Capsicum & Zucchini Paella
Recipe provided by Sanitarium Health Food Company
Traditional Spanish paella is made with rice cooked for a long time in a large pan. This version breaks all the rules using cous cous to make a yummy family dinner in half the time.
Serves 4
Ingredients
1 tablespoon olive oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 zucchini, diced
4 garlic cloves, thinly sliced
1 tablespoon smoked paprika
1 tablespoon reduced-salt tomato paste
300mL reduced-salt vegetable stock
1 cup instant cous cous
½ cup frozen peas, defrosted
⅓ cup kalamata olives, pitted
80g fetta, crumbled
¼ bunch of parsley, leaves picked
1 lemon, cut into wedges
method
Heat oil in a large fry pan over medium-high heat. Cook onion, capsicum and zucchini for 3-4 minutes or until softened and lightly charred. Add garlic, paprika and tomato paste and cook for a minute or until fragrant.
Add stock and bring to the boil, before sprinkling over couscous. Simmer until couscous has absorbed the liquid and is tender. Stir through frozen peas until warmed.
Divide paella between serving bowls. Top with olives, feta and parsley leaves. Serve with lemon wedges.