Vegetable Paella

Ingredients

• •2 cups short-grain rice
• •1 red pepper
• •1 courgette
• •1 aubergine
• •1 cup green beans
• •Half a cup of peas
• •3 tomatoes
• •1 onion
• •3 cloves garlic
• •A pinch of saffron
• •1 tsp sweet paprika
• •5 cups vegetable stock
• •Olive oil, salt

Steps

1. 1Heat olive oil in a wide pan and fry the pepper, courgette and aubergine separately, then set aside.
2. 2In the same pan sauté the onion and garlic, then add the grated tomatoes and paprika.
3. 3Add the rice, stir for 2 minutes, then pour in the hot saffron-infused stock.
4. 4Cook over medium heat for 12 minutes without stirring; scatter in the beans and peas.
5. 5Arrange the fried vegetables on top and cook for another 8 minutes so the base lightly caramelises.
6. 6Take off the heat, rest covered for 5 minutes and serve with lemon.

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