300g Red Bell Peppers
600g Plum Tomato (cut into wedges)
100g Green Beans
400g Tin Chickpeas
1 large Onion
6 Garlic Cloves (chopped)
400g Paella Rice
1 Litre Vegetable Stock
2 Tsp paprika Smoked Paprika
1 Pinch Saffron
1 Tsp Turmeric
2 Lemons (wedges)
1 Branch Chives (chopped)
70g Pea Shoots
2 Branch Spring Onions (chopped)
2 Red Chilli (chopped)
Cut broccoli florets in quarters.
Peel the onions finely chopped.
Wash trim & dice the peppers, courgettes into the same sized dice. Place into preheat oven to 180 degrees, in a oven baking tray and bake for 15 minutes.
Cut green beans, cut into wedges plum tomato.
Heat vegetable oil in a large pan.
Add finely chopped onion and garlic, red chilli. Cook until soft and golden.
Add cauliflower, green beans and tomatoes cook for a few minutes.
Add rice, paprika, saffron, turmeric and vegetable stock mix well. Simmer gently until stock is absorbed, making sure not to overcook the rice.
When rice is cooked, add drained chickpeas, roasted courgettes and peppers.
Add chopped chives, pea shoots, and spring onions.
Serve with lemon wedges.