Paella with artichoke and butter beans

Paella with artichoke and butter beans

€6.63 │ Serves 4 │ €1.66 per portion │ 30-45 mins │ Spain

A vibrant Spanish classic with artichoke and butter beans, spiced with paprika and saffron. Paella is simple to make - they used to call it a poor man's dish for a reason - and so delicious. It's also easy to make plenty and freeze any extra for emergency meals!

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

Paella is great on its own! Though if you fancy a side, you could go for a fresh salad.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making the extras from dinner into a leftover lunch avoids spending out and extra time cooking!

Paella is perfect for leftovers! It is delicious warmed back up the next day.

Utensils

• 1 large, flat frying pan (paellera is traditional)
• Mixing jug
• Grater/blender

Ingredients

• 325g paella rice
• 240g canned artichoke hearts
• 240g butter beans
• 3 cloves garlic
• 1 red pepper (1/2 if large)
• 1 yellow pepper (1/2 if large)
• 2 salad tomatoes (1 if large)
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 g saffron
• 1 stock cube for 650ml broth (vegetable)
• Olive oil

Method

1. Add saffron to a cup, and grind it with the end of a steel utensil until broken down. Now cover with about 100ml of cold water and leave it to soak for at least 15 minutes. Even better - if you have the time - add a few ice cubes instead and leave it until it melts. Hot water burns saffron, and given how pricey it is, let's make the most of it.
2. To prepare, dice garlic and pepper. Either grate or lightly blitz your tomatoes. Drain the cans of artichoke and butter beans. Boil the kettle for a broth, readying a mixing jug with your stock cube. The ratio of rice to stock is 1:2.
3. Sauté your garlic in plentiful olive oil on medium-high heat, and after 1 minute once it is aromatic, add pepper. After another 2 minutes of moving the ingredients around, add your tomato and season with the paprikas, salt, and pepper. After a few minutes, everything should be coming together nicely in a uniform sofrito texture.
4. Add to the mix the artichoke and beans, then keep moving for another 2 minutes.
5. Add rice in a diagonal line across the pan, then equally distribute it. Cover with the stock and saffron water, then cover with aluminium foil, put to a simmer, and let cook for 15 minutes.
6. After 15 minutes, turn the heat up high and cook for another 3-5 minutes. This gets us nice crunchy edges on the rice called soccarat - this is the part people fight over.
7. Remove the aluminum foil and serve hot.
8. Enjoy!

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