Paella

makes 2 servings

3tbs olive oil

1 cup of paella rice or any short grain rice

200g of mushrooms - sliced

1/2 red bell pepper - chopped

3 cups of water

1 ½ tsp of smoked paprika

¼ tsp of saffron - sub. for cayenne pepper

30g passata/tomato puree

¼ cup of pistachios

¼ cup of pine nuts

Salt to taste

1 bay leaf

1 tsp turmeric

Method

• Heat some olive oil in a large fry pan or paella pan and fry the saffron for a few seconds.

• Add the pepper, smoked paprika, turmeric and mix well. If using a bay leaf you can add it now.

• Continue to add the mushrooms, pine nuts and pistachios and mix well.

• Then add the passata and salt and cook for a minute.

• Add the paella rice, mix well and proceed to add the 3 cups of water and bring to a boil.

• Reduce temperature and cook on low heat for about 20 minutes until rice is dry.

• Do not stir the rice whilst cooking.

• Once cooked, remove from hob and let the rice sit in the pan for a few minutes covered with a newspaper sheet.

• Enjoy with a drizzle of lemon.