Variation On A Classic Dish
Green Bean, Pea and Olive Paella
(1 vote)
(1 vote)
Green Bean, pea and olive paella - Healthier version of a Spanish classic
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 cloves garlic cloves (crushed)
- 1 large onion (finely chopped)
- 1 stick Celery (finely chopped)
- 2 firm Tomatoes (peeled and chopped)
- ⅜ cup boiling water
- ½ tsp Saffron
- 1 ¾ cups Calasparra rice (or paella)
- 1 tsp paprika
- 3 cups vegetable stock
- 1 diced, large carrot
- 8 ozs Green beans (trimmed chopped to 1/2-inch length)
- 1 red Bell pepper (seeds remove, diced)
- 1 cup peas (fresh or frozen)
- salt
- peppers
- 1 cup black or green Olives (pitted)
Preparation steps
1.
Heat 2 tablespoons olive oil in paella pan. Add the garlic and cook for 1 minute, then add the onions and celery. Cook gently until softened, then add the tomatoes and cook for 5 minutes.
2.
Add the saffron to the boiling water and stir well. then add to the pan and simmer for 3 minutes.
3.
Add the rinsed rice to the pan with the paprika, stock and saffron water and saffron threads. Bring to a simmer and cook for 10 minutes.
4.
Stir the rice and add the chopped carrots, green beans, and red pepper. Cook for 20 minutes, then stir in the peas and continue cooking, stirring occasionally, until the rice is tender and the stock absorbed. Add a little more stock or water if the mixture is too dry. Season to taste with salt and pepper and stir in the olives.
