ingredients
serves 4
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 level teaspoon paprika
1/4 level teaspoon cayenne pepper
1 small red pepper, de-seeded and cut into strips
1 medium yellow pepper, de-seeded and cut into strips
4 medium tomatoes, skinned and chopped
2 small potatoes, peeled and diced
2 medium carrots, peeled and cut into strips
7/8 cup Valencia or long-grain rice
1/8 level teaspoon salt
1 pint vegetable stock
2 medium zucchinis, quartered and thickly sliced
1 1/2 cups frozen peas
3 eggs, hard-boiled, shelled and quartered
1 level tablespoon chopped fresh parsley
method
1. Heat the oil in a large, heavy-based saucepan and gently fry the onion and garlic in it for 5 minutes. Add the paprika, cayenne, peppers and tomatoes, and cook for 2 minutes, stirring.
2. Mix in the potatoes, carrots, rice and salt, pour in the stock and bring to the boil. Cover and simmer for 15 minutes, until most of the liquid is absorbed.
3. Stir in the zucchinis and peas, and simmer for a further 10 minutes, then turn out onto a heated serving dish. Arrange the eggs round the paella and sprinkle the parsley over the top.
Serve a mixed leafy salad to add crispness and fresh colour to the tender paella
