(serves 2)
1 cup Paella rice
2 large carrots (grated)
1 onion (chopped)
1 teaspoon saffron
4 tablespoon olive oil
½ cup peas
10 green olives
10 black olives
1 tin chopped tomatoes
1 clove garlic (chopped)
3 tablespoon diced red pepper
1/2 chopped red chilli
3 cup hot vegetable stock
1 level teaspoon sweet red paprika
1 lemon
Sat and pepper
Soak saffron in ½ glass of hot water.
Heat olive oil in a paella pan. Fry onion and garlic without browning.
Add in the rice, grated carrots, red pepper, tomatoes,chilli, olives,1/2 teaspoon salt and paprika. Stir well.
Add in saffron and the water and the vegetable stock.
Cook the paella for about 15 minutes. Stir in the peas. Cook for further 5 minutes.
Turn off the heat. Cover the paella with a greaseproof paper and let it stand for 10 minutes.
Season with salt and pepper. Garnish with lemon wedges and sprigs of parsley.
Please send me on holiday to Barcelona
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