Serves: 4-6 people
Cooking Time: 35 mins
4 tbsp olive oil
1/2 tsp hot smoked paprika
1 tsp sweet paprika
Small pinch of saffron (or 1/2tsp turmeric)
400g spanish paella rice
200g fine green beans
1 courgette – cut into strips
1 orange pepper – sliced
1 red pepper – sliced
1 bundle of asparagus – trimmed
1 1/2 pints of vegetable stock (made with vecon or stock cube)
1/2 – 2/3 pint of water as needed
1) Peel the onions, chop them in half and slice them finely. Fry them gently for about 10 minutes until they start to caramelise and turn golden brown.
2) Add the green beans, the peppers, paprika, saffron/turmeric and the rice and stir.
3) Pour over the vegetable stock and simmer on a low heat without stirring. After 10 minutes add the courgette strips and some extra water. Squeeze in the lemon halves and drop them into the paella to add flavour while cooking.
4) After 5 more minutes add the asparagus and check to make sure it is not getting too dry. Cook for a further 5 minutes and then serve.