Caterers' Pages

Main courses....

VEGETARIAN PAELLA
Vegan

Serves 12
Ingredients:

60-75 ml/ 4-5 tbsp sunflower oil
3 onions, chopped
4 cloves garlic, crushed
2 red peppers, chopped
450g/ 1 lb button mushrooms
225g/ 8 oz  frozen peas
350g/ 12 oz  green beans, trimmed and cut into 1.25c m/1/2" slices
2 x 450g/ 1 lb cans chopped tomatoes
900g/ 2 lb long grain white rice
2 tsp paprika
1 tsp saffron
1.8l/ 4 pts vegetable stock (boiling)
to taste salt and freshly ground black pepper
225g/ 8 oz green olives, chopped
175g/ 6 oz toasted cashew nuts
handful fresh parsley, chopped

Method:

1. Preheat the oven to 190C°/ 375F°/ Gas 5.
   
2. Heat the oil in a large frying pan or wok and fry the onions and garlic over a medium heat until starting to colour. Add the peppers and mushrooms and fry for 3 minutes. Transfer to a large casserole dish.
   
3. Add the peas, green beans, chopped tomatoes, rice, and paprika. Mix the saffron with the boiling stock and pour into the casserole dish, simmer for about 5 minutes.
   
4. Cover the casserole dish and transfer to the oven. Bake for 30-40 minutes until the rice is tender and the liquid absorbed. (Alternatively, simmer altogether in a large pan on the hob)
   
5. Season to taste and leave to stand for about 5 minutes
   
6. Stir in the olives and serve sprinkled with the toasted cashew nuts and fresh parsley.