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Valencia paella negra

with summer vegetables and black garlic aioli

Ready in around 15 mins

RECIPE FACT:
Grill the vegetables on the BBQ for an authentic Spanish smoky flavour.
Nutritional Info:
  • Energy: 3241kj (775Kcal)
  • Protein: 19g
  • Carbohydrate: 77g
  • Fat: 39g
  • Contains: Egg, Tree nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Place the butter beans into a sieve and rinse under cold running water and drain well. Slice the capsicums into ½ cm strips discarding the core. Trim the ends off the courgettes and cut into 1 cm cubes. Cut the artichokes into quarters. Roughly chop the Italian parsley leaves discarding the stalks.

  • 2. TO PREPARE THE PAELLA:

    Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Add the capsicum and cook for 2-3 mins stirring occasionally. Add the butter beans, artichokes and courgette and cook for 1-2 mins. Open the bag of steamed black rice, squeezing gently on the bag to break up any large clumps and add to the pan. Season well with salt and pepper and cook for 1-2 mins. Pour in the tomato sofrito and cook for a further 1-2 mins.

  • TO SERVE:

    Spoon paella negra and vegetables into bowls. Dollop with black garlic aioli, sprinkle over the toasted cashews and the parsley.

Ingredients In your box:
  • 2 tins butter beans
  • 1 bag of steamed black rice
  • 2 pots of tomato sofrito
  • 1 pot of black garlic aioli
  • 1 sachet of toasted cashews
  • 1 pot of artichokes
  • 2 red capsicums
  • 2 courgettes
  • 1 bag of Italian parsley

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