Asparagus, Pea and Broad Bean Paella with Green Sauce

Ingredient

1 Onion, diced
3 Garlic cloves, sliced
1 Green capsicum, diced
1 cup short grain rice
2 bunches of asparagus
1.5 ltr vegetable stock, warm
1tsp saffron added to the stock
1tbs smoked paprika, added to the stock
1 bunch of Asparagus, sliced thinly
1/2cup Broad beans
1/2cup peas
1 bunch parsley, chopped finely
1 bunch coriander, chopped finely
3 garlic cloves
1tbs capers
¼ cup Red Island olive oil
1 lemon, juice

Method

In a frypan heat some olive oil and the onion with a pinch of salt. Cook until the onion begins to soften then add the garlic cloves and capsicum, cook until they begin to soften.

Add the rice and then pour over the stock. Bring to the boil then reduce to the simmer. Cook gently stirring until most of the stock has been absorbed.

Add the asparagus, peas and broad beans. Stir through the rice gently.

Continue cooking until the rice is crunchy on the bottom and the vegetables have heated through.

In a bowl combine the herbs, garlic, capers, olive oil, lemon juice and a pinch of salt. Mix together.

Once the paella is finish top with the green sauce and serve with lemon wedges on the side.

Recipe by Michael Weldon