Leave it for 10–15 minutes – this improves the taste and texture and allows the rice to absorb any excess stock. Get all the latest recipes straight to your inbox. Cut the flesh into 1.5cm strips. The rice needs to stay firm (not sticky) so try not to stir it once the stock is added so that a delicious, light-golden crust forms on the base. Sprinkle the rice evenly over the pan. Stir in the salty saffron threads, paprika, turmeric and a generous pinch of black pepper.

Add the tomatoes and cook for about 10 minutes more, stirring from time to time, until the tomatoes turn mushy. Is there anything more head-turning than walking past a vast, sizzling cast iron pan of paella at a food festival? Lay the pieces under a hot grill, skin side up (or on a hot griddle, skin side down) and heat until the skin blackens. Continue to cook without stirring for 10 minutes. Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday? Like this? Decorate the surface of the paella with the red pepper strips and broccoli florets. Cut the beans and broccoli stems into 1–2cm pieces. And you know what? Get all the latest recipes straight to your inbox.

By continuing to browse the site, you are agreeing to our use of cookies. | Add the tomato and cook for about 10 minutes more, stirring from time to time, until the tomato pieces turn mushy | Stir in the salty saffron threads, paprika, turmeric and a generous pinch of black pepper | Add the stock to the pan, turn up the heat and bring to the boil, then reduce the heat to medium, Stir in the green beans, butter beans, artichoke and red pepper pieces (reserving the strips) | Increase the heat to bring the pan back to a simmer, then lower to medium | Taste the paella liquid – it should have a good ‘stock’ taste that’s a little too salty, so add a little more salt to the pan if necessary, Sprinkle the rice evenly over the pan | Bring it back to the boil, then reduce the heat to a fast simmer (medium-high) | Continue to simmer for 5 minutes without stirring | If you are using a large pan on a smaller burner you may need to move the pan around on the burner occasionally so that the rice cooks evenly across the pan, Decorate the surface of the paella with the red pepper strips and broccoli florets | Continue to cook without stirring for 10 minutes | Turn the broccoli a few times so that it cooks through, and check that the rice is still evenly distributed – you might need to use a spoon to move the rice in the pan, After 10 minutes, test the rice by biting a few grains | They should be translucent but al dente | If the pan starts to dry out before the rice is cooked, add 100ml boiling water by drizzling it through a strainer over the surface of the mixture (don’t just pour it in) | If there is a lot of liquid visible when the rice is nearly cooked, consider either spooning some off or turning up the heat (a little bit of burning at the bottom of the pan is not considered a bad thing – the Valencians call it ‘socarrat’, and treasure it), Once the rice is cooked enough, give it a last short burst of heat to get any remaining liquid really bubbling, then turn off the heat and cover the top of the pan with foil and a couple of clean tea towels | Leave it for 10–15 minutes – this improves the taste and texture and allows the rice to absorb any excess stock | Cut the lemons into wedges and serve alongside the paella.

They were really onto something. If there’s a lot of liquid visible when the rice is nearly cooked, consider either spooning some off or turning up the heat (a little bit of burning at the bottom of the pan is considered a good thing – the Valencians call it ‘socarrat’).

If the pan starts to dry out before the rice is cooked, add 100ml boiling water by drizzling it through a strainer over the surface of the mixture (don’t just pour it in).

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Cook for 10–15 minutes, until the onion has softened and browned a little, stirring occasionally.

By continuing to browse the site, you are agreeing to our use of cookies. For more details, see our. Paella also needs lemon wedges for squeezing. And you know what?

This website places cookies on your computer to improve your experience. The lemon wedges served on every plate to be squeezed over before eating are absolutely nonnegotiable! Stir in the green beans, butter beans, artichoke and red pepper pieces (reserving the strips).

Express and start loving life on the veg.

Let it warm for about 1 minute to dry the saffron, then transfer to a mortar.

Express and start

This Spanish classic is loved by many, mastered by few. However, we reckon Henry’s dad might’ve cracked it. Whether you're already sold on the plant-based and vegan lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH! Grill on high, or griddle on the highest heat.

Hot tip from the man himself: paella doesn’t need constant stirring (unlike its Italian cousin, risotto).

If you are using a large pan on a smaller burner you may need to move the pan around on the burner occasionally so that the rice cooks evenly across the pan. Quarter the artichoke hearts. Get the full written recipe in the BOSH! They were really onto something. Set all the chopped veggies aside for later. Get all the latest recipes straight to your inbox. Add the onion to the pan along with another tablespoon of oil. Cut the lemons into wedges and serve alongside the paella.

Put the saffron threads in a pan and place it on a medium heat. Add the tomatoes and cook for about 10 minutes more, stirring from time to time, until the tomatoes turn mushy.

Stir in the salty saffron threads, paprika, turmeric and a generous pinch of black pepper. Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

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Cut the rest into 1–2cm pieces.

Add the stock to the pan, turn up the heat and bring to the boil, then reduce the heat to medium. Meanwhile, peel and finely chop the onion and garlic. Quarter the tomatoes. Stir in the green beans, butter beans, artichoke and red pepper pieces (reserving the strips) | Increase the heat to bring the pan back to a simmer, then lower to medium | Taste the paella liquid – it should have a good ‘stock’ taste Add 1 tablespoon oil to the pan along with the red pepper. We're struggling to think of anything. Add a generous pinch of salt and pound with the pestle to grind them together.
Cut the pepper in half and cut out the stem and seeds.

Enjoying a plant-based diet is delicious, great for the planet and very, very good for you.

Continue to simmer for 5 minutes without stirring. Turn the broccoli a few times so that it cooks through, and check that the rice is still evenly distributed – you might need to use a spoon to move the rice in the pan.

BOSH! Remove from the pan and set aside about 6 strips. Add the stock to the pan, turn up the heat and bring to the boil, then reduce the heat to medium. Add the garlic and cook for a further 2 minutes.