A quick and easy dish from Food for Fitness by Anita Bean. I served it with Quorn Salmon Style Dill Crispbakes, from their new fish-free range, which I’ll blog about tomorrow.
Vegetable paella (serves 4 as a main dish, 6 as a side dish)
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
4 celery sticks, chopped
1 red pepper, sliced
1 tsp paprika
1 tin (400g) chopped tomatoes
900ml vegetable stock
225g frozen peas (or mixed veg)
salt and pepper
- Heat the oil in a large pan and sauté the onion, garlic, celery and peppers for 5 minutes.
- Add the paprika and rice and stir for another 2-3 minutes.
- Add the tomatoes and stock, bring to the boil, then simmer for 15-20 minutes, until the liquid has been absorbed.
- Add the peas, season to taste, and heat through for a few more minutes.