Recipe

One Pan Paella

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One Pan Paella

Vegetarian one pan paella dish, with basmati rice, tomatoes, mushrooms, green beans, garlic, smoked paprika, oregano and fresh lemon juice and zest.




Ingredients to serve 2

  • 100g x brown mushrooms – quarter
  • 100g x button mushrooms – slice
  • ½ x onion – peel, halve and slice
  • 2 cloves x garlic – peel, grate and chop finely
  • 1 ½ tsp x smoked paprika
  • ½ tbsp x dried oregano
  • 10g x fresh parsley – chop roughly
  • 1 cup x basmati rice
  • ½ sachet x tomato paste
  • 1 ½ tsp x vegetable stock granules
  • 1 ½ cups x boiling water
  • 100g x green beans – trim ends & cut at an angle
  • 65g x cherry tomatoes – halve
  • ½ x lemon – zest and slice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 200g x brown mushrooms – quarter
  • 200g x button mushrooms – slice
  • 1 x onion – peel, halve and slice
  • 4 cloves x garlic – peel, grate and chop finely
  • 3 tsp x smoked paprika
  • 1 tbsp x dried oregano
  • 20g x fresh parsley – chop roughly
  • 2 cups x basmati rice
  • 1 sachet x tomato paste
  • 3 tsp x vegetable stock granules
  • 3 cups x boiling water
  • 200g x green beans – trim ends & cut at an angle
  • 125g x cherry tomatoes – halve
  • 1 x lemon – zest and slice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Basmati Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Paella: In a large, deep saucepan heat a few glugs of olive oil over medium-high heat. Add the onions and sauté for 2 minutes then add the mushrooms. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika and oregano. Cook for 1 minute or until fragrant.

Step 4

Add tomato paste and stir for 1 minute then add rice and mix well to combine. Add stock and bring to a simmer. Season with salt and pepper. Reduce heat to low. Cook, covered, for 10 minutes and check that the sauce is thickening nicely, if not, cook uncovered for a further 3 – 5 minutes.

Step 5

Serve: Topped with cherry tomato halves, a sprinkle of parsley, lemon zest and lemon slices.