Vegetable jambalaya

Finally it's the weekend and it's sunny and warm over here! I'm so happy about it, and even happier to be able to share another tomato recipe with you. This time I made a smoky vegetable jambalaya full of good vegetables and luscious local tomatoes. This is summer food at its best!

Ingredients

1 red onion

3 garlic cloves

1 red chilli

2 romano peppers

Olive oil

300 g cherry vine tomatoes

300 g paella rice

Sprinkle of smoked paprika

½ tsp liquid smoke

1 l vegetable stock

200 g sugar snap peas

140 g sweetcorn

Fresh pea shoots for serving

Method

Chop the onion, garlic, chilli and romano peppers and start cooking them in olive oil. Cook on the hob for a few minutes, then add the halved cherry vine tomatoes and put to the oven to roast. I roasted at about 150 C first under a lid in order to get the liquids out. Stir occasionally and roast until the tomatoes are soft. Remember that not everything needs to be fully cooked, as the jambalaya will be returned to the oven later.

Mix the paella rice in and season with smoked paprika and liquid smoke. Also add the half of the vegetable stock and return to the oven to simmer under lid. Keep an eye on it and stir occasionally and keep adding more stock when needed.

Add the sugar snap peas and sweetcorn when the rice is nearly done. Cook everything together until you are happy with the flavours. Keep adding seasoning, if needed.

Serve with fresh pea shoots and enjoy!

Due to the green components in this dish I want to share this recipe with Eat Your Greens that Shaheen is hosting this month. Obviously this is also another post to my Tomato Festival.

Have a wonderful weekend!

Your VegHog