About this recipe:Perfect for vegetarians, but great for meat-eaters too, this hearty rice dish made with starchy short-grain rice is wonderfully rich and satisfying.
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 courgettes, trimmed and diced
2 carrots, peeled and diced
250g paella or risotto rice
227g can chopped plum tomatoes
1/2 tsp turmeric
pinch of paprika
800ml vegetable stock, hot
100g French beans, trimmed and cut into short lengths
100g frozen peas
2 tbsp chopped, fresh flat-leaf parsley
salt and freshly ground black pepper
sprig of flat-leaf parsley to garnish
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a paella pan or deep frying pan. Add the onion and garlic and cook gently for 2 minutes without letting them brown. Add the courgettes and carrots. Sauté everything for 5 minutes over a high heat, stirring constantly.
Tip in the rice, stir, then add the tomatoes with their juice. Add the turmeric and paprika to the stock and pour into the pan. Bring to the boil, then reduce the heat and cook for 20 minutes, stirring occasionally, until the rice is tender.
Meanwhile, cook the beans and peas in boiling water for 5 minutes. Drain and add to the rice 5 minutes before the end of cooking.
Stir in the parsley and season to taste. Turn off the heat, cover and leave to rest for 5 minutes before serving. Garnish with flat-leaf parsley.
Leftover diced chicken or cooked vegetables could be used. Sauté quickly in a little oil before adding to the paella three-quarters of the way through cooking.
My 12 year old sister made this for our family, she made the recipe with mushrooms, peppers, peas, rice, vegetable stock, onions, garlic, carrots, pepper and some chilli powder. She made it very easily with no disasters. The recipe proved a success and I would try it again, even though it looked more like a soup. - 16 Dec 2011
I put more paprika and turmeric than called for in the recipe, and it was quite tasty. I suggest cooking the rice by adding a little water at a time though, as it gives a nicer consistency (IMO!). Will probably make this again. - 22 Jun 2012