Ingredients1/4 tsp saffron threads
1 Tbsp sweet paprika
1/2 tsp mixed spice
1 onion (diced)
1 red capsicum (cut into strips)
c 100g silverbeet
corriander 'for the presentation'
garlic cloves (c 5)
1 1/4 cups aborio rice
3 cups vege stock
1 tin diced toms
various tins of beans (we use 1 white, 1 butter, 1 4bean mix)
1 tin artichokes
1 1/2 Tbsp tom paste
'Method'
Fry the saffron dry on a med-low heat for about 1 minute, remove from heat and when cooled crumble into a small bowl with 125ml warm water. Set aside
Heat some oil in a large pan (I find the WOK is best, but if you have an actual paella pan I guess use this) and fry the onion & capsicum for about 5 mins (or until soft/brownish). Stir in the garlic and toss about for a minute.
Reduce heat and add drained beans, rice, paprika, mixed spice and a little salt. Stir to coat then add saffron water, tomotoes, tom paste and bring to the boil. Cover and reduce heat (easier said than done with a WOK and electric, we use al-foil and usually a different hot plate).
Stir in artichoke & silverbeet and cook, covered for another 10mins.
EAT IT IT'S AMAZING!
