Paella

If I could only eat one thing for the rest of my life, it’d definitely be rice. I love it. There’s so many things you can do with it and it’s utilised in so many different cuisines. It’s impossible to get bored!

My favourite thing about paella is that it’s easy going. You can be really flexible with ingredients like vegetables and mock meats because you can just use what you have and make substitutions as you need to. It also works great for meal planning and as leftovers. It’s warm; it’s comforting, and it’s a crowd pleaser. What’s not to love about it?

Time: 30-40 minutes

Ingredients: 4-6 servings

  • 2 tablespoons oil (I use coconut oil)
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 1 bell pepper, cut into strips
  • 1 tin chopped tomatoes
  • 1 tin artichoke hearts
  • 1/2 cup frozen peas
  • Chopped chillis to taste (optional)
  • Dried chilli flakes to taste (optional)
  • 3 cups vegetable stock, prepared
  • 1.5 teaspoon smoked paprika
  • 1 tablespoon ground turmeric
  • Salt and pepper to taste
  • 1/2 cup chopped fresh parsley
  • 1.5 cups paella rice
  • 1 cup Iceland No Chick strips (optional)
  • Small handful Iceland No Porkies chorizo slices (optional)

Method

Heat the oil in a large pot/paella pan over a medium heat. Add in the onions and saute until translucent, adding in the garlic just before this point.

Add the tomatoes and cook for 5 minutes, stirring occasionally.

Stir in the paprika, turmeric, salt, pepper, chilli, dried chilli flakes and rice until uniform, then stir in the vegetable stock (hot) and parsley and continue to cook, covered and stirring occasionally, until most of the liquid is absorbed by the rice.

Stir in the peas, artichoke hearts, Iceland No Chick strips and Iceland No Porkies chorizo slices, reduce the heat to low, then cover and leave to cook for 10 minutes.

Remove from the heat and let stand for 10 minutes, then serve!

 

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