Not just for sunshine days, this Spanish winter paella is easy to make. Serving 4 people and ready in just 45 mins, this speedy paella combines a handful of veggies together, including carrots, celery and yellow pepper, to make a Spanish classic with a veggie twist.
- 2tbsp sunflower oil
- 2 onions, sliced
- 2 sticky celery, chopped
- 2 carrots, chopped
- 1 red and yellow pepper, sliced
- 2tbsp sweet smoked paprika
- 1tbsp tomato paste
- 4 garlic cloves, chopped
- small bunch of thyme
- 1 red chilli, chopped
- 500g paella rice
- 250ml white wine
- 1litre vegetable stock
- 200g curly kale, stalks removed and shredded
- 200g frozen peas
- ½x400g jar mild Peppadew peppers, sliced
- 1 lemon, cut into wedges
Heat the oil in a paella pan or large deep pan and fry the onions, celery and carrots for 5 mins until lightly browned. Add the peppers and season, then cook for another 5 mins until softened.
Add the paprika and tomato paste and stir for 1 min until fragrant, then add the garlic, thyme and chilli.
Add the rice, stir for 1 min, then pour in the white wine. Bring to the boil and cook for 3 mins, then pour in the stock. Bring back to the boil, then gently simmer for 20 mins, stirring occasionally, until the rice is almost tender and there’s very little liquid left.
Blanch the kale in boiling water for 2 mins, then add to the pan with the frozen peas and cook for 5 mins. Season with salt and pepper, sprinkle with the Peppadew peppers and serve with lemon wedges.
If you want to turn this dish into a meat feast add cooked chicken or lamb to the mix right at the last step and reheat