Catalan Smoky Paella
with Artichokes, Peas and Olives
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
â…” cup
Green Peas
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
