• 350g paella rice
  • 900ml vegetable stock
  • 400g (1 can) Plant Pioneer's Banana Blossom
  • 400g chopped tomatoes
  • 1 red bell pepper, seeds removed and cut into small pieces
  • 1 orange bell pepper , seeds removed and cut into small pieces
  • 1 yellow bell pepper , seeds removed and cut into small pieces
  • 100g frozen peas
  • 100g green beans, trimmed and cut in half
  • 1tsp ground coriander
  • 1tsp smoked paprika
  • 1 white onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 1 lemon, cut into wedges
  • A pinch of saffron
  • An handful of fresh parsley to garnish
  • 1 tbsp of olive oil


  1. 1

    In a large pan bring the veggie stock to a boil and add the saffron. Switch the heat off and leave it onto one side.

  2. 2

    In a large frying pan over medium/high heat fry the onion and garlic with the olive oil until fragrant, about 4 minutes

  3. 3

    Add the chopped peppers and green beans to the pan and cook for another 5 minutes.

  4. 4

    Add the chopped tomatoes and all the spices and mix everything well together

  5. 5

    Add the rice to the pan followed by the banana blossom and frozen peas, stir to combine

  6. 6

    Pour the warm vegetable stock into the pan and mix

  7. 7

    Lower the heat to a medium and at this point leave the pan alone to let the rice absorb the liquid

  8. 8

    After 15-20 minutes add the lemon wedges to the top of the paella

  9. 9

    Continue to cook the paella until the rice is cooked throughout

  10. 10

    There should be a layer of well-done rice at the bottom of the pan and that’s totally normal and delicious

  11. 11

    Serve the paella with an handful of fresh parsley

Nutritional Details

Each serving provides
  • Energy 921kj 220kcal 11%
  • Fat 4.4g 6%
  • Saturates 0.7g 4%
  • Sugars 12.0g 13%
  • Salt 0.05g <1%

% of the Reference Intakes

Typical values per 100g: Energy 197kj/47kcal

Each serving provides

33.0g carbohydrate 7.5g fibre 7.3g protein Three of your 5 a day

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