- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- Pinch of saffron threads
- Pinch of crushed dried chillies
- 225g (11∕8 cup) chopped tomatoes
- 1 tsp smoked paprika
- 450g (2 cups) uncooked paella rice
- 750ml (31∕4 cups) vegetable stock
- 175g (2 cups) cooked haricot beans
- 115g (1 cup) cooked pigeon peas, or black-eyed beans
- 125g (2 cups) cooked kidney beans
- 60g (1∕3 cup) frozen green peas, thawed
- 60g (1∕3 cup) roasted red pepper strips
- 60g (½ cup) pitted, sliced green Spanish olives
- 1 large lemon, cut into 8 wedges
- Flat-leaf parsley, to garnish
- In a 25cm (10in) paella pan or large cast-iron frying pan, warm the oil over a medium heat until shimmering. Add the onion and cook for 2 minutes, or until it starts to soften. Stir in the garlic and cook for 30 seconds, or until fragrant. Incorporate the saffron, dried chillies, tomatoes, and paprika. Stir in the rice and cook for 2–3 minutes.
- Add the stock to the rice mixture and stir. Bring to the boil then reduce the heat to low and cook, covered, for 20 minutes. Stir in the haricot beans, pigeon peas (or black-eyed beans), and kidney beans. Cover again and cook for an additional 10 minutes. Scatter the green peas across the top and cook without stirring, covered, for another 10 minutes, or until the beans and peas are warmed through. Remove from the heat.
- Season with salt and pepper to taste. Arrange the red pepper strips and olives evenly across the top. Cover and let the paella stand for 5 minutes. Garnish with lemon wedges and parsley, then serve.
Taken from April 2017 (Issue 25) Vegan Life Magazine
Recipes and images from : Power Pulses is published by DK, 1 March 2017, £16.99.