Super Simple Paella

By Keith Hubner

January 9, 2017

A simple but great tasting recipe, quick enough for a mid-week treat, tasty enough for a weekend delight.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 2-3 people


1 tbsp olive oil

1 medium onion (diced)

1 red pepper (diced)

2 garlic cloves (crushed)

120g green beans (trimmed and halved)

150g tinned cannellini beans

1&1/2 tsp smoked paprika

1tsp ground turmeric

A Pinch of chilli flakes (optional)

200g short grain rice (I used arborio)

500ml vegan stock

160g marinated artichoke hearts

50g green olives

Black pepper

Optional to serve, freshly squeezed lemon juice and flat leaf parsley


1Heat the oil in a frying pan, add the onion and red pepper and cook over a medium heat for 2 minutes or so. The onion should be soft but not brown. Add the garlic and green beans and cook for another 2 minutes.

2Add the cannellini beans, smoked paprika and turmeric, mix well to coat and lower the heat. Pour in the rice, stock, season (plus optional chilli flakes) and mix well.

3Place the artichokes and olives on top of the mixture, cover and simmer for 30 Minutes or until the rice is fully cooked.

4Serve with optional freshly squeezed lemon juice and parsley

Adapted from a recipe by Becca Pusey (Vegan blog: Amuse Your Bouche)


1 Review

Jen Booker

January 15, 2017

This is yummy love it!

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