Black rice paella with artichokes, peppers and spinach recipe | delicious. magazine

Name: Black rice paella with artichokes, peppers and spinach recipe | delicious. magazine
Ingredients: 3 tbsp olive oil, plus a splash; ½ large Spanish onion, chopped; 160g runner beans, sliced; ¼-½ tsp saffron, toasted in a dry pan; 1 tsp smoked sweet pimentón (see Know-how); ¼ smoked hot pimentón (see Know-how); 2 large fresh tomatoes on the vine, chopped; 2 fat garlic cloves, chopped; 175g marinated artichokes in oil; 650-700ml vegetable stock (if you’re vegan, check the stock is vegan); 250g black venus rice (we used Gallo), soaked in cold water for 30 minutes, then drained; 2 fresh bay leaves; 1 bushy rosemary sprig; 130g pack padrón peppers; 1 large green or yellow courgette, peeled into ribbons; 115g bag baby leaf spinach; 1 tbsp extra-virgin olive oil; Splash sherry vinegar; You’ll also need…; 32-34cm paella pan or large shallow casserole, or 3 smaller paella pans to serve 1-2 people each

www.deliciousmagazine.co.uk

This much-loved Spanish dish, made with black rice, artichokes, padrón peppers and spinach, is an ideal one-pan supper for feeding a crowd.

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Ingredients

3 tbsp olive oil, plus a splash
½ large Spanish onion, chopped
160g runner beans, sliced
¼-½ tsp saffron, toasted in a dry pan
1 tsp smoked sweet pimentón (see Know-how)
¼ smoked hot pimentón (see Know-how)
2 large fresh tomatoes on the vine, chopped
2 fat garlic cloves, chopped
175g marinated artichokes in oil
650-700ml vegetable stock (if you’re vegan, check the stock is vegan)
250g black venus rice (we used Gallo), soaked in cold water for 30 minutes, then drained
2 fresh bay leaves
1 bushy rosemary sprig
130g pack padrón peppers
1 large green or yellow courgette, peeled into ribbons
115g bag baby leaf spinach
1 tbsp extra-virgin olive oil
Splash sherry vinegar
You’ll also need…
32-34cm paella pan or large shallow casserole, or 3 smaller paella pans to serve 1-2 people each