1Chop the garlic, Onion, pepper and vegetables
In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high. Add onions, garlic, red pepper, carrot, green beans and cook for 3 minutes until onions are starting to soften. Add the bay leaves, asparagus, courgette, half tin of tomatoes, wine, vegetable stock and bring to the boil. Then add Paprika, colourant, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!). Sprinkle the rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer ( add water if rice soaks up the liquid quickly). Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours). Add the black olives, remove the bay leaves and stir in the fresh chopped parsley. Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!
1. Experiment and add vegetables you like, mushrooms or artichoke hearts as an example and take out those you dont.
2. Use of meat substitute eg veggie sausages can be added.
3.Double the amounts above if cooking for 8 and so on.