Summer Spelt Paella
This simple Spanish-inspired dish is great for feeding a crowd this summer. Meat and dairy-free, this recipe is perfect for vegans and uses Sharpham Park pearled spelt which is excellent for soaking up lots of lovely flavour when cooked.
SERVES 4 (6 with Chicken & Chorizo Bake)
Ingredients
• 1 tbsp oil
• 1 onion, diced
• 1 garlic clove, crushed
• 2 heaped tsp smoked paprika
• 300g Sharpham Park pearled spelt, rinsed
• 1 tin chopped tomatoes, approx 400g
• 900ml vegetable stock
• Pinch of saffron (optional)
• 150g french beans, trimmed and cut in half
• 1 red pepper, roughly diced
• Small bunch of parsley, roughly chopped
• 1 lemon
• Salt and cracked black pepper
Method
- Heat the oil in a large pan and gently fry the onions for 5 minutes. Add the garlic and a small pinch of salt and fry for a further minute. Add the paprika to the pan and fry for 1 minute whilst continuously stirring. Tip in the spelt and stir until the grain is coated in the spice.
- Pour in the tomato and stir into the grain. Add the stock and the saffron, if using, and bring to the boil over a medium heat. Reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
- Add the beans and pepper and cook for a further 10 minutes, stirring more often as the liquid is absorbed. Remove the paella from the heat squeeze over a little lemon juice and stir through half the parsley.
- Serve with extra lemon wedges and a sprinkling of parsley.
Organic Pearled Spelt1st May 2021