Deliciously Ella’s recipes have been put on the back burner in the Rose residence for a while. I seem to have bought loads of new recipe books recently and, to be honest, have been enjoying a bit more meat and fish in our diet since the summer. However, when doing the weekly meal plan this week, I dug Ella’s ‘Everyday Cookbook’ out and have rediscovered one of my favourite recipes from it.
This vegetable paella was a staple for us over the summer, especially when we were entertaining. I found it’s one that doesn’t take that much effort to make but it can be dressed up really easily with a few slices of lemon and some Spanish tapas or mediterranean style bread. It doesn’t take long to make but you can make it look like you’ve spent loads of time and effort slaving away.
The only thing I’ve changed from the original recipe is the saffron. The first time I made it, I reluctantly paid the hefty price tag and sprinkled it quite liberally. The response from Mr Rose was, ‘It’s nice, but what’s that really weird aftertaste?’ Needless to say I’ve only put a slither of it in since and sometimes don’t even bother at all. Without it the paella does taste a little less exotic, but seeing as my tastebuds were born and raised in Yorkshire they can cope!
The recipe makes enough for four people. I usually make that much and then we have it two days in a row; it’s that yummy!
2 red peppers cut into slices
200g chestnut mushrooms (sliced)
300g frozen peas
200g green fine beans
2 teaspoons of cayenne pepper
4 teaspoons of paprika
Juice of 3 lemons
A large glug of olive oil
1 tablespoon of garlic paste
24 cherry tomatoes
500g brown rice
400g of coconut milk
Fresh coriander to stir through at the end & serve with
- Put the peppers, mushrooms, peas, beans, cayenne pepper and paprika into a saucepan (I usually have to split mine over 2 saucepans because I don’t have one big enough) with the good glug of olive oil and the garlic paste.
- Cook for 5 minutes or so until the veggies are beginning to soften.
- Chop the cherry tomatoes into halves and then add them to the mixture.
- A couple of minutes later add the rice and the coconut milk and 700ml of water.
- Heat the pan until the liquid is boiling and then reduce to a simmer. Place the lid on and leave it for around an hour, stirring every 20 minutes or so to make sure it isn’t sticking to the bottom.
- When the rice is cooked, chop the coriander and stir it through. Also add the juice of the remaining 2 lemons.
- Serve with lemon wedges if you’re feeling fancy.
I thoroughly recommend you give this one a go. Preferably when you have friends or family round to entertain. If you’re not a vegan or vegetarian you could even throw a few prawns or a cheeky bit of chorizo in there too. It’s especially lovely with chorizo as it flavours the whole thing and gives it a really lovely authentically Spanish taste. I just need a jug of sangria to wash it down, a hot water bottle and a little bit of imagination and it’s like being back in Barcelona (almost).
My mouth is watering now; I’m going to go and eat the leftovers!
If you try it, let me know.
Happy healthy cooking.
Around the Corner Fitness