Vegetable paella

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 clove or 9g

• Tomato puree

  Canned, without salt added

  ½ cup or 125g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Green beans

  Snap beans, raw

  50g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Carrots

  Raw

  1 large or 72g

• Parsley

  Spices, dried

  2 tbsp or 3g

• Vegetable Stock Cubes

  Tesco

  2 Cube or 20g

Directions

1. Heat the oil in a large cast iron dutch oven over medium-high heat and brown the chicken pieces on all sides; you may have to do this in batches. Remove from the dutch oven and put to one side.
2. Lower the heat, add the onion and pepper, and gently cook for 10 minutes until softened. Add the garlic and chorizo, and cook for a further 2 minutes until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 miuten more.
3. Return the chicken pieces to the dish along with the thyme, white wine, and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 minutes.
4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.
5. Season to taste and garnish with parsley to serve.

Similar Foods

• Seafood Couscous Paella
• Chicken and Chorizo Paella