for 4 people

Rice

2 tbsp	olive oil
2	garlic cloves, finely chopped
200 g	round grain rice (e.g. Bomba)
2 dl	white wine

Paella

7 dl	vegetable bouillon
1	organic lemon, grated zest and 2 tbsp of juice
2 sachets	saffron
½ tsp	smoked paprika
½ tsp	salt
a little	pepper
150 g	frozen peas, slightly defrosted
150 g	vine-ripened cherry tomatoes
1	red pepper, cut into thin slices
1	courgette, cut into approx. 2 cm pieces
3	spring onions, cut into thin rings

How it's done

Rice

Heat the oil in a paella pan or a wide non-stick frying pan. Briefly sauté the garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely.

Paella

Add the stock and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Mix in the peas, tomatoes, pepper, courgette and spring onions. Cover the paella and simmer over a low heat for approx. 10 mins.

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