1 tbsp olive oil
1 onion, chopped
1 red pepper, diced
250g paella rice
Large pinch saffron
½ tsp smoked paprika
227g can chopped tomatoes
800ml hot vegetable stock
75g Crespo Stuffed Green Olives in Brine, halved
400g can butter beans, drained and rinsed
150g trimmed green beans, cut into 3
1. Heat the oil in a frying pan and fry the onion and pepper for 4-5 minutes until golden. Stir in the rice, saffron and paprika and fry for 1 minute. Stir in the chopped tomatoes and half the stock and cook gently for about 10 minutes until most of the liquid has been absorbed.
2. Stir in the remaining stock, olives, butter beans and green beans and cook gently for a further 10-15 minutes or until the rice is tender and the liquid has almost all absorbed.
For a non-vegetarian option, fry diced chicken with the onions and add cooked tiger prawns in at the end.
Recipe courtesy of Crespo Olives