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 black olives pitted
• 2 mixed peppers cut into pieces
• 200g button mushrooms cut in half
• 1 tbsp tomato puree
• 200g paella rice
• ½ tsp turmeric powder
• 1000ml vegetable stock
• 5g fresh flat-leaf parsley chopped
• 50g sun-dried tomato puree
• 1 lemon cut into wedges

Method

1. Place your paella pan onto the barbeque and allow to heat up.
2. Gently fry the onion in oil for five minutes before adding the garlic and frying briefly for about 30 seconds.
3. Add the green beans and continue to cook for 5 more minutes.
4. Add the artichokes, capers, gherkins, olives, peppers, mushrooms and tomato puree. 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 required.
7. Finally, add the parsley, then add the sun-dried tomato puree in blobs around the finished dish. Garnish with the toasted flaked almonds and lemon wedges.