Catalan Smoky Paella

Catalan Smoky Paella

with Artichokes, Peas and Olives

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A dish full of texture and flavour, this recipes will blow you away! Tender rice and crisp veggies are the key to this luscious dish, you wont believe how easy and delicious this classic dish is to put together.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

56 g

Red Onion

190 g

Orange Bell Pepper

170 g

Grape Tomatoes

10 g


1 unit

Vegetable Broth Concentrate

¾ cup

Arborio Rice

1 tsp

Smoked Paprika


1 tsp

Garlic Powder

1 can

Artichoke Hearts

30 g

Mixed Olives


1 tbsp

Sherry Vinegar


⅔ cup

Green Peas

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2159 kJ
Calories516 kcal
Fat5 g
Saturated Fat0 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber14 g
Protein15 g
Cholesterol0 mg
Sodium1154 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Core and cut the bell pepper into thin strips. Drain and rinse the artichoke hearts. Pat them dry with paper towels, then cut into quarters.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.


Reduce the heat to medium. Add the rice, 1 tbsp sherry vinegar, smoked paprika and garlic powder to the pan. Stir until combined.


Add the artichokes, tomatoes, broth concentrate and 2 1/2 cups water to the pan. Cover with a lid and cook, stirring occasionally, until all the liquid is absorbed and the rice is tender, 25-28 min.


Meanwhile, roughly chop the parsley and olives.


Stir the olives, peas and half the parsley into the paella. Season with salt and pepper. Divide the paella between bowls. Sprinkle with the remaining parsley.