Three Bean Paella With Peas & Capsicums

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19 Ingredients

Number of servings

2teaspoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 large lemon
1 onion, chopped
3 cloves garlic, finely chopped
1 pinch saffron threads
225grams tomatoes
1teaspoons smoked paprika
3 cup vegetable stock
115grams pigeon peasor black-eyed beans, cooked
125grams kidney beans, cooked
60grams frozen peas, thawed
60grams roasted red capsicum strips
1 leaf parsley, to garnish
1 pinch crushed dried chillies
175grams haricot beans, cooked
60grams green Spanish olives, pitted and sliced
280grams rice

Method

Step 1 of 3

In a 25cm paella pan or large cast-iron frying pan, warm the olive oil over a medium heat until shimmering. Add the onion and cook for 2 minutes, or until it starts to soften. Stir in the garlic and cook for 30 seconds, or until fragrant. Incorporate the saffron, dried chillies, tomatoes, and paprika. Stir in the rice and cook for 2-3 minutes.

Step 2 of 3

Add the stock to the rice mixture and stir. Bring to the boil then reduce the heat to low and cook, covered, for 20 minutes. Stir in the haricot beans, pigeon peas (or black-eyed beans), and kidney beans. Cover again and cook for an additional 10 minutes. Scatter the green peas across the top and cook without stirring, covered, for another 10 minutes, or until the beans and peas are warmed through. Remove from the heat.

Step 3 of 3

Season with salt and pepper to taste. Arrange the red capsicum strips and olives evenly across the top. Cover and let the paella stand for 5 minutes. Garnish with lemon wedges and parsley, then serve.