own kitchen. This Spanish style rice encompasses delicious spices, seasonal vegetables and kidney beans to make a well-rounded meal packed full of plant protein! Place this beautiful and comforting dish right in the middle of your dinner table and enjoy in a traditional, communal style!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
1
Red Pepper
1
Button Mushrooms
½
Red Kidney Beans
½
Flat Leaf Parsley
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
175
Risotto Rice
1.5
Smoked Paprika
½
Ground Turmeric
1
Tomato Puree
100
Peas
½
Lemon
30
Black Olives
Not included in your delivery
400
Water
Nutritional information
Utensils
Instructions
Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Halve and remove the core from the red pepper. Chop it into 1⁄2cm squares. Roughly chop the button mushrooms. Drain and rinse the kidney beans. Remove the parsley leaves from their stalks and roughly chop them, discard the stalks.
Heat a splash of olive oil in a large frying pan over medium-high heat. Add the onion and pepper. Gently fry until soft, 5 mins. Add the mushrooms. Cook for a further 2-3 mins before adding the garlic and cooking until fragrant, 1 minute.tTIP: Add a splash of white wine if you have some, to help add another dimension to this dish!
As your veggies cook, boil the water (amount specified in the ingredient list) in a kettle. Place the vegetable stock pot in a large measuring jug and add the boiling water. Stir until the stock pot has dissolved. Add the arborio rice, smoked paprika and turmeric to the pan. Stir to coat and mix the ingredients.
Pour in the stock and add the kidney beans, half of the parsley, the tomato purée and peas. Stir to combine, then reduce the heat to medium-low. Cook for 20-25 mins. TIP: Don’t be tempted to stir too much - good paella always has a crusty bottom (it’s what’s known as the ‘socarrat’)!
Cover the pan with a lid for 5 mins before the end of cooking. TIP: If you don’t have a lid for your pan, you can use a big plate or some foil. After 5 mins, check the liquid has been absorbed and take the paella off the heat. Leave off the heat with the lid on for a further 5 mins. While you’re waiting, slice the lemon into wedges and chop the olives.
Sprinkle on the remaining parsley and the olives and serve with lemon wedges for squeezing.
