We see the return of the home grown dirty carrots this week, in fact all the vegetables are UK grown with the exception of the peppers and the onions. The broad beans, ‘Nicola’ new potatoes and round cabbages are from Yorkshire. In the fruit boxes we’ve chosen Spanish Galia melons and nectarines, and cherries from Herefordshire.
For the following recipe you will need a few Spanish ingredients; smoked paprika, saffron, calasparra rice or a similar variety suitable for paella, and artichoke hearts from a can or jar. We use ‘Brindisa’, a famous London based importer for our range of Spanish products and can supply you with a price list, or details over the phone ...
Lots for 2 people or a smaller course for 3 ...
3 tbsp olive oil,
1 largish onion thinly sliced,
1 red pepper thinly sliced,
2 garlic cloves crushed and chopped,
1/4 tsp smoked paprika,
1/4 tsp chilli powder,
1 big pinch of saffron,
150g paella rice,
1 glass white wine,
450ml vegetable stock,
600g broad beans,
6 artichoke hearts cut into quarters,
a small handful of chopped pitted olives,
2 tbsp parsley chopped,
Pod the beans and pop into boiling water for 3 minutes.
Drain and squeeze the largest from their grey skins.
Heat the oil in a frying pan and cook the onion and pepper for 5 minutes.
Add the garlic and cook for a further minute.
Add the rice and spices, stir, and pour in the wine and stock.
Bring to a steady simmer but from this point you never stir the rice, as it tastes best when it’s just sticking to the pan.
After 20 minutes check the rice grains are almost cooked and sprinkle on more salt if required; you can add a little more more liquid if necessary.
Scatter on the beans and artichoke pieces and place the lid on the pan.
After 5 minutes scatter on the parsley and olives, sprinkle on the juice of half the lemon, and serve with the other half in wedges.