HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Loaded Spanish Paella
Veggie-Loaded Spanish Paella

Veggie-Loaded Spanish Paella

with Kidney Beans, Red Bell Pepper and Mushrooms

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Traditional paellas come in many forms, but most can be easily recreated in your own kitchen. This Spanish style rice encompasses delicious spices, seasonal vegetables and kidney beans to make a well-rounded meal packed full of plant protein! Place this beautiful and comforting dish right in the middle of your dinner table and enjoy in a traditional, communal style!


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

227 g

Red Bell Pepper

227 g

White Mushrooms

56 g

Onion, chopped

170 g

Arborio Rice

2 tsp

Garlic-Paprika-Turmeric Spice Blend

1 can

Kidney Beans

2 tbsp

Tomato Paste

2 unit

Vegetable Broth Concentrate

1 unit


10 g


30 g

Mixed Olives


113 g

Green Peas

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2941 kJ
Calories703 kcal
Fat6 g
Saturated Fat0 g
Carbohydrate124 g
Sugar14 g
Dietary Fiber22 g
Protein31 g
Cholesterol0 mg
Sodium867 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and cut the pepper into 1/2-inch pieces. Roughly cut the mushrooms. Drain and rinse the beans.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the peppers, mushrooms and onions. Cook, stirring occasionally, until onions soften, 3-4 min. Season with salt and pepper.


Reduce the pan to medium heat. Add the rice, spice blend, beans and tomato paste to the pan. Stir together. Add 2 1/2 cups water and broth concentrates. Cover and cook, stirring occasionally, until all the liquid is absorbed and the rice is tender, 25-28 min.


Meanwhile, cut the lemon into wedges. Roughly chop the parsley and olives. When the rice is cooked, remove the lid. Increase the heat to high. Cook until the bottom of the paella is crisp, 4-5 min. (Slide a spatula between the rice and the pan to see if the underside has a nice crust.)


Stir the olives, peas and half the parsley into the paella. Season with salt and pepper.


Divide the paella between bowls. Sprinkle with remaining parsley and squeeze over a lemon wedge.