Cook a vegetarian take on a classic paella, packed with nutritious ingredients like red peppers, green beans, broccoli and butter beans
Prep:15 mins
Serves 4
1 ½tbsp sunflower oil or vegetable oil1 large onion, finely diced2 red peppers, chopped3 garlic cloves, crushed or finely grated1tbsp smoked paprika250g paella rice125ml white wine (optional)227g can chopped tomatoes750ml vegetable stocksaffron (optional)400g butter beans, or other beans such as cannellini200g green beans or long-stem broccoli2 lemons, 1 juiced and 1 cut into wedges
STEP 1Heat the oil in a large lidded frying pan over a medium heat and fry the onion for 5 mins. Add the peppers and cook for another 5 mins until the onion and pepper has softened. Stir in the garlic and cook for 1 min, then stir in the paprika and cook for 1 min. STEP 2Stir in the paella rice and cook for 2 mins. Pour over the white wine, if using, and cook for 2-3 mins to reduce. Add the chopped tomatoes, vegetable stock and saffron, if using.STEP 3Stir in the beans, then pour over the stock and bring to the boil. Reduce to a simmer and cook for 10 mins. You can stir it occasionally, if you like, but traditionally you want a crust to form on the bottom. After 10 mins, scatter the green beans or broccoli on top, place the lid on the pan and cook for 3-4 mins until the greens and rice are tender. Cook with the lid off for a few mins if the rice is still too wet. Remove from the heat, squeeze over the lemon juice and serve with lemon wedges on the side.
