There’s nothing better than good home cooking made with fresh, organic ingredients. Try this recipe from
riverford.co.uk/recipes
Summer vegetable paella with saffron & lemon
A vegetarian adaptation of the traditional Spanish dish, paella rice is readily available but use short-grain brown or Arborio if you can’t find it. Saffron threads give the dish its unique flavour. (serves 2)
• sunflower or light olive oil, for frying • 1 onion, finely diced • 2 garlic cloves, finely chopped, grated or crushed • 1 red pepper, deseeded and cut into 5mm-thick slices • 1 yellow pepper, deseeded and cut into 5mm-thick slices • 200g paella rice – calasparra paella rice if you can get it • 100g mushrooms, finely sliced • 3 tomatoes, diced • ¼ tsp smoked paprika • ¼ tsp paprika
• 2 pinches of saffron threads • 1 litre of good veg stock
• 100g green beans or sugar snaps, or a mixture of both (if using beans, top, tail and chop into thirds)
• good handful of parsley, chopped • 1 lemon, cut into wedges • salt and pepper
Heat 2 tablespoons of oil in a heavy-bottomed paella pan or large frying pan or flameproof casserole. Add the onion and fry gently on a low heat for 10 minutes, stirring now and then. Add the garlic and peppers to the onion and stir for 2 minutes. Add the rice, mushrooms, tomatoes, both types of paprika and saffron. Pour in three quarters of the stock and season with salt and pepper. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. Keep an eye on the liquid and top up with a little more stock or water as needed (you might not need it all). The paella shouldn’t be sloppy at the end so add liquid sparingly during the last 10 minutes. While the paella is cooking, boil the green beans for 3 minutes, then refresh them in a bowl of very cold water. If you are using sugar snaps, you can simply throw them in raw towards the end of cooking (see below). After 30 minutes of cooking, check the rice is tender and cook a little longer if needed. If there is any excess liquid, turn up the heat and stir to boil it off. Then cook very gently without stirring, to create a crust on the bottom (it’s not very easy to achieve without a proper paella pan, though). Stir in the beans and parsley. Turn off the heat and leave to stand for 2 minutes, then check the seasoning and serve with wedges of lemon.
RIVERFORD - GROWN FOR FLAVOUR
If you are looking at buying a bit more local, Riverford Organic Farms have it all, UK grown veggies, meat, milk, and much much more. We don’t air freight any of our produce and grow UK wherever possible. Best of all, everything we produce is 100% organic.
Why not try a veggie or recipe box from us today and see for yourself that we have great soil in Britain to grow the most super succulent summer veggies. With free delivery too, what could be simpler.
Visit
www.riverford.co.uk or call 01803 227227
Like having an allotment without the digging
www.riverford.co.uk
Variation
You can use any sort of green beans in this; try double-podded broad, sliced runners or flat green beans.
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