Updated: Sep 20, 2018
Paella always looks fabulous on the table - here's a great dish to satisfy everyone, and bring back the flavours of a Spanish summer.
1 garlic clove
1 red pepper
1 yellow pepper
200g fresh spinach
Handful of frozen peas
1 tin (400g) chick peas
Handful of black olives (optional)
1 tbsp smoked paprika
1/2 tsp cinnamon
500ml of hot vegetable stock with a pinch of saffron stalks added
200g paella rice
Lemon wedges and chopped flat leaf parsley to serve
Finely chop the onion and cook in olive oil over a gentle heat until translucent.
Add the crushed garlic, thinly sliced peppers and the aubergine cut into small cubes.
Continue to cook over a gentle heat until soft. Now add the spices and stir to coat the vegetables. Pour in the paella rice.
Add the stock and allow to simmer over a medium heat for 15 minutes, stirring occasionally.
Now add the peas and chick peas, and continue to cook gently for another 10 minutes until the rice is cooked. Whilst it is cooking, keep an eye out that the liquid hasn’t boiled away completely – you may have to add a little more if it starts to stick.
Finally stir in the spinach and olives. Serve with the lemon wedges and sprinkled with the parsley.