Inspired by the flavours of Spain, our Summer Bulgur Paella is a plant-based take on the traditional dish and packed with all your favourite summer veggies and delicious spices.
Summer Bulgur Paella with Grilled Capsicum & Red Pepper Pesto
Ingredients
Paella
- 1 brown onion finely diced
- 4 cloves garlic thinly sliced
- 1 drizzle oil
- 2 tsp smoked paprika
- ½ tsp lemon pepper
- 1 tsp garlic powder
- 1 pinch saffron powder
- 1½ cups bulgur wheat
- 3 Tbsp tomato paste
- 3 cups vegetable stock
- 1 tsp salt
- 250 g frozen peas
Veggies
- 2 courgettes thinly sliced
- 3 capsicums cut into wedges
- 1 drizzle oil
Garnishes
- 250 g cherry tomatoes cut in half
- 1 lemon cut into wedges
- 2 Tbsp chervil leaves picked
- 2 Tbsp red pepper pesto see recipe below
Instructions
- Prep onion, garlic, courgette and capsicums and set aside separately.
- Heat oil in a large fry-pan (with a lid) on medium-high heat. Cook onion and garlic for 2-3 minutes, stirring, until soft. Add paella spices, saffron powder and bulgur wheat and cook for a further 1-2 minutes, stirring, until fragrant. Add tomato paste, stock and salt, stir and bring to a simmer.
- Once simmering, cover with a lid and reduce heat to low to cook for 12 minutes. After 12 minutes, remove from heat, quickly sprinkle peas over bulgur and return lid to pan to steam for a further 5 minutes, until peas are tender.
- Toss courgette and capsicums in a large bowl with oil and season with salt and pepper. Heat a large griddle pan (or fry-pan) on high heat. Cook courgette and capsicums ( in batches) for 5-6 minutes, turning occasionally, until tender and charred.
- Prep tomatoes, lemon and chervil.
- Serve paella topped with veggies, tomatoes, red pepper pesto and chervil. Serve lemon wedges on the side for squeezing.
Notes
Red Pepper Pesto
1/4 cup roasted red capsicum
1 cup cashew nuts
2 cloves garlic, minced
1 lemon, juiced
1 Tbsp olive oil Place all ingredients in a food processor and pulse, until combined. Season to taste with salt and pepper.
1/4 cup roasted red capsicum
1 cup cashew nuts
2 cloves garlic, minced
1 lemon, juiced
1 Tbsp olive oil Place all ingredients in a food processor and pulse, until combined. Season to taste with salt and pepper.
