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This vegetarian recipe is an adaptation of the traditional Spanish dish. Paella rice is readily available, but use short-grain brown or Arborio if you can’t find it. Saffron threads give the dish its unique flavour.
Serves 2
Ingredients
sunflower or light olive oil, for frying
1 onion, finely diced
2 garlic cloves, finely chopped, grated or crushed
1 red pepper, deseeded and cut into 5mm-thick slices
1 yellow pepper, deseeded and cut into 5mm-thick slices
200g paella rice – Calasparra paella rice if you can get it
100g mushrooms, finely sliced
3 tomatoes, diced
¼ tsp smoked paprika
¼ tsp paprika
2 pinches of saffron threads
1 litre of good veg stock
100g green beans or sugar snaps, or a mixture of both (if using beans, top, tail and chop into thirds)
good handful of parsley, chopped
1 lemon, cut into wedges
salt and pepper