Spring Veggie Paella
A paella pan is shallow, wide and round with slightly sloping sides. This shape ensures that the rice cooks evenly in one layer. It’s possible to cook paella successfully in a copper frypan on a gas stove when it’s for only 2-4 people. This spring paella uses asparagus and artichokes with a pinch of saffron for a sunny yellow colour.
Health benefits:
Rice is a quick energy source.
Rice is generally safe for people with food sensitivities.
Brown rice is a good source of fibre.
Rice is an excellent source of vitamins and minerals.
Measurable levels of arsenic have been found in rice.
Brown rice may reduce your body's ability to absorb other nutrients.
SPRING VEGGIE PAELLA
Makes a frypan size paella
PB, V
1 onion, diced
1 red capsicum, cut into strips
5 garlic cloves, minced
1½ cups (290 g) rice
3 strands of saffron
1 cup (250 ml.) water
4 cups (1 L) hot vegetable stock
2 bundles of asparagus, cut into 2cm lengths
½ cup (80 g) peas
400 g tin artichokes, quartered
10 (170 g) cherry tomatoes, halved
½ cup (65 g) pitted olives, halved
2 lemons, cut in wedges
pinch of sea salt
Preheat your pan over medium heat, add a few droplets of water and if they bead and evaporate, the pan is ready. Add onion and capsicum and saute in a little water for 5 minutes, add garlic and sauté another minute. Pour in the rice, add a glug of avocado oil and stir to coat the grains, lightly tossing for a minute, you may need to lightly stir to avoid sticking. Add water and saffron and boil down a minute. Pour stock into the pan and do not stir after this. Turn down the heat to a simmer for another 5-10 minutes, carefully watching for the socarrat (caramelised crust of rice) to develop without burning. Test with a fork by gently checking the rice at the base. When you have a socarrat, remove from the heat, scatter the asparagus, peas, artichokes and tomatoes over the rice and cover the pan, leave to rest for 10 minutes.
Serve with olives and a sprinkle of parsley. Serve with lemon wedges.
