World Cuisine

  • 2 red peppers
  • 1 aubergine
  • 300 g (10 oz) green beans
  • 4 artichoke hearts, cooked
  • 4 garlic cloves
  • 1 litre (1¾ pints) chicken stock
  • 1 tablespoon olive oil
  • 2 tomatoes, diced
  • 400 g (13 oz) short-grain rice
  • a few pinches of ground saffron
  • pinch of paprika
  • salt and pepper

Wash and drain the peppers, aubergine and green beans. Deseed the peppers and dice them finely. Dice the aubergine. Slice the green beans into small pieces. Chop the artichoke hearts into large dice. Peel the garlic cloves, remove the germ, then chop finely.

Place the stock in a large saucepan and heat gently.

Heat the olive oil in a large paella pan. Cook the garlic until golden then add the peppers, aubergines and green beans. Add salt and pepper and cook gently, turning regularly. Add the artichoke hearts and diced tomatoes.

Add the rice and stir well until the grains are transparent. Pour in the stock, bring to simmering point, season with salt, then add the saffron and paprika. Cover and cook for around 10 minutes then lower the heat and cook for a further 10 minutes.

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