Paella with Sweetheart Cabbage and Broad Beans
Ingredients
1 generous pinch saffron
1.2 litre vegetable stock, hot
4 tbsp olive oil
6 garlic cloves, finely chopped or grated
1 tbsp sweet smoked paprika
1 tomato, grated
400g paella rice
100g broad beans, podded
1 sweetheart cabbage, quartered lengthways (or cut into 6 if large)
1 lemon, cut into wedges for squeezing over (optional)
4 servings
Calories~613 kcal
Protein~13 g
Carbs~98 g
Fat~16 g
Fiber~8 g
Sugar~5 g
Total recipe
Calories~2,450 kcal
Protein~50 g
Carbs~390 g
Fat~65 g
Fiber~30 g
Sugar~20 g
Method
Step 1
Crumble the saffron into the hot vegetable stock and keep warm over a low heat.
Step 2
Heat 2 tbsp oil in a paella pan or large frying pan over a high heat. Add the garlic, paprika and tomato, cook for 2 mins, then stir in the rice, until each grain is coated.
Step 3
Add the stock and a little seasoning; stir well. Cook on a high heat for the first 10 mins, then reduce to low and add the broad beans. Cook for 8 mins more, without stirring, until the stock has been fully absorbed and you can hear the bottom is starting to fry.
Step 4
Meanwhile, heat the remaining 2 tbsp oil in a frying pan over a medium-high heat. Add the cabbage wedges and cook for 5-10 mins on each side until charred and soft. Season well.
Step 5
Remove the paella from the heat and leave to rest for 5 mins before topping with the hot cabbage wedges and some lemon wedges for squeezing over, if liked.
