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Valencia paella negra

with charred 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: 2,957kJ (707kcal)
  • Protein: 17g
  • Carbohydate: 65g
  • Sugars: 16g
  • Fat, total:40g
  • Saturated:4g
  • Sodium:653mg
  • Contains:Cashews, Eggs, Sulphites
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 red capsicums into ½ cm strips, discarding the core. Cut the courgettes 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 2-3 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 the paella negra and vegetables into bowls. Dollop with black garlic aioli then sprinkle over roasted cashews and parsley.

Ingredients In your box:
  • 1 pot of artichokes
  • 2 packs of butter beans
  • 1 pot of black garlic aioli
  • 2 capsicums
  • 2 courgettes
  • 1 bag of parsley
  • 1 sachet of roasted cashews
  • 1 pack of steamed black rice
  • 2 pots of tomato sofrito

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