Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small onion ( finely sliced)
  • 2 peppers ( red, yellow or orange, thinly sliced)
  • 1 small fennel bulb (cut into thin strips, optional)
  • 2 cloves garlic (crushed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon saffron strands (optional)
  • 1/2 optional chilli powder to taste (optional)
  • 300 g paella rice (paella rice can be found in most big supermarkets)
  • 900 ml hot vegetable stock
  • 240 g butter beans (1 standard tin, drained and rinsed)
  • 100 g peas (frozen are fine)
  • 400 g black olives (drained and rinsed)
  • Small handful parsley ( finely chopped)
  • 1 lemon (cut into wedges, to serve)
  • Salt and pepper (to taste)

Instruction

  • Heat the olive oil in a large frying pan or wok. Add 1 sliced onion and cook over a medium heat for 10 minutes until soft and golden. Stir often.
  • Add the 2 sliced peppers and sliced fennel, stir well, and continue to stir and cook for a further ten minutes until soft.
  • Add two cloves of crushed garlic and the spices (1 tsp smoked paprika, 1/2 tsp turmeric, 1/2 tsp saffron and 1/2 tsp chilli powder if using). Stir and cook for 1-2 minutes.
  • Add 300g paella rice and stir so that it is coated in the vegetable mixture.
  • Pour in 900ml vegetable stock, bring to the boil, then reduce to a simmer and leave to bubble away for 20 minutes, or until the rice is cooked. You don’t need to stir.
  • A couple of minutes before the rice is due to be cooked add the rinsed butterbeans, 100g peas and the jar of olives and stir in. 
  • Cover with a lid or foil and leave for 10 minutes.
  • Add the chopped parsley and season with salt and pepper to taste.
  • Serve hot with lemon wedges.