Mixed Pepper Paella

Charmaine Lu -

  • 900ml veg stock
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 red and 1 green pepper, diced
  • 3 crushed garlic cloves
  • 300g tin chopped tomatoes
  • 1.5 tsp smoked paprika
  • 250g paella rice
  • 1 fennel bulb, shaved into thin slices
  • 150g jar of roasted red peppers, drained and sliced
  • 120g green beans, trimmed and chopped
  • Heat the stock until simmering. Meanwhile, fry the onion and peppers in the oil for 5 mins to soften, then stir in the garlic, tomatoes and paprika and fry for 2 mins more. Stir in the rice and fennel, season, and pour in the stock. Bring the mixture to a simmer and cook - uncovered - for 10 mins.
  • Add half the roasted red peppers and all the green beans. Cook for 10 mins more, then cover with foil and rest for 5 mins. Serve with the fennel fronds scattered over the top, and enjoy.
30 mins
4 serving