Spanish salad

This delicious mixture of vegetables and rice is the perfect dish for al fresco dining.

Spanish salad


Serves 6

3 Tbsp canola oil
2 cloves garlic, peeled and finely chopped
1 large onion, peeled and finely chopped
500g paella rice
175 ml dry white wine
½ red chilli, deseeded and finely diced
2 tsp sweet smoked paprika
1-1.2 L vegetable stock
½ tsp turmeric
125g frozen peas
1 large red capsicum, deseeded and thinly sliced
6 tomatoes, quartered
4 Tbsp chopped fresh parsley
pinch salt
freshly ground black pepper, to taste


Heat oil in a paella pan or large heavy-based pan.
Add garlic and onion and cook for 5 minutes or until onion has softened.
Add rice and stir fry until the grains are white and glossy.
Add wine and let it bubble and reduce until almost disappeared.
Stir in chilli, paprika, vegetable stock and turmeric.
Stir well, bring to the boil, reduce heat and gently simmer for 10 minutes.
Add peas and simmer for 5 minutes.
Add capsicum, tomatoes, salt and pepper.
Sprinkle parsley over the top and serve.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 1080kj
Protein 7.0g
Total fat 8.3g
- saturated fat 0.8g
Carbohydrates 32.0g
- sugars 7.7g
Fibre 4.7g
Sodium 385mg

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