Vegetable black rice paella
1 tsp smoked paprika
1 tsp sweet paprika
¼ tsp chilli powder
A large pinch of saffron threads
4 tbsp olive oil
2 cloves garlic, finely chopped
170g red onion, finely chopped
2 large red bellpeppers, chopped
400g cherry tomatoes
500g aubergine, chopped
200g black rice, rinsed
560ml vegetable stock
500ml water, extra
380g marinated artichoke halves
2 tbsp chopped parsley
Combine both paprika and chilli powder in a bowl.
Place saffron in another small bowl; cover with boiling water.
Heat half the oil in a 2 large deep frying pan over high heat.
Cook half the spice mixture, stirring, for 30 seconds or until fragrant.
Add garlic, onion and bellpepper; cook, stirring, for 3 mins or until onion is lightly golden.
Add tomatoes; cook for 10 mins, mashing the tomatoes slightly until tomatoes begin to break down.
Remove from pan.
Add remaining oil and spices to same pan; cook, stirring for 30 seconds or until fragrant.
Add aubergine, until aubergine has softened, about 5 mins.
Add rice, cook, stirring, for 2 mins.
Stir in stock, the extra water, saffron mixture and bellpepper mixture; bring to the boil.
Reduce heat and simmer, uncovered, stirring occasionally, for 40 mins or until most of the liquid is absorbed and the rice is tender.
Arrange artichokes on rice; cook, covered, for 5 mins or until heated through.
Serve paella topped with parsley.