Vegetable paella

Ingredients

• 1½ cups short-grain paella rice
• 1 yellow onion
• 1 red bell pepper
• 3 cloves garlic
• 1 cup green beans
• 1 can chickpeas
• 1 cup frozen peas
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 lemon
• 2 tsp smoked paprika
• ¼ tsp saffron threads
• 3 tbsp olive oil

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Method

1. Soften the onion, pepper and garlic in oil in a wide pan. Add the paprika and saffron.
2. Stir in the rice, then the tomatoes, broth, green beans and drained chickpeas. Do not stir again.
3. Simmer 18 minutes until the liquid is absorbed, scattering the peas over for the last 5.
4. Turn up the heat for 1 minute to crisp the base, then rest 5 minutes and serve with lemon.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer