Veggie packed paella

This Spanish-style paella is jam packed with nutrients; from pepper and tomatoes, to olives and green beans - this dish is a health kick in itself

veggie paella
  • Serves 4

Recipe courtesy of Crespo Olives


  • 1tbsp Olive oil
  • 1 Onion chopped
  • 1 Red pepper diced
  • 250g Paella rice
  • A large pinch of Saffron
  • ½tsp Smoked paprika
  • 227g can of Chopped Tomatoes
  • 800ml Hot vegetable stock
  • 75g Crespo Stuffed Green Olives in Brine halved
  • 400g can of Butter beans drained and rinsed
  • 150g Green beans trimmed and cut into 3


  • STEP 1

    Heat the oil in a frying pan and fry the onion and pepper for 4-5 minutes until golden.

  • STEP 2

    Stir in the rice, saffron and paprika and fry for 1 minute.

  • STEP 3

    Stir in the chopped tomatoes and half the stock and cook gently for about 10 minutes until most of the liquid has been absorbed.

Cooks tip:

For a non-vegetarian option, fry diced chicken with the onions and add cooked tiger prawns in at the end.


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