Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from


“Paella was created as a peasant dish to create and use whatever was abundant at the time. The idea for this one was found from a brilliant Israeli chef Yotam Ottolenghi. We have adapted and changed it to make use of the brilliant vegetables supplied to us weekly.”
– Pam and Colin


  • 2T olive oil
  • 2 red shallots/spring onions sliced
  • 4 or more each red and yellow peppers cut into strips
  • 2 baby brinjals – thinly sliced with skin on
  • Crushed garlic to taste
  • 2 bay leaves
  • A good pinch smoked paprika (Spanish variety is good)
  • 1 tsp ground Turmeric.
  • A pinch cayenne pepper
  • 150g Basmati Rice
  • 100ml Medium Sherry
  • 450ml Vegetable Stock
  • 1 x tin Cannelini or Borlotti beans (we have also used leftover herebone)
  • 12 mini tomatoes halved
  • 15 pitted black olives
  • 2 Tbsp chopped parsley
  • SaltLime/Lemon wedges


In a paella pan (or similar) add olive oil and slowly fry onions. Add peppers and brinjals simmer on medium heat for 6 minutes. Add garlic.
Then bay leaves, paprika, turmeric and cayenne. Stir until well mixed.
Add rice and stir for 2 minutes.
Then add sherry. Boil for a minute then add stock and season with salt to taste.
Simmer for 20 minutes. Do not stir!

Remove pan from heat and check rice. Check for salt.
Scatter tomatoes and beans over the rice.
Cover the pan tightly with foil or close fitting lid. Leave to rest for 10 minutes.
When ready to eat – warm up pan slightly.

Before serving sprinkle with the pitted olives and finely chopped parsley.
Serve with lime or lemon wedges.

Enjoy as a vegetarian dish or with meat of your own choice. Serves 4 well.

– Bushrah, one of those who harvest

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Thank you for your time.
Website made with love by those who harvest.