Vegetable Paella

Serves 4

This recipe is inspired from Sam Wood's 28 Paella recipe. It is quick to make and a great left over for lunch the next day. 

Ingredients:

• 2 tbs of olive oil

• 1 tsp of chilli flakes

• 1 red onion diced

• 2 cloves of crushed garlic

• 1 red capsicum diced, seeds removed

• 2 tsp of paprika 

• 2 tsp ground turmeric 

• 1 cup of arborio rice

• 2-3 cups of vegetable stock

• 200g of corn

• 1 400g tin of kidney beans drained and washed

• 1 handful of frozen peas

• Lemon to serve

Method:

1. Heat oil in a large frying pan and cook onion, garlic and capsicum until soft. Add spices and chill flakes. 

2. Add rice and toss to combine. 

3. Add 1 cup of stock and bring to a low gentle simmer.

4. Continue to add more stock and allow it to dissolve until rice is soft and fluffy. 

5. Add corn, kidney beans and peas. Combine. Simmer on low heat until peas are soft and all stock is dissolved.

6. Remove from heat and serve with a wedge of lemon.