Ingredients
| 1/2 tbsp | olive oil |
| 1 | onion, chopped |
| 3 | garlic cloves, finely chopped |
| pinch | of saffron threads |
| 1 tsp | of crushed dried chillies |
| 1 tin | Chopped/plum tomatoes |
| 1 tsp | smoked paprika |
| 200g | uncooked paella rice |
| 550ml | vegetable stock |
| 1 tin | mixed beans |
| 60g | frozen green peas, thawed |
| 1 | red pepper, diced |
| 2 | lemon wedges to serve |
| 150g | Broccoli or other green veg, cut into smaller pieces |
Instructions
In a large saucepan, warm the oil over a medium heat until shimmering. Add the onion and cook for 2 minutes, or until it starts to soften. Stir in the garlic and cook for 30 seconds, or until fragrant. Incorporate the saffron, dried chillies, tomatoes, and paprika. Stir in the rice and cook for 2–3 minutes.
Add the stock to the rice mixture and stir. Bring to the boil then reduce the heat to low and cook, covered, for 20 minutes. Stir in the mixed beans and cook for an additional 5 minutes before adding the red pepper and broccoli.
Cook for a further 5 minutes until the vegetables are al dente, adding the peas for the last couple of minutes .
Garnish with lemon wedges to serve.
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