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Courgette Paella Recipe

For ages we have been talking about making a healthy Paella style dish and it was one of those things that we just never got around to.  Then I stumbled upon the Zucchini Paella recipe on Naturally Ella, which is by the way an amazing website.  I tweaked it a bit to fit our preferences and available ingredients and are pleased to report that it really was as good as it looks.

Serves 4

  • 4 Garlic cloves (finely chopped)
  • 2 Red onions (finely chopped)
  • 1/2 Tablespoon smoked paprika
  • 1 Teaspoon turmeric
  • 200g brown or red rice
  • 4 Tomatoes (diced)
  • Water for frying
  • 1 Can chickpeas (drained & rinsed)
  • Big pinch real salt
  • 600ml Vegetable stock
  • 1-2 Courgettes in 1cm slices

In a large frying pan, water fry the garlic and onions for about 5 minutes until they are starting to soften, then add the rice, smoked paprika and turmeric together with a little water to stop the spices sticking to the pan.  If you don’t add the water, the spices will burn and then you’ll be really upset, so don’t forget.

Add the tomatoes, chick peas and salt and stir together, letting it heat for ten minutes.

Then pour over the stock and place the courgette slices on the top, partially submerged in the stock. This infuses the flavor into the courgette and also allow them to pick up the rich color of the dish, while also forcing you to resist the temptation of stirring it while it cooks.

Bring it to the boil then turn down to medium heat and leave it gently simmering for about 40 minutes until almost ll of the liquid has been absorbed. Then switch off the heat and leave it for a few minutes to stand.

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