Butternut Squash Paella


I've really been enjoying trying to make at least one of my meals organic every day, I've been using different ingredients, making a lot of fresh bread with organic flour and cooking lots of organic vegetables from scratch. Paella is something that Mr Hef and I eat quite often and it's usually made with whatever we have left in the fridge, but my favourite thing to have in paella is butternut squash, so when I saw it alongside some whole-wheat rice in the organic ingredients in Waitrose, that's what I wanted. This is a relatively easy recipe and is always packed with so much flavour no matter what veg you use, I love it served up with patatas bravas and homemade flatbreads. Waitrose also kindly sent me some organic vegan wine to have along side it, so although I'm not a huge drinker, I used it in the dish and had a little glass as well. It was fresh and light and just as good in the food as it was out. 

serves 4:

A glug of organic olive oil
1 organic onion, chopped
2 cloves of organic garlic, minced
300g organic butternut squash, peeled and chopped in to little squares
1 organic red pepper chopped in to little squares
200g organic whole wheat rice
100ml organic white wine
1 tbsp organic paprika
2 tbsp organic tomato puree
900ml organic vegetable stock
100g organic peas

1. Get a large frying pan and add your olive oil and turn on to a low heat, add the garlic and onion and soften for a couple of minutes.
2. Stick the butternut squash in and fry on a medium heat for around 10 minutes until it starts to soften and slightly caramelise, then add the red pepper and rice and cook for a minute.
3. Add the white wine, paprika and tomato puree and give it a good old mix and fry until all of the wine cooks off.
4. Add the vegetable stock and turn it up until it starts to bubble, turn it right back down again and let it simmer, stirring occasionally for around 30 minutes until nearly all of the stock has cooked off.
5. Add the peas and cook for an extra couple of minutes until all of the water has been absorbed, I like to continue cooking until it starts sticking to the pan because you get sticky crispy rice bits, but that's just personal preference.
6. Serve with some organic lemon wedges and enjoy!

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