Is there anything better than a well made paella? Here's my take on the classic paella, updated with seasonal goodies an
Course Main Course
Diet Vegan, Vegetarian
Keyword quick paella, roast red pepper paella recipes, roast red pepper recipe, vegan paella, vegan paella recipe, vegetable paella recipe
Prep Time 5mins
Cook Time 25mins
Total Time 30mins
De-core and slice the red pepper into long 1 inch thick strips. Slice the courgette into rough 1 inch chunks. place the pepper and courgette on a baking tray and cover with tablespoon of the olive oil. Season well and then grill on high (250˚c) in the oven for 15 - 20 minutes until the peppers soften and start to blacken.
Meanwhile, finely chop the garlic and onions. Heat the remaining olive oil in a deep set pan over a medium heat, then add the onions and garlic and fry until the onion is soft. Spoon in the turmeric and paprika and cook for a further minute before adding the paella rice. Prepare the stock and combine the tomato paste and chopped thyme into the stock, then pour the mixture over rice. Simmer the rice gently for about 20 minutes until the stock has been completely absorbed and the rice is aldente. Do not be tempted to stir the rice once the stock has been poured over.
Roughly chop the black olives. Once the rice is cooked, remove from the head and toss in the olives, cooked red pepper and courgettes and mix well. Serve immediately.