This paella is a great example of how easy it can be to cook an entire meal in one pot.
- 3 tsp (15 ml) olive oil
- 3 tsp dried oregano
- 1 onion, finely chopped
- 1 red capsicum (pepper), sliced lengthways
- 2 garlic cloves, finely chopped
- ½ tsp dried chilli flakes
- 50 ml white wine
- 2 400 g tins plum tomatoes
- 400 ml vegetable stock
- generous pinch of saffron
- 250 g short grain rice (eg arborio or Spanish bomba)
- 100 g green olives, roughly crushed and stone removed
- 100 g baby broccoli (broccolini), sliced on the diagonal
- Sea salt and ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a casserole over a medium high heat and add some olive oil.
- Fry the onion and capsicum for 6-8 minutes until just tender. Stir through the garlic and chilli flakes and continue to cook for 1-2 minutes until aromatic.
- Pour in the wine and simmer for 1-2 minutes before adding the tomatoes, vegetable stock, saffron and rice. Bring to a steady simmer.
- Reduce the heat, cover with a lid and simmer gently for 25 minutes or until the rice is tender. Just before the end of the cooking time, stir through the olives and broccoli.
- Depending on the rice you may need to top up with a little water if it gets too dry before the rice is cooked. Also ensure the rice doesn’t catch at the bottom of the pan by stirring every now and then.
- Season with sea salt and ground black pepper and serve while still warm.