Prep & Cooking Time: 40-45 mins (*Dependent upon the rice used!)
Type: Main Meal
Tools: Chopping board, sharp knife, veggie peeler, large frying pan or paella dish, frying spatula, measuring jug, a large sheet of aluminium foil, large pot, large bowl
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, iron, magnesium, manganese, potassium and (per serving) is low in added sugar, salt and sat fats!
It feels like the beginning of summer (at least in the SE of England!) has finally arrived and what better way to embrace it than to fill your kitchen with the delicious aromas of Spanish cuisine! …or in this case, our tasty and healthful paella!
Personally we not only love the taste, but the way that this dish is pronounced: “pah/EH/yah”! Even the sound brings a smile to our face! It’s certainly a dish not to feel intimated by; anyone can create this at home!
Paella is a dish that was named after its cooking pan (and not a reference to its ingredients) and began its origin by being prepared and consumed by the workers and labourers of Valencia (a town in Eastern Spain)(¹). It’s now appreciated by many worldwide (for its delicious flavours and minimal preparation- only to name a few!) and has been adapted to suit any diet or budget! We kept the cost of ours to a minimum; the most expensive item was the saffron… but that’s no surprise!
What constitutes an authentic paella is debatable (obviously ours is not!) however, the Spanish are very passionate, especially about good food and that should be respected. Nonetheless, you can’t escape the fact that this is a dish where anything goes… and however you decide to prepare yours, just remember to keep it vibrant, tasty and memorable!
Happy cooking everyone! 🙂
Quick Food Facts:
- We used brown long grain rice, but traditional paella rice (bomba) will undoubtedly cook much faster! But as we’ve mentioned previously regarding brown rice…”nutritionally speaking it provides longer term energy and greater satiety”!
- We own an authentic paella pan but it’s unfortunately too big for our current stove top! 😦 If you have the means, this pan can make all the difference to your paella; it helps to create that delicious crust (socarrat) at the bottom of the dish!
- Our paella uses a variety of veggies that are now in season; delicious asparagus, carrots, peas and spinach* (*if you decide to follow our lead; we served ours with a bed of it)!
- This dish provides you with about 4 portions (per serving) towards your 5-A-Day! #youcanneverhavetoomanyvegetables
Need an easy-print recipe? Print here. 🙂
Peel and dice the garlic and white onion. Wash, remove the core and then chop the bell pepper into small cubes. Wash, peel, trim the ends and roughly chop the carrot. Wash, remove the stem and halve the tomatoes. Wash and dry half of the quantity of the thyme and parsley; remove the leaves from their stem and finely chop (you’ll prepare the rest later on).
Heat 1 tbsp oil in a large, non-stick frying pan ( or paella dish) over a medium-low heat.
Add the garlic and onion. Gently fry for 1-2 mins or until softened.
Add the bell pepper and carrot. Stir to mix. Gently fry for a further 2-3 mins or until softened.
Add 125ml wine (if using, or just use more stock instead). Stir through. Allow it to simmer for 1-2 mins or until evaporated.
Add 250g rice, 320g cooked legumes, 100g peas, 3g thyme and 4g parsley. Stir to combine.
Add 350ml stock, 220ml water, 20g tomato purée, saffron (as much as preferred) and 2g smoked paprika. Stir together.
Add the cherry tomatoes. Season it with some salt and a few grinds of black pepper to taste.
Cover the pan with a lid or a sheet of kitchen foil. Bring to a boil. Reduce to a simmer. Cook it for 20-30 mins or until the rice is cooked* (*refer to the packet instructions). Remove from the heat and dispose of the foil.
In the meantime, prepare the rest of the thyme and parsley. Drain and rinse the olives. Wash and trim the tough/bottom ends off of the asparagus. Wash, trim the ends and finely slice the spring onion. Wash the lemon (chop it into wedges or slices!).
Meanwhile, place a large pot full of cold water over a medium-low heat. Bring to the boil. Add the asparagus. Reduce the heat to a simmer. Cook for 3-4 mins or until just tender (where they just begin to bend!). Remove from the heat. Drain. If desired, transfer the cooked spears using a slotted spoon or serving tongs into a large bowl of cool water.
Now transform your dish!
Garnish the paella with the olives, asparagus, lemon and remaining herbs. Serve the paella from the table for the whole family to enjoy!
Transfer the paella into a large serving bowl with any other desired veggies!
Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days. Alternatively freeze in one or more resealable containers; defrost, reheat and consume within 1-2 months.
NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once.
- Feel free to experiment with your perfect vegetable and flavour combination!
- This is a healthy dish, but want to further reduce the fat content, just use a low-fat frying spray instead of rapeseed (canola) oil.
- Use your favourite type of rice (but we recommend brown basmati or brown long grain rice!).
- Try using a different type of legume (a dry or tinned variety), some lentils, or maybe tofu or tempeh instead! If your diet permits, add a fresh medley of fish and/or seafood!