Paella takes its name from the serving dish—so don’t let this one intimidate you. Impressive in flavour and its veggie quota, this is a prep, cover and cook wonder that everyone will love.
- 1 vegetable stock cube
- 1L (4 cups) water
- 1 tablespoon extra virgin olive oil
- 1 medium red capsicum, chopped
- 1 medium green capsicum, chopped
- 2 medium zucchini, chopped
- 2 medium red onions, diced
- 6 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 1 ½ cups arborio rice
- 3 teaspoons ground paprika
- ¼ cup parsley leaves, finely chopped
- Cracked black pepper
- 150g cherry tomatoes, halved
- 2 tablespoons fresh coriander, chopped, to serve
- Dissolve 1 vegetable stock cube in 1L (4 cups) of water and set aside.
- Heat the extra virgin olive oil in a large, deep, non-stick frypan over a medium heat.
- Add the chopped red capsicum, green capsicum, zucchini and diced red onion. Cook for approx. 10 minutes or until softened.
- Add the crushed garlic and finely chopped chilli. Mix well and cook for 2 minutes.
- Add the arborio rice, ground paprika, finely chopped parsley and cracked black pepper. Mix well and cook for 1 minute.
- Reserve ½ cup of the prepared vegetable stock, then add the remaining stock to the pan. Bring to the boil, then reduce the heat to low and simmer, covered, for 20 – 25 minutes, without stirring.
- Once the rice has cooked, arrange the halved cherry tomatoes over the top, gently pushing the tomatoes into the rice. Ladle over the reserved ½ cup of stock. Without stirring, cook for a further 5 minutes, uncovered, or until the rice has absorbed the liquid.
- Remove from the heat and allow to cool slightly. Top with chopped coriander and serve.
- If desired, add prawns or mussels during step 7 of this recipe. Or serve with grilled meat, chicken or fish.
- Leftovers can be stored in an airtight container in the fridge for 2 – 3 days or in the freezer for 3 – 4 months. Ensure the rice is reheated until it steams.
- Mix up the vegetables used in this recipe to include what you have available and what’s in season – yellow capsicum and peas would also work well.
- If possible, choose capsicums grown locally in the Granite Belt and southern Queensland region.