This month I promised I’d share some of all-time favourite one pot meals. After all that meal prepping, cooking and pot washing in December, I need a few weeks of simple meals. Easy, quick prep, cheap, healthy meals that leave only one pot to wash up. Now we’re talking 😉
I’m going to begin with one of my absolute favourite one pot meals – Veggie Paella. This dish is typically made with shellfish, but I’ve used colourful veggies and nutrient-rich nuts instead 🙂
Here’s how I make it…
Serves 4 Hands-on time: 5-10 minutes Cooking time: 25 minutes
1 TBSP olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 red pepper, chopped
1 tsp ground cumin
1 tsp paprika
300g / 10½ oz / 1 1/3 cups Spanish Paella rice
handful fine green beans, trimmed and halved (use fresh or frozen)
handful baby corns, sliced
1 large red tomato, deseeded and chopped
pinch of saffron infused in a little hot water*
1 litre / 34 fl oz / 4 cups vegetable stock
½ cup unsalted cashew nuts
12-16 black pitted olives
sea salt, to taste
¼ cup flaked almonds, lightly toasted
sprinkling of green nori flakes (or use dried parsley)
pinch of cayenne pepper (for adults only)
* Saffron is the spice that gives Paella its distinctive yellow colour and creamy, nutty flavour. It is very expensive though. For a budget-friendly alternative, use ground turmeric (½ tsp)
- Gently heat the oil in a large heavy bottom frying pan (skillet) or paella pan. Sauté the onion until it starts to soften. Add the garlic, pepper and dry spices, and cook for 2 minutes. Stir in the rice so that it is thoroughly coated in oil. Add the beans, baby corn, tomato, saffron and stock. Bring to the boil then reduce the heat and gently simmer for 20 minutes, uncovered.
- Towards the end of the cooking time, stir in the cashew nuts. If the pan starts to dry out, add a little more stock or water. When the rice is ready, remove the pan from the heat. When the rice is tender yet retains a bite, remove the pan from the heat. Add sea salt and black pepper, to taste.
- Sprinkle the almonds, olives and nori flakes (or dried parsley) on top and serve on warm plates. Add a pinch of cayenne pepper to the adults’ dishes, if desired.
- This paella is delicious served on its own, however Lil’ L suggested that children may prefer it served with segments of toasted tortilla (like he does 😉 ) When the paella is nearly ready, simply place the tortillas under the grill and lightly brown on both sides. This makes them nice and crunchy!
N.B. For a super child-friendly paella, use frozen peas and sweet corn instead of green beans and baby corn. Simply add them to the pan 5 minutes before the end of the cooking time.
This recipe has been submitted to Ricki Heller’s #WellnessWeekend