Summer Spelt Paella
By Sharpham Park
Published on 26 April 2022
This simple
Spanish-inspired dish is great for feeding a crowd this summer. Meat and
dairy-free, this recipe is perfect for vegans and uses Sharpham Park pearled
spelt which is excellent for soaking up lots of lovely flavour when
cooked. Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
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.