Achieve four of your 5-a-day with this vegan paella – it makes a satisfying yet low-calorie supper. We’ve included broad beans, a valuable source of plant protein
Prep:20 mins
Serves 4
2 generous pinches of saffron1 tbsp tomato purée2 tsp vegetable bouillon powder2 tbsp rapeseed oil2 onions (320g), finely chopped 2 red peppers, deseeded and diced3 garlic cloves, finely grated2 tbsp soft thyme leaves200g brown basmati rice2 tsp smoked paprika320g frozen broad beans320g courgettes, halved and sliced15g flat-leaf parsley, chopped1 lemon, cut into wedges
STEP 1Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.STEP 2Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.STEP 3Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.
