Wild Mushroom, Roasted Pepper and Butterbean Paella
Rich & smoky mushroom & butterbean Paella with fire roasted peppers & cherry tomatoes
Try swapping the butterbeans or adding in a meat free chicken alternative. Also, oyster mushrooms work well insead of wild mushrooms
Cooking Method
- Cook the onions in a large frying pan until softened
- Add the rice to the pan and stir for 1 minute
- Mix the Pureety Paella seasoning with boiling water then add into the pan
- Bring to the boil and then simmer for 10-12 mins or until rice is cooked. Add the butterbeans
- In a separate pan (or wipe out original pan) heat up some more oil, cook the mushrooms and add the peppers
- Mix the rice and mushrooms in the same pan and bring to the simmer, mixing well
- Add the peas and cook for 2 minutes
- Add your lemon juice, parsley, and sasil
- Serve & enjoy
Ingredients
- 300g Wild Mushrooms
- 240g Butterbeans
- 1ml Red Onion , Diced
- 400g Pre Roasted Peppers , Sliced
- 5g Basil , Chopped
- 100g Garden Peas , Defrosted
- 125g Paella Rice
- 400ml Boiling Water
- 5g Flat Leaf Parsley , Chopped
- 0.5ml Lemon , Juiced
- 2tbsp Extra Virgin Olive Oil
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