This paella recipe is from Ella Woodward who was inspired to make this by a dish she tried in Columbia. Its not a typical recipe as the spanish would never use coconut milk in paella! Ive reduced the spices a little. If you are not vegetarian you can add some prawns about 5 minutes before the end of cooking.
Ingredients
- olive oil
- 2 red bell peppers deseeded and sliced
- 200 g chestnut mushrooms chopped
- 300 g frozen peas
- 200 g green beans, cut in half
- 1 lvl tsp cayenne pepper
- 2 lvl tsps sweet paprika
- juice of 3 lemons plus more lemons to serve
- 4 plump cloves garlic peeled and crushed
- 24 ripe mixed cherry tomatoes quartered
- 1/2 tsp saffron threads
- 500 g short grain brown rice
- 400 ml coconut milk
- 15 g fresh coriander leaves finely chopped
Servings:
Instructions
- Heat 4 tbsps olive oil in a large saucepan over a medium heat. Add the peppers, mushrooms, peas, green beans, cayenne, paprika, the juice of 1 lemon, garlic and a pinch of sea salt.
- Cook for about 5 minutes until the vegetables are starting to soften then add the tomatoes and saffron. Cook for 2 minutes then stir in the rice, coconut milk and 200 ml water.
- Cover and bring to the boil, then reduce the heat to very low and simmer for an hour, stirring every 20 minutes to make sure the rice doesnt stick.
- After an hour the rice should feel cooked but al dente. Stir in the juice of the remaining 2 lemons.
- Serve the paella in bowls with lemon wedges on the side and chopped coriander on top.
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