Name: Vegetarian paella
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 cup (500ml) vegetable stock; 3 cup (750ml) water; 1 tablespoon olive oil; 2 clove garlic, crushed; 1 red onion, chopped finely; 2 tomatoes, seeded, chopped; 1 red capsicum, chopped finely; 1/4 teaspoon ground turmeric; 2 teaspoon smoked sweet paprika; 1 3/4 cup arborio rice; 1 cup frozen peas; 100 gram frozen baby beans; 1/4 cup sliced black olives; 1/3 cup finely chopped fresh flat-leaf parsley

Ingredients

2 cup (500ml) vegetable stock

3 cup (750ml) water

1 tablespoon olive oil

2 clove garlic, crushed

1 red onion, chopped finely

2 tomatoes, seeded, chopped

1 red capsicum, chopped finely

1/4 teaspoon ground turmeric

2 teaspoon smoked sweet paprika

1 3/4 cup arborio rice

1 cup frozen peas

100 gram frozen baby beans

1/4 cup sliced black olives

1/3 cup finely chopped fresh flat-leaf parsley

Method

1.Bring stock and the water to the boil in medium saucepan. Remove from heat.

2.Heat oil in large frying pan; cook garlic, onion, tomato, capsicum, turmeric and paprika, stirring, until vegetables soften. Add rice; stir to coat in spice mixture. Stir in stock mixture; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until rice is almost tender.

3.Sprinkle peas and beans evenly over surface of paella; simmer, covered, about 5 minutes or until rice is tender. Add olives and parsley; stand, covered, 5 minutes.

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