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Quorn Paella

Quorn Pieces

vegetable oil

onion, peeled and chopped

garlic cloves, crushed

red pepper

yellow pepper

fine green beans

tomatoes

Couple of strands of saffron

smoked paprika

mild chilli powder

paella rice

red lentils

reduced salt vegetable

frozen peas

Bunch parsley

Freshly ground black pepper

Lemon wedges

 Garnish – optional

Olives

Soak the saffron strands in one tablespoon of water.

Heat the oil in a large open deep pan. Add the chopped onion and cook for 3-4 minutes. Then add the garlic and peppers and cook for another 2 minutes, stirring occasionally.

Add the saffron and the water, the paprika and chilli powder. Stirring to cook the spices for 1 minute.

Add the paella rice and stir well to coat in the spices.

Rinse the lentils under running water then add to the pan with the stock.  Stir and turn up the heat to bring to a boil. Once boiling, cover and turn down the heat to a simmer (gently bubbling) for 12 minutes.

Next add the Quorn Pieces, green beans and chopped tomatoes, stir and leave to simmer gently for 8 minutes. 

The rice should be tender and nearly all the stock absorbed. Add a little more hot water if the mixture is too dry. Taste and season with a good pinch of freshly ground pepper.

To serve, divide between 4 large open bowls. Chop the parsley and sprinkle over the paella and garnish with wedges of lemon and black or green olives if using.