SAFFRONLY VEGAN PAELLA

Ingredients:

• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 red pepper, 2 cm pieces
• 150g cherry tomatoes, quartered
• 150g fine green beans, 2cm pieces
• 20g broccoli florets
• 2 green chillies (optional), finely chopped
• Handful of coriander (optional)
• Large pinch of ground Saffronly saffron (Check step 1 to see how to grind saffron).
• 2 tbsp olive oil
• 1 tbsp paprika
• 1/2 tsp turmeric
• 2 knorr vegetable stock cubes
• 1 litre boiled water
• 120g drained tinned butter beans (can be swapped for cannellini beans)
• 280g paella rice
• 2 lemons
• Salt to taste
• Pepper to taste

Instructions:

1. Heat an empty pan and then take it off the heat. Toss in the threads in to the pan till it becomes crispy (roughly 30-45 seconds) and then grind it with the back of a spoon in a small bowl. You can store the extra saffron for the next recipe.
2. Dissolve the vegetable stock cubes in 1 litre of hot boiling water and set aside.
3. Add 1 tbsp olive oil to the pan and then add in the chopped red pepper. Cook the peppers until they become soft but NOT charred. Set aside.
4. Add 1 tbsp olive oil and onions to the pan and cook until they are softened and browned. Then add the chilli and garlic and cook for 2 mins. Add in the chopped cherry tomatoes and cook until they become mushy, stirring occasionally.
5. Add in the ground Saffronly saffron, paprika, turmeric, salt and pepper.
6. Add the vegetable stock prepared in Step 2 and bring it to a boil and then reduce the flame to a medium heat.
7. Stir in the green beans, butter beans and red peppers from Step 3 - remember to leave a few pieces of the red pepper for decoration
8. Increase the heat until the pan is simmering and lower to a medium heat. At this point taste the liquid to ensure the salt is to your taste.
9. Sprinkle the rice evenly over the pan and bring it to a boil.
10. Once boiling, lower the heat to a simmer for 5 minutes. DO NOT STIR
11. Add in the remaining red pepper and the broccoli florets to the top (make it a fancy design if you wish).
12. Continue to cook for 10 minutes WITHOUT stirring.
13. Try the rice to ensure it is cooked. (It should be semi transparent but al dente). If the pan starts to dry, pour 100ml of boiling water over the mixture.
14. Once the rice is cooked, turn the heat up until the liquid is bubbling and then turn off the heat.
15. Cover the pan with the lid, followed by a tea towel and leave it for 15 mins to allow the flavours to develop and the rice to absorb the remaining liquid.
16. Sprinkle the chopped coriander and serve with lemon wedges.