Green Paella Recipe

Ingredients

Serve 4

• 1 lb/500 g spinach

• 2 onions, sliced

• 3 cloves garlic, finely chopped

• 6 tbsp extra-virgin olive oil

• 2 tbsp pine nuts

• 1 dried red chili pepper, crumbled

• 8 oz/250 g tomatoes, peeled and chopped

• 1 large green bell pepper/capsicum, seeded, cored, and sliced

• 1 1/4 cups/250 g Italian risotto rice

• salt and freshly ground black pepper to taste

• 1 tsp sweet paprika

• 1/2 tsp saffron strands, soaked in boiling water for 15 minutes

• 2 3/4 cups/700 ml Vegetable Stock (refer recipe)

• 3/4 cup/90 g peas

• 7 oz/200 g Spanish piquillo peppers, sliced (optional)

Method:

1. Wash the spinach and cook with just the water left clinging to its leaves for 5-7 minutes, or until wilted.

2. Drain, squeezing out any excess moisture. Chop coarsely.

3. Sauté the onions and garlic in the oil in a large frying pan over medium heat until the garlic is pale gold. Add the pine nuts and chili and cook for 2 minutes.

4. Lower the heat and add the tomatoes and bell pepper. Cook for 6 minutes, stirring constantly.

5. Add the rice and sauté for 2 minutes. Season with salt and pepper. Add the paprika, saffron water, and enough stock to cover the rice by about 1 inch (2.5 cm).

6. Bring to a boil and simmer for about 15 minutes, or until the rice is tender and almost all the liquid has evaporated.

7. Stir occasionally during the cooking time to prevent the rice from sticking to the pan.

8. Add the spinach and peas and mix well. Cook for 5 minutes, or until the peas are cooked.

9. Remove from the heat, cover, and let rest for 5 minutes. Garnish with the peppers and serve.