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.