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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.