Summer Spelt Paella

Ingredients

• 400 g of chopped tomatoes

• 1 tbsp of olive oil

• 1 onion, diced

• 1 clove of garlic, crushed

• 2 heaped tsp of smoked paprika

• 300 g of sharpham park pearled spelt, rinsed

• 900 ml of vegetable stock

• 1 pinch of saffron, (optional)

• 150 g of french beans, trimmed and cut in half

• 1 red pepper, roughly diced

• 1 small bunch of parsely

• 1 lemon

• 1 pinch of salt

• 1 pinch of cracked black pepper

6 servings

Calories~413 kcal

Protein~13 g

Carbs~75 g

Fat~6 g

Fiber~11 g

Sugar~9 g

Total recipe

Calories~1,650 kcal

Protein~52 g

Carbs~300 g

Fat~25 g

Fiber~45 g

Sugar~35 g

Method

• Step 1

  Heat the oil in a large pan and gently fry the onions for 5 minutes. Add the garlic and a small pinch of salt and fry for a further minute. Add the paprika to the pan and fry for 1 minute whilst continuously stirring. Tip in the spelt and stir until the grain is coated in the spice.

• Step 2

  Pour in the tomato and stir into the grain. Add the stock and the saffron, if using, and bring to the boil over a medium heat. Reduce the heat and allow to simmer for 15 minutes, stirring occasionally.

• Step 3

  Add the beans and pepper and cook for a further 10 minutes, stirring more often as the liquid is absorbed. Remove the paella from the heat squeeze over a little lemon juice and stir through half the parsley.

• Step 4

  Serve with extra lemon wedges and a sprinkling of parsley.