Summer Barbecue Paella

Ingredients

• 1 onion, sliced
• 1 tbsp olive oil
• 3 cloves garlic, crushed
• 100g green beans, cut into pieces
• 100g artichokes halves in oil, drained
• 20g capers
• 45g gherkin, finely chopped
• 25g pitted black olives
• 2 mixed peppers, cut into chunks
• 200g button mushrooms, cut in half
• 1 tbsp tomato purée
• 200g paella rice
• ½ tsp turmeric powder
• 1000ml vegetable stock
• 5g flat-leaf parsley, chopped
• 50g sun-dried tomato purée
• 2 tbsp flaked almonds, toasted
• 1 lemon, cut into wedges

Method

1. Place your paella pan onto the barbeque and allow to heat up.
2. Add the oil and warm for 30 seconds. Add the onion and gently fry for 5 minutes. Add the garlic and fry for about 30 seconds.
3. Add the green beans and continue to cook for 5 minutes.
4. Add the artichokes, capers, gherkins, olives, peppers, mushrooms and tomato purée. Continue to cook for two minutes.
5. Add the rice and turmeric and cook for 5 minutes, stirring from time to time.
6. Add the stock and cook for 20 minutes. Add more stock if the rice is drying out.
7. Once the rice is cooked and all the liquid has been absorbed, add the parsley. Add small knobs of sun-dried tomato purée on top of the finished dish. Garnish with the toasted flaked almonds and lemon wedges.
8. Serve immediately straight from the pan.