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

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

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

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Paella with Poor Man’s Saffron

Ingredients

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