Flavour-filled recipe for Vegetarian Paella – a South African take on a popular South African dish
30 ml (2 Tbsp.) Olive oil
1 Onion, chopped
3 Cloves garlic, crushed
1 Red pepper, seeded and chopped
375 ml (1½ cup) Uncooked Arborio rice
1 x 410 g can Rhodes Quality Tomatoes Chopped and Peeled
1 lt. (4 cup) Prepared vegetable stock
1 ml (¼ tsp.) Saffron threads or ground turmeric
5 ml (1 tsp.) Ground smoked paprika
Salt and freshly cracked black pepper
1 x 410 g can Rhodes Quality Chick Peas in brine, drained
1 x 410 g can Rhodes Quality Green Beans Cross Cut, drained
1 x 410 g can Rhodes Quality Mixed Vegetables in brine, drained
To serve: fresh, chopped parsley and lemon wedges
Heat the oil in a paella pan or large non-stick frying pan.
Add the onion and fry until it begins to soften.
Add the garlic and the red pepper and fry for a few minutes more.
Add the uncooked rice and stir well to mix.
Add the Rhodes Quality Tomato Chopped and Peeled and the vegetable stock.
Bring to the boil and then reduce the heat to a medium simmer.
Add the saffron, paprika and seasoning.
Cook the paella for 20 minutes, stirring regularly, or until the rice has softened and absorbed almost all of the stock.
Add the Rhodes Chickpeas, Rhodes Quality Green Beans and Rhodes Quality Mixed Vegetables.
Continue cooking until the Rhodes Quality Vegetables and Beans are heated through, and all the stock has been absorbed.
Season to taste.
Sprinkled the parsley over the paella and place the lemon wedges on the side.
*Originally published 14 May 2019
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Recipe provided by Rhodes. For more recipe suggestions visit: www.rhodesquality.com.