Vegetable paella

I first created this recipe as a way of getting my brother to eat prawns. It is my interpretation of a paella and it is always a success. I have used brown rice instead of the usual paella rice as I prefer the flavour. Brown rice is also better for you and keeps you fuller for longer. The recipe below is a vegetable variation of my paella but of course, feel free to add whatever seafood you may have in the fridge or freezer.

Serves 4-6

  • 1 green pepper
  • 1 yellow pepper
  • 2 red peppers
  • 4 cloves of garlic
  • 1 tin chopped tomatoes
  • 1 tbs tomato purée
  • 150g peas
  • 4 spring onions
  • 1/2 tbs smoked paprika
  • 2 large pinches saffron
  • 1.4l vegetable stock
  • 500g brown rice

Prepare all the vegetables by finely chopping the garlic, spring onions and peppers. Make the vegetable stock and add in the saffron, leave to infuse, and set aside.

Heat the olive oil in a large saucepan and cook the garlic and peppers for 1-2 minutes. Add the chopped tomatoes, tomato purée and paprika. Cook for 2 minutes before adding all of the rice. Coat the grains of rice with the vegetable mixture and cook for a minute or so. Add the infused stock, cover and cook on a low heat for 1 hour.

5 minutes before serving, add the peas and spring onion. Season to taste with salt and pepper. Also, at this time, you can add some cooked prawns if you are using them.

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