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Catalan Smoky Paella

Catalan Smoky Paella

with Artichokes, Peas and Olives
4.0(216)
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Calories
: 
516 kcal
Protein
: 
15g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

56 g

Red Onion

190 g

Orange Bell Pepper

170 g

Grape Tomatoes

10 g

Parsley

1 unit

Vegetable Broth Concentrate

¾ cup

Arborio Rice

1 tsp

Smoked Paprika

(Contains: Soy)

1 tsp

Garlic Powder

1 can

Artichoke Hearts

30 g

Mixed Olives

(Contains: Sulphites)

1 tbsp

Sherry Vinegar

(Contains: Sulphites)

⅔ cup

Green Peas

Not included in your delivery

Oil*

Energy (kJ)2159 kJ
Calories516 kcal
Fat5 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber14 g
Protein15 g
Sodium1154 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups

Cooking Steps

PDF
PREP
1

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.

COOK VEGGIES
2

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.

ADD RICE
3

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

COOK PAELLA
4

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.

PREP
5

Meanwhile, roughly chop the parsley and olives.

FINISH AND SEVER
6

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.

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