Spanish Vegetable Paella


45 ml/1/2 tbsp olive oil
1 onion, chopped
150 g/5 oz/ !2/ cup long-grain rice
5 ml/1 tsp turmeric
5 ml/1 tsp curry powder
Salt to taste
1 green chilli, seeded and sliced
75 g/3 oz/1/2 cup red and green (bell) peppers, diced
2 garlic cloves, chopped
50 g/2 oz/1/2 cup green olives, stoned (pitted)
450 ml/1/2 pt/1/2 cups water
1 vegetable stock cube
2 tomatoes, skinned, seeded and chopped
50 g/2 oz/1/2 cup pine nuts 50 g/2 oz/1/2 cup s peas

Place a 1.75 litre/3 pt/7 cup metal paella pan or flameproof casserole (Dutch oven) on the stove and heat the oil. Stir-fry the onion for 1 minute, then add the rice, turmeric, curry powder, salt, chilli, peppers, garlic, olives, water and stock cube. Boil for 5 minutes. Add the tomatoes, pine nuts and peas. Cover and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 30-40 minutes until the rice is cooked and has absorbed all the liquid.

Spanish Vegetable Paella

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