Inspired by our visit to Mallorca, this dish is full of colour, and a delicious smoky flavour!
prep time 10 mins total time 30 mins serves 4
- 200g Broad beans (£0.60)
- 1 onion (£0.16)
- 3 cloves of garlic (£0.05)
- 1 red chilli (£0.15)
- 3 tsp smoked paprika
- Red pepper (£0.41)
- Orange pepper (£0.55)
- 3 tomatoes (£0.54)
- 300g paella rice (£0.84)
- 1l vegetable stock (£0.10)
- Juice of a lemon (£0.30)
- Handful of parsley (£0.30)
- Salt and pepper
- If using broad beans, put on to boil for 5 minutes, drain, rinse with cold water and remove the beans from the pods.
- Chop and fry the onion in some oil until softened.
- Thinly slice the garlic and chilli, and add to the pan with the onion over medium heat. Fry for 1-2 minutes.
- Add in the spices and fry for a further 1-2 minutes, mixing everything together.
- Meanwhile chop the peppers and tomatoes.
- Add the vegetables to the pan along with the rice and stock.
- Stir everything together to make sure it's all thoroughly mixed and bring to a boil. Once boiling, reduce the heat to a simmer and leave to cook until the liquid is absorbed and the rice tender, stirring in between. This should take around 15 minutes.
- Squeeze over the juice of a lemon, chop and add in the parsley and season with salt and pepper. Stir together and serve!
- This recipe can be easily adapted to use whatever vegetables you have/enjoy. Broccoli, frozen peas, aubergine, courgette etc. for example would work really well.
- If you can't be bothered to use broad beans, then bung in some frozen peas 5 minutes before the paella is cooked to make this easier and even cheaper!
- I know saffron is traditionally used in paella, but in the interest of making this recipe more affordable and accessible, I have left this out. If you are lucky enough to have access to affordable saffron, however, by all means add it in!
- The whole dish adds up to £4, so it is only £1 per portion.