2 red peppers, sliced
200g chopped chestnut mushrooms
300g frozen peas
200g green beans
2 teaspoons cayenne pepper
4 teaspoons paprika
juice of 3 lemons
more lemons to serve
4 crushed garlic cloves
about 24 cherry tomatoes
1 teaspoon saffron threads
500g short-grain brown rice
400ml can of coconut milk
15g finely chopped fresh coriander
Put red peppers and mushrooms in a large saucepan with peas, green beans, cayenne, paprika, the juice of 1 lemon, a generous amount of olive oil, garlic and salt. Cook for about 5 minutes until veggies start to soften.
Meanwhile, chop the tomatoes into quarters and add them to the mix with the saffron. Then, a couple of minutes later, stir in the rice and coconut milk, adding 700ml of water.
Place the lid on the pan and bring the paella to the boil then reduce the heat to a simmer. Let it cook for an hour. Try not to stir too much during this time, every 20 minutes or so is enough to ensure the rice isn’t sticking to the bottom of the pan. After an hour the rice should feel cooked but still a little al dente.
Stir in the juice of the remaining 2 lemons. Serve the paella with lemon wedges, sprinkling the chopped coriander on top.
Tweak it: If you want to make this heartier, stir in some boiled potatoes halfway through. Or, if you’re a fish eater, add some fish fillets or prawns to it 5-10 minutes before the end of cooking.
Former sugar addict Ella Woodward started her blog Deliciously Ella in December 2011 after being diagnosed with a rare illness called Postural Tachycardia Syndrome. When conventional medicine didn’t help, she tried a holistic approach to deal with the heart palpitations, stomach issues and constant headaches.
Overnight she gave up meat, dairy, sugar, gluten and anything processed and discovered how to make healthy food delicious. She now has six million visitors to her site every month.
Recipe extracted from Deliciously Ella Every Day by Ella Woodward, out now published by Yellow Kite, £20.
© Ella Woodward 2016.
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