Ingredients
SERVES: 4
Method
- In a paella pan or a large, shallow frying pan, heat the olive oil over medium heat. Add the onion, roasted red pepper, and sweet pepper to the pan and cook for about 10 minutes, until brown and reduced.
- Add the zucchini, garlic, tomato, saffron, paprika, and cayenne and cook over medium heat, stirring occasionally, for another 10 minutes, until the vegetables are soft.
- Add the rice and stock and stir once to combine, then shake the pan to evenly distribute the rice and vegetables. Reduce the heat to medium-low and let simmer for 22 to 25 minutes. Check for most of the liquid to be absorbed and the rice at the top to be nearly tender. If your rice is still not cooked, add 60ml more water or stock and continue cooking (you can also finish cooking in the oven: see tip).
- Remove the pan from the heat and cover with a tight-fitting lid or foil, then place a tea towel over the lid to rest for 5 minutes (this allows the rice to finish steaming). Garnish with fresh parsley and lemon slices.
TIPS:
- Once the rice is mixed in, resist the urge to stir it again in order to allow a crispy crust to form at the bottom, called a socarrat. Depending on the size of your pan or burners on the hob, you may need to finish this in the oven. Cover with foil, then finish in a 175°C oven, until the rice is cooked through.
- You can use low-sodium vegan stock cubes or bouillon powder, or make your own.
 |
This recipe is an edited extract from The Fibre Fuelled Cookbook by Dr Will Bulsiewicz. Published by Penguin Random House Australia. Food photography by Ashley McLachlan and Margaret Wright. |
