Top Tips
- If available, add some chopped up tofu or tempeh to the pan for added protein.
- Garnish with a wedge of lemon for a classic paella finish.
Serves:
1
tbsp
olive oil
1
onion(s)
2
garlic cloves (peeled)
4
large mushrooms
400
g
tinned tomatoes
200
g
tinned sweetcorn
400
g
tinned mixed beans (kidney, butter, chickpea)
1
tsp
dried mixed herbs
1
tsp
cayenne pepper
1
tsp
chilli flakes
1
tbsp
jalapeños
1
tbsp
black pepper
1
vegetable stock cube
300
g
paella rice (or white rice)
400
ml
hot water
Recipe submitted by: Ciara Mitchell (Brand Manager, Danone)
Equipment needed: Saucepan, chopping board and knife
Finely chop the onion, mushrooms and garlic.
Pre-heat a pan/pot with oil and add onion, mushrooms and garlic.
Add a tinned tomatoes, mixed beans and sweetcorn to the pan.
Stir together and add all herbs, spices, and pepper.
Boil kettle and add the water to pan, along with vegetable stock cube(s).
Add paella rice (or white rice) to pan, bring to the boil and stir.
Reduce heat and stir regularly for 15 minutes.
When the paella has absorbed the water, add jalapeños to pan for extra spice.
Add additional black pepper to season. Serve between bowls and enjoy.
Top Tips
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