Summer Bulgur Paella with Grilled Capsicum & Red Pepper Pesto

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

Servings 4
Total Time 35 mins

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
  • 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. 

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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