Saffron vegetable paella with green beans and artichokes
A golden pan of rice with peppers, green beans and artichokes, with a crisp, toasted base at the bottom.
- Time50 min
- LevelMedium
- Costabout £1.55 a head
Ingredients
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Method
- 1
Soak the saffron in 4 tablespoons of hot water for 10 minutes.
10 min - 2
Heat the oil in a wide shallow pan. Cook the onion and peppers for 8 minutes. Add the garlic and paprika for 1 minute.
8 min - 3
Add the tomatoes and cook for 5 minutes until thick.
5 min - 4
Stir in the rice, then add the water and saffron with its liquid. Bring to a simmer and arrange the green beans on top. Do not stir again.
- 5
Cook gently for 18 minutes until the rice has absorbed most of the liquid. Scatter over the artichokes and peas for the last 5 minutes.
18 min - 6
Turn the heat up for 1 minute to toast the base, then rest off the heat for 5 minutes.
6 min - 7
Scatter with parsley and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.