Our spiced saffron paella with roasted vegetables is perfect for a summers evening, and very easy to make. It is delicious on it's own, but also works well with prawns, simply add these at the end. If you don't have any saffron to hand, you can use turmeric instead.
1 small pinch of saffron
1 medium courgette, cut in bite sized chunks
1 red pepper, cut in bite sized chunks
160g cherry tomatoes, halved
2 tbsp. olive oil
1 tsp paprika
1 small leek, finely chopped
2 garlic cloves. finely chopped
1 small red chilli, finely chopped
100g paella rice
Heat the oven to 180 degrees fan/200 degrees non-fan
Pour 100ml boiling water over the saffron and leave for 10 minutes to infuse.
Place the courgette, pepper and tomato in the oven and drizzle with half the olive oil and all the paprika. Roast for 35-40 minutes.
Add the remaining oil to a saucepan and cook the leek 5 minutes until soft, add garlic and chilli and cook for a further few minutes. Pour the paella rice into the saucepan and stir for a few minutes to enable the rice to absorb all the oil and liquids. Stirring continuously, add the saffron infused water gradually, to allow the rice to absorb all the liquid. Then add the stock gradually, still stirring continuously. It will take approx. 25-30minutes for the paella rice to absorb all the liquid. If necessary, add extra water.
When the rice is ready, add the peas and the oven roasted vegetables and serve.
All your 5-a-day! Job done!