Veggie packed paella

  • Serves 4

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

Recipe courtesy of Crespo Olives



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