Capsicum and courgette paella
Prep
15 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
15 min
Serves
4
Skill
Traditional Spanish paella is made with rice and cooked for a long time in a large pan. This version breaks all the rules using cous cous to make a yummy family dinner in half the time.
Ingredients
- 1 tbs olive oil
- 1 red onion, thinly sliced
- 1 red capsicum, thinly sliced
- 1 zucchini, diced
- 4 garlic cloves, thinly sliced
- 1 tbs smoked paprika
- 1 tbs reduced-salt tomato paste
- 300mL reduced-salt vegetable stock
- 1 cup instant cous cous
- 1/2 cup frozen peas, defrosted
- 1/3 cup kalamata olives, pitted
- 80g fetta, crumbled
- 1/4 bunch of parsley, leaves picked
- 1 lemon, cut into wedges
Nutrition per serving
1480 kJ
energy kj
14 g
protein
4 g
saturated fat
7.8 g
dietary fibre
43 g
carbohydrate
9 g
sugars
505 mg
sodium
Method
- Heat oil in a large frypan over medium-high heat. Cook onion, capsicum and courgette for 3-4 minutes or until softened and lightly charred. Add garlic, paprika and tomato paste and cook for a minute or until fragrant.
- Add stock and bring to the boil, before sprinkling over cous cous. Simmer until cous cous has absorbed the liquid and is tender. Stir through frozen peas until warmed.
- Divide paella between serving bowls. Top with olives, feta and parsley leaves. Serve with lemon wedges.
- 1 tbs olive oil
- 1 red onion, thinly sliced
- 1 red capsicum, thinly sliced
- 1 zucchini, diced
- 4 garlic cloves, thinly sliced
- 1 tbs smoked paprika
- 1 tbs reduced-salt tomato paste
- 300mL reduced-salt vegetable stock
- 1 cup instant cous cous
- 1/2 cup frozen peas, defrosted
- 1/3 cup kalamata olives, pitted
- 80g fetta, crumbled
- 1/4 bunch of parsley, leaves picked
- 1 lemon, cut into wedges
Nutrition per serving
1480 kJ
energy kj
14 g
protein
4 g
saturated fat
7.8 g
dietary fibre
43 g
carbohydrate
9 g
sugars
505 mg
sodium
- Heat oil in a large frypan over medium-high heat. Cook onion, capsicum and courgette for 3-4 minutes or until softened and lightly charred. Add garlic, paprika and tomato paste and cook for a minute or until fragrant.
- Add stock and bring to the boil, before sprinkling over cous cous. Simmer until cous cous has absorbed the liquid and is tender. Stir through frozen peas until warmed.
- Divide paella between serving bowls. Top with olives, feta and parsley leaves. Serve with lemon wedges.