Paella with Poor Man’s Saffron

Name: Paella with Poor Man’s Saffron
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1.2 l/40 fl oz/4¾ cups Vegetable Stock, or ready-made; 6 tbsp white wine, or extra vegetable stock; 3 garlic cloves, chopped; 1 heaped tsp smoked mild paprika; 2 large peppers, 1 red and 1 yellow, deseeded and chopped; 2 tsp smoked mild paprika; 2 tomatoes, deseeded and diced; 2 handfuls of small black pitted olives; sea salt and freshly ground black pepper; 165 g /5¾ oz/1½ cups frozen petits pois, defrosted; 3 tbsp extra virgin olive oil; 1 large onion, chopped; 280 g /10 oz/1½ cups paella rice; 1 tbsp extra virgin olive oil; 1½ tsp turmeric; 75 g /2½ oz/½ cup blanched whole almonds

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Turmeric was once known as ‘poor man’s saffron’, as its golden colour is much the same as that from the prized crocus flower, but at a fraction of the price. It has since become celebrated in its own right, particularly for its many health attributes.

Ingredients

3 tbsp extra virgin olive oil
1 large onion, chopped
2 large peppers

Main course
Vegan
Gluten-free

Method

Heat the oil in a paella pan or large, non-stick, deep frying pan/skillet with a lid over a medium heat. Add the onion and fry for 7 minutes until softened. Add the peppers and cook for another 3 minutes, then add the garlic and cook until the peppers have softened.
Add the rice, smoked paprika and turmeric and turn to coat them in the onions. Pour in the wine, if