Easy Squash Paella
- 2 tbsp olive oil
- 1 sliced red onion
- 2 crushed garlic cloves
- 1 tbsp sweet paprika
- 400g butternut squash, cubed
- 750ml veg stock
- 300g paella rice
- 300g sliced green beans
- 15g chopped parsley
- Heat the oil in a large frying pan and fry the onion for 8 mins. Stir in the garlic and paprika, fry for 1 minute, then add the squash and stir well. Pour in the stock, season and bring to a simmer. Add the rice, stir briefly then cook on low for 20 mins, without stirring, until the liquid has absorbed. Stir in the beans, cook for 3 mins, then season well and scatter with parsley before serving.
35 mins
4 serving