This is a dish I have been making for the past 15 years. Each time it is slightly different but always has one common theme. The rice is cooked separately from the vegetables. This is not how a traditional paella is made. However, the result is just as delicious and it gives the chef a greater degree of flexibility. Give it a try, change the ingredients around to what you like or what you have in the fridge or cupboards. I often add asparagus, sun-dried tomatoes, capers and a little chilli.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
200 g easy cook rice
½ tsp turmeric
1 tbsp olive oil
1 onion, chopped
½ tsp paprika
1 tsp chopped tarragon
100 g mushrooms, sliced
1 red pepper, sliced
150 g artichokes in oil, drained and cut in half
50 g olives, sliced
20 g gherkins, finely chopped
75 g frozen peas
150 g cherry tomatoes, cut in half
30 g toasted flaked almonds
1 lemon, cut into wedges
Method:
Place the rice and turmeric into a large pan of cold water. Bring to the boil then simmer for 12 minutes.
In a separate large frying pan (this really does need to be large as the cooked rice will eventually be added in), fry the onions for 5 minutes. Add the paprika, tarragon, pepper, artichokes, olives and gherkins and cook gently for 5 minutes. Then add the peas.
By this time the rice should be cooked and have taken on the colour of the turmeric. Drain then add to the frying pan. Gently fold in the peas and cherry tomatoes.
Garnish your dish with toasted almonds and lemon wedges.
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