Black rice makes a lovely substitute for the traditional Spanish rice used in paella as it is short grained, robust and almost nutty in flavour. Not to mention the bundle of antioxidants you get from your meal.
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 brown onion, diced
- 1 small carrot, diced
- 3 cloves garlic, peeled & chopped
- 2 tsp smoked paprika
- 8 sprigs thyme
- 3 bay leaves
- 1 yellow capsicum, sliced
- 100g green beans
- ½ cup peas
- 10–12 cherry tomatoes
- 400g tin chopped tomatoes
- 2½ cups stock or broth
- 300g black rice
- 12 raw prawns, peeled & deveined
- Olive oil, to serve
- Lemon juice, to serve
Method
- Add onion to heavy-based frying pan over low heat and sauté until soft.
- Add carrot, garlic, paprika, thyme, bay leaves, capsicum, beans, peas and cherry tomatoes and stir.
- Add tinned tomato and stock and bring to simmer.
- Add rice and stir through so it’s evenly distributed. Try not to stir rice again — you want a lovely crust on bottom of pan, a trademark of traditional paella.
- Cover and simmer like this for about 10 mins.
- Uncover and gently press prawns into mix, then continue to cook until rice is cooked and you have a lovely crust forming on bottom.
- Serve with drizzle of olive oil and good squeeze of lemon juice.
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