Butterbean paella
with Tomatoes, Peppers and Zucchini
Packed with Spanish flavours and goodness!
Cals 591 · Prot 28 · Carbs 134 · Fat 3
Vegan
Calorie Smart
50 min
Packed with Spanish flavours and goodness!
Cals 591 · Prot 28 · Carbs 134 · Fat 3
Vegan
Calorie Smart
Ingredients
Paella
Water
700 ML
Brown onion
1 Piece
Garlic cloves
1 Piece
Yellow pepper
1 Piece
Small zucchini
1 Piece
Cherry tomatoes
150 Grams
Butter beans
240 Grams
Vegetable stock cube
15*
2 Piece
Olive oil
0.5 Tbsp
Tomato paste
50 Grams
Dried bay leaves
1 Piece
Dried thyme
2 Grams
Paprika powder
4 Grams
Smoked paprika powder
6 Grams
Arborio rice
160 Grams
Saffron Splash
20 ML
Green peas
100 Grams
Fresh parsley
15 Grams
Lemon
1 Piece
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2473 / 591 |
| Fats (g) | 3.1 |
| of which saturated (g) | 0.5 |
| Carbohydrates (g) | 134 |
| of which sugars (g) | 15.3 |
| Fibers (g) | 20.2 |
| Proteins (g) | 28 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Peel and finely chop the onion and garlic.
- Deseed and slice the yellow pepper into strips.
- Cut the zucchini into rounds.
- Halve the cherry tomatoes.
- Drain and rinse the butter beans.
- In a jug, dissolve the stock cubes in the boiled measured water.
2 Fry
- Heat a large frying pan over a medium-high heat with a drizzle of oil.
- Fry the onion for 5-6 min until softened.
- Add the garlic, sliced peppers, cherry tomatoes and zucchini.
- Fry for 3-5 min further.
- Add the tomato paste, bay leaves, dried thyme and both paprikas.
3 Add rice
- Add the butter beans and rice.
- Mix well and cook for 1 min.
4 Cook
- Add the saffron splash and stock.
- Mix and bring to a light boil.
- Reduce the heat.
- Simmer for 20-25 mins uncovered, until the rice is tender and all of the water has been absorbed.
Tip! If all of the stock has been used and the rice is still undercooked, add more water a splash at a time until the rice is tender.
5 Finish
- With 5 min left of cooking, scatter the peas over the top of the rice.
- Continue to cook for the remaining time.
6 Serve
- Meanwhile, pick and finely chop the parsley.
- Cut the lemon into wedges.
- Serve the Butterbean Paella with Tomatoes, Peppers and Zucchini.
- Add a squeeze of lemon juice over the top.
- Garnish with a sprinkle of parsley.
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