Vegetarian Paella
Get high-quality saffron for the best flavour. Although saffron is extremely expensive, most recipes call for only a small amount.
1 medium onion, chopped
3 cloves garlic, crushed
1 1/2 cups water
3/4 cup rice
1 medium orange or red capsicum, finely chopped
1/2 teaspoon salt
1/4 teaspoon saffron threads
1 cup canned diced tomatoes
11/2 cups frozen peas, thawed
1 cup cooked or canned chickpeas, rinsed and drained
1/4 cup roasted red capsicum, cut into thin strips
1/4 teaspoon ground black pepper
2 teaspoons smoked paprika
2 tablespoons parsley
Ingredients
1 teaspoon olive oil1 medium onion, chopped
3 cloves garlic, crushed
1 1/2 cups water
3/4 cup rice
1 medium orange or red capsicum, finely chopped
1/2 teaspoon salt
1/4 teaspoon saffron threads
1 cup canned diced tomatoes
11/2 cups frozen peas, thawed
1 cup cooked or canned chickpeas, rinsed and drained
1/4 cup roasted red capsicum, cut into thin strips
1/4 teaspoon ground black pepper
2 teaspoons smoked paprika
2 tablespoons parsley
Method
1. Heat the oil in a large saucepan or pot over medium heat. Add the onion and garlic and cook for 1 minute. Add the water, rice, capsicum, salt and saffron. Bring to a boil. Reduce the heat to low. Cover and simmer for about 18 minutes, or until the rice is barely tender.
2. Add the tomatoes, then the peas, chickpeas and roasted capsicums to the rice. Cover and simmer for at least 5 minutes, or until all the liquid is absorbed. Remove from the heat and let sit for 5 minutes.
3. Sprinkle with the black pepper and gently toss with a fork to distribute the vegetables. Add the paprika and parsley before serving.
Notes
Calories 275, Kilojoules 1,155, Total Fat 3 g, Saturated Fat 0 g, Sodium 428 mg, Carbohydrate 48 g, Dietary Fibre 8 g, Protein 10 g
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