4.6
(3)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook for 1 minute or until fragrant. Stir in rice, tomatoes, tomato paste, saffron (if using) and stock. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes.
Step 2
Stir in lentils and 1⁄2 cup water. Simmer a further 5 minutes, stirring occasionally to prevent rice sticking to the pan, or until rice is just tender.
Step 3
Using the back of a spoon, make 4 indents in rice mixture. Crack an egg into each indent. Cover. Cook for 8 to 10 minutes or until egg whites are cooked.
Step 4
Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until bright green and tender. Drain. Using a fork, roughly crush peas. Stir in parsley, mint and lemon zest.
Step 5
Sprinkle pea mixture over paella. Season. Serve with lemon wedges.
Your folders
taste.com.au
3.0
(3)
25 minutes
Your folders
dishingouthealth.com
5.0
(7)
45 minutes
Your folders
food52.com
3.2
(6)
1 hours, 30 minutes
Your folders
bbc.co.uk
3.8
(13)
30 minutes
Your folders
taste.com.au
4.5
(7)
25 minutes
Your folders
naturallyella.com
45 minutes
Your folders
acouplecooks.com
30 minutes
Your folders
delicious.com.au
5.0
(1)
25 minutes
Your folders
101cookbooks.com
4.1
(78)
40 minutes
Your folders
iamafoodblog.com
4.9
(35)
45 minutes
Your folders
jocooks.com
4.4
(218)
50 minutes
Your folders
iamafoodblog.com
Your folders
bestrecipes.com.au
4.7
(24)
35 minutes
Your folders
chilipeppermadness.com
5.0
(1)
40 minutes
Your folders
spainonafork.com
35 minutes
Your folders
taste.com.au
25 minutes
Your folders
minimalistbaker.com
5.0
(16)
25 minutes
Your folders
taste.com.au
4.3
(3)
40 minutes
Your folders
taste.com.au
5.0
(1)
20 minutes