Veggie-Loaded Spanish Paella
with Kidney Beans, Red Bell Pepper and Mushrooms- Sulphites
Traditional paellas come in many forms, but most can be easily recreated in your own kitchen. This Spanish style rice encompasses delicious spices, seasonal vegetables and kidney beans to make a well-rounded meal packed full of plant protein! Place this beautiful and comforting dish right in the middle of your dinner table and enjoy in a traditional, communal style!
Ingredients
227 g
Red Bell Pepper
227 g
White Mushrooms
56 g
Onion, chopped
170 g
Arborio Rice
2 tsp
Garlic-Paprika-Turmeric Spice Blend
1 can
Kidney Beans
2 tbsp
Tomato Paste
2 unit
Vegetable Broth Concentrate
1 unit
Lemon
10 g
Parsley
30 g
Mixed Olives
(Contains: Sulphites)
113 g
Green Peas
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Core and cut the pepper into 1/2-inch pieces. Roughly cut the mushrooms. Drain and rinse the beans.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the peppers, mushrooms and onions. Cook, stirring occasionally, until onions soften, 3-4 min. Season with salt and pepper.
Reduce the pan to medium heat. Add the rice, spice blend, beans and tomato paste to the pan. Stir together. Add 2 1/2 cups water and broth concentrates. Cover and cook, stirring occasionally, until all the liquid is absorbed and the rice is tender, 25-28 min.
Meanwhile, cut the lemon into wedges. Roughly chop the parsley and olives. When the rice is cooked, remove the lid. Increase the heat to high. Cook until the bottom of the paella is crisp, 4-5 min. (Slide a spatula between the rice and the pan to see if the underside has a nice crust.)
Stir the olives, peas and half the parsley into the paella. Season with salt and pepper.
Divide the paella between bowls. Sprinkle with remaining parsley and squeeze over a lemon wedge.
