Calorie controlled cooking spray
1 medium, finely chopped
1 tablespoons, level, with garlic
1 tablespoons, level, smoked
Paella Rice, uncooked
250 g, uncooked
Vegetable stock cube(s)
1 cube(s), to make 750ml hot stock
Roasted Red Peppers in brine, drained
160 g, drained weight
Peas, fresh or frozen
75 g, frozen
1 tablespoons, chopped, to serve
- Mist a deep nonstick frying pan with cooking spray and cook the onion over a medium heat for 5 minutes until just softened, then add the tomato purée and paprika and cook, stirring, for another 2 minutes.
- Stir in the rice, then pour in the vegetable stock. Simmer for 10 minutes, stirring occasionally, then add the peppers, beans and peas. Cover and cook for another 2 minutes until the veggies are just tender. Season well.
- Serve the paella garnished with the chopped parsley.