Serves: 4 | Prep Time: 5 mins | Cook Time: 25 mins
Paella is that dish I never thought I’d make, not because I don’t love it, but because no one makes it like the Spanish but sometimes you gotta do, what you gotta do when the craving is real. This dish is simply full of flavour and hearty with lots of different ingredients, which you can of course add chorizo to or leave it completely vegetarian.
Easy to make in one pot, perfect for lunch meal prep and just right for dinner.
1 tbsp oil
1 onion, chopped
1 garlic clove, finely chopped
300g paella rice or short grain rice (£1.40)
2tsp smoked paprika
900ml (1½pt) vegetable stock
400g tin chopped tomatoes (35p)
150g runner beans, sliced on an angle (75p)
1 red pepper, roughly chopped (55p)
1 x 210g tin chickpeas, drained (40p)
handful parsley, roughly chopped (70p)
1 tsp dried chilli flakes
1 lemon, juiced
a pinch of salt
1 pinch of pepper
1. Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
2. Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
3. Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
4. Serve with some extra lemon wedges on the side to squeeze over, if you like.