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  • New Zealand Listener

    Thrill of the grill

    Jul 24, 2022 4 minutes

    The barbecue is the perfect place to cook paella, as the heat starts high – perfect for chargrilling the vegetables – before naturally reducing in temperature while the rice is absorbing the saffron stock. I love tender Spanish butter beans, with a pinch of good-quality saffron for a honeyed taste.

    SMOKY PAELLA WITH BUTTER BEANS AND OLIVES

    pinch of saffron strands
    800ml hot vegetable stock
    6 mixed mini sweet (bell) peppers, halved and deseeded
    1 courgette, sliced into rounds
    2 tbsp olive oil
    1 unwaxed lemon, halved
    1 onion, finely diced
    3 garlic cloves, crushed
    1 tsp smoked paprika
    1 tsp dried oregano
    300g bomba paella rice
    400g canned or jarred butter (lima) beans,

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