Ingredients
- 400 g of chopped tomatoes
- 1 tbsp of olive oil
- 1 onion, diced
- 1 clove of garlic, crushed
- 2 heaped tsp of smoked paprika
- 300 g of sharpham park pearled spelt, rinsed
- 900 ml of vegetable stock
- 1 pinch of saffron, (optional)
- 150 g of french beans, trimmed and cut in half
- 1 red pepper, roughly diced
- 1 small bunch of parsely
- 1 lemon
- 1 pinch of salt
- 1 pinch of cracked black pepper
Method
Step 1
Heat the oil in a large pan and gently fry the onions for 5 minutes. Add the garlic and a small pinch of salt and fry for a further minute. Add the paprika to the pan and fry for 1 minute whilst continuously stirring. Tip in the spelt and stir until the grain is coated in the spice.Step 2
Pour in the tomato and stir into the grain. Add the stock and the saffron, if using, and bring to the boil over a medium heat. Reduce the heat and allow to simmer for 15 minutes, stirring occasionally.Step 3
Add the beans and pepper and cook for a further 10 minutes, stirring more often as the liquid is absorbed. Remove the paella from the heat squeeze over a little lemon juice and stir through half the parsley.Step 4
Serve with extra lemon wedges and a sprinkling of parsley.