Summer greens paella recipe

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  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 460 calories / serving
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A vegetarian twist on a classic Spanish dish, this summer greens paella is packed full of seasonal veg and makes a perfect speedy supper for two.

  1. Heat the oil in a deep frying pan. Add the onion and garlic and cook gently for 5 minutes, or until softened.
  2. Stir in the rice and spices, then add the vegetable stock. Simmer for 10 minutes over a medium-high heat, stirring occasionally.
  3. Add the asparagus and courgette and continue cooking for a further 10 minutes, or until the liquid has almost disappeared and the rice is tender.
  4. Add the peas, broad beans and lemon juice, until heated through. Stir in the dill and season to taste. Divide between bowls and serve with a wedge of lemon for squeezing over.

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  • Ingredients

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 150g (5oz) paella rice
  • 1 tsp turmeric
  • 1 tsp sweet smoked paprika
  • 900ml (1 1/2 pints) vegetable stock
  • 125g (4oz) asparagus spears, trimmed
  • 1 small courgette, diced
  • 100g (3 1/2oz) frozen peas
  • 100g (3 1/2oz) frozen broad beans
  • 1 lemon, half juiced, half quartered, to serve
  • handful fresh dill, roughly chopped
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  • Energy 1944kj 460kcal 23%
  • Fat 10g 14%
  • Saturates 2.1g 11%
  • Sugars 10.7g 12%
  • Salt 4.5g 76%

of the reference intake
Carbohydrate 83.7g Protein 15g Fibre 8.9g

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