Foodies Blog

SUMMER VEGETABLE PAELLA FROM VEG BOX PIONEERS RIVERFORD

Riverford Organic Farmers really know their veg. Founded by twice BBC Farmer of the Year Guy Watson, they’ve been farming and delivering organic food from Devon since 1987, carefully selecting the best varieties and growing them ever-so-slowly so each veg box delivers maximum flavour.

Feeling inspired by Foodies Festival? A beautiful, seasonal, 100% organic box of veg, fresh from the farm, will bring your cooking to life. For your chance to win a year’s supply of organic veg from Riverford, enter their competition

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

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