1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped diced
A pinch of saffron strands
2 tsp Sweet mild paprika
200g/7oz/heaped 1 cup basmati rice
200ml/7floz scant vegan sherry or wine
500mlml /17 fl oz generous 2 cups hot vegetable stock
A few thyme stalks
100g/3 ½ oz heaped ¾ cup frozen
Broad/fava beans, defrosted and soaked in boiling water for 4 minuets, then drained and peeled if you wish
10 cherry tomatoes, halved
1 handful of flatleaf parsley leaves, finely chopped
Sea salt and freshly ground black pepper
Lemon wedges, to serve
1. Heat the oil in a large pa. shallow pan. Add the onion, season with salt and cook 2-3 minuets until beginning to soften. Stir in the garlic and cook for a few seconds, then add the peppers and cook 2-3 minuets, stirring occasionally and being careful that the garlic that garlic doesn’t burn.
2. Stir in the saffron and paprika and cook for a few seconds, then stir in the rice until it is all coated in the spices and flavourings. Raise the heat and add the sherry or wine and let it bubble for a minute or so. Pour in the stock, keep it bubbling a little longer, then turn the heat down to simmer and cook 20 minuets until rice is almost tender and has absorbed a lot of the liquid.
3. Add the thyme leaves, sweetcorn, broad/fava beans and tomatoes and stir it really well so everything is blended. Taste and season some more if needed. Scatter the parsley over the top and serve with lemon wedges.