Vegetarian paella

Here we have a veggie version of the classic dish from Spain that basically uses vegetables instead of the fish. Nuts and peas provide the protein, and a whole lot of fibre and vitamins and minerals from all the veg. This is very simple recipe to make on a week night when a hungry family needs feeding!

Ingredients (serves 4):

• 2 tbsp olive oil

• 1 onion peeled and chopped

• 2 crushed garlic cloves

• 4 celery sticks, chopped

• 1 red, yellow and green pepper sliced

• 1 tsp paprika

• 350g rice

• 400g can chopped tomatoes

• 900ml veg stock

• 225g frozen peas

• 2 tbsp chopped parsley

• 50g almonds or cashew nuts

• Salt and pepper to season

Method:

• Heat the oil in a large pan and cook the onion, garlic, celery and peppers for 5 mins

• Add the paprika and rice, and stir for another 2-3 mins.

• Add the tinned tomatoes and stock, bringing to the boil, and then simmer for 15-20 mins until the liquid has been absorbed.

• Add the peas, season to taste and cook for 5 mins.

• Stir in the parsley and nuts.

• Serve and enjoy!

*adapted Anita Bean recipe, Sports Nutritionist