Spanish inspired Vegetable and Californian Walnut Paella
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
Nutrition: Per serving
Energy
569 Kcal
Fat
22g
Saturates
2.9g
Sugars
11g
Salt
0.23g
Low in saturated fat, this is a delicious plant-based twist on the traditional paella.
Ingredients
2 large pinches saffron
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
250g paella rice
1 tsp smoked paprika
400g can chopped tomatoes
1 red pepper, diced
100g California Walnuts
150g fine green beans, trimmed and cut into 3
400g can butter beans, drained and rinsed
800ml low salt vegetable stock
½ x 25g pack flat leaf parsley
Method
Soak the saffron in 1 tbsp boiling water and set aside.
Heat the oil in a large frying pan with a lid and fry the onion for 5 minutes, add the garlic and fry for 2-3 minutes. Stir in the rice and paprika.
Stir in the chopped tomatoes, pepper, walnuts, saffron liquid, green beans and butter beans and add half the stock, cover and simmer gently for about 25 minutes, stirring occasionally, gradually adding the remaining stock until the rice is just tender, season and stir in the parsley.