Vegetable Paella

Preparation: 55 mins

Serves: 6

Ingredients :

• ¼ cup olive oil
• 1 brown onion, finely chopped
• 1 red capsicum, thinly sliced
• 225g button mushrooms, sliced
• 3 garlic cloves, minced
• 1 ½ tsp ground paprika
• 1 tsp salt
• ½ tsp pepper
• 1 cup dry white wine
• 1 ½ cups short-grain white rice
• 1 can chickpeas, rinsed and drained
• 1 can diced tomatoes
• 2 ½ cups vegetable stock
• ½ cup green peas
• ¼ cup fresh parsley, finely chopped
• Zest and juice of 1 lemon
• 1/3 cup green olives, sliced

Method :

1. Heat olive oil in a large pan with a fitted lid over medium-high.
2. Add the onion, capsicum, and mushrooms, and cook for 7-8 mins, or until all the vegetables have softened.
3. Add the garlic, paprika, salt and pepper, and cook for 2 mins, until fragrant.
4. Then add the wine and cook for 2-3 mins, until the wine has mostly reduced. Stir in the rice, cooking for 2-3 mins, until the rice begins to turn translucent.
5. Stir through the chickpeas, diced tomatoes, vegetable stock, and green peas. Bring mixture to a low boil, then reduce heat and cover, cooking for 25 mins.
6. While the paella is cooking, in a small bowl, combine the parsley, lemon zest and juice with 2 tbs olive oil.
7. Once the rice is cooked through, remove the lid and cook for another 5 mins.
8. To serve, scatter the parsley mixture on top, then garnish with the green olives. Enjoy!

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