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Member recipe

Vegetable paella

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Servings

Serves 2

From the Optimum Nutrition Cookbook. Chicken, shelfish or tofu can be added

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Ingredients

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1tsp olive oil
  • 1 beef tomato, seeded and chopped
  • 1/4 tsp powdered saffron
  • cayenne pepper
  • 175g risotto or long-grain rice
  • 8 spring onions
  • 10 baby sweetcorn
  • 400ml vegetable stock
  • 75g green beans
  • 8 baby courgettes
  • 75g sugar snap peas
  • 8 cherry tomatoes

Method

    1. Cook the onion and garlic in the olive oil until softened. Add the tomato and cook until the water has evaporated
    2. Add the saffron, cayenne pepper and rice. Stir until all the rice is coated
    3. Place the spring onions and sweetcorn on top of the rice and pour on the stock, cook over a low heat for 10 minutes
    4. Add the beans, courgettes and sugar snap peas and cook for 10 minutes
    5. Add the cherry tomatoes and heat through for 5 mins. Serve

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