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Easy Spanish Paella


1 cup arborio or other short-grained white rice
2 cups water
1-2 Tbsp olive oil
1 red onion, chopped
3 garlic cloves, finely chopped
2 capsicums, sliced (red & green for colour)
1 tomato, chopped
1 cup frozen peas
10-15 fresh green beans, halved
2 cups vegetable stock or broth
1 Tbsp capers
½ cup black olives, pitted
1 Tbsp smoked paprika
1 tsp ground turmeric
1 tsp salt
1 lemon, cut into wedges
Flat leaf parsley for garnish


  1. Bring water to boil in a pot and once its boiling well, add the rice. Stir well, then cover and turn the heat off. Leave rice to stand for about 20 minutes.
  2. Heat olive oil over a medium heat in a large frying pan. Sautee the onion and garlic for about 4 minutes or until transparent.
  3. Stir in the capsicum, tomato and green beens and cook for another 3 minutes or so, while stirring occasionally.
  4. Drain the excess water from the rice and add it to the vegetables. Then add the vegetable stock and bring to a boil. Reduce the heat to low and add the turmeric, smoked paprika and salt. Cover and allow to simmer for about 20 minutes or until the rice is tender.
  5. Add the frozen peas, capers and olives and cook for another minute or two. Then serve with a slice of lemon and parsley for garnish.


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