Vegetable Paella

Our lovely admin volunteers have started typing up the recipes – look at this level of professionalism!

We had this yesterday on World Mental Health day.  Most of us had forgotten to wear yellow (I have a feeling we’d said we would) so lunch was beautifully bright to make up for it!

VEGETABLE PAELLA

(serves 24)

500g Paella Rice
3 Large Onions
2 Peppers – Sliced into Thick Chunks
5 Cloves of Garlic – Finely Chopped
2 Large Courgettes – Sliced into 1 inch Chunks
2 Tins Chickpeas
1 large pinch Saffron – Dissolved into 1 tbsp Hot Water
1 kg Fresh Tomatoes – Chopped into Large Chunks
1 Head Celery – Chopped into 1 inch Chunks
1 Lemon
2 tbsp Smoked Paprika
1 Handful Chopped Parsley

 

 

  • Batch fry the courgettes in oil until lightly golden. Place aside
  • Fry the onion, garlic, celery and peppers for 5 minutes
  • Add the chopped tomatoes
  • Add the saffron and smoked paprika and give it a good stir
  • Add the paella rice and coat in the spice mixture
  • Add enough boiling water to just cover the rice and stir
  • Cover and cook gently for about 15 minutes
  • Add the courgettes and drained chickpeas to the pan and stir
  • Add the lemon juice and salt and pepper as required. Add a little more water if required.
  • Serve with parsley on top

Vegetable Paella

 

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