About the Recipe
I love rice in any form and shape! If we can add a lot of veggies to it to make a complete dish - it sounds like a winner to me!
Ingredients
1-2 yellow onions, peeled
2 tbsp. rapeseed oil for frying
300g frozen peas
200g green beans
2 teaspoons cayenne pepper
4 teaspoons paprika
juice of 3 lemons, plus more lemons to serve
4 garlic cloves, crushed
about 24 cherry tomatoes
1 teaspoon saffron threads
500g short-grain brown rice
400ml can of coconut milk
15g bunch of fresh coriander, finely chopped
Preparation
1. Chop onions and fry on a high heat. Then add the rapeseed oil and stir constantly until they caramelise / become slightly brown. The high temperature and constant stirring is necessary to allow the oxidation of sugars, which means extracting the sweetness of the onions.
2. Add the red peppers and mushrooms to a large saucepan with the peas, green beans, cayenne, paprika, the juice of 1 lemon, the garlic and salt. Cook for about 5 minutes, until the veggies are starting to soften.
3. Meanwhile, chop the tomatoes into quarters. Add the tomatoes and saffron to the mix, then, a couple of minutes later, stir in the rice and coconut milk, adding 700ml of water.
4. Place the lid on the pan and bring the paella to the boil, then reduce the heat to a simmer. Let it cook for 1 hour. Try not to stir it too much during this time, just every 20 minutes or so to ensure the rice isn’t sticking to the bottom of the pan.
Equipment: paella dish or similar (wide brim frying pan)