Red Pepper, Pea and Butter Bean Paella
Ingredients
1 tbsp olive oil, plus extra for the aioli
1 M&S brown onion, finely diced
3 M&S garlic cloves, crushed
1 M&S red pepper, thinly sliced
1 tbsp M&S smoked paprika
1 large M&S beef tomato, grated
320g M&S Collection Bomba Paella Rice
1 M&S vegetable stock pot
200g M&S stringless helda beans, cut into 2cm chunks
1 jar (400g) M&S Butter Beans, drained
150g M&S frozen British garden peas
½ M&S lemon, juice only, for the aioli
100g M&S Greek Style Live Yogurt, for the aioli
4 servings
Calories~563 kcal
Protein~18 g
Carbs~91 g
Fat~14 g
Fiber~11 g
Sugar~8 g
Total recipe
Calories~2,250 kcal
Protein~70 g
Carbs~365 g
Fat~55 g
Fiber~45 g
Sugar~30 g
Method
Step 1
Heat a glug of olive oil in a large frying pan over a medium-high heat. Add the onion and garlic and cook for 5–7 mins, or until translucent.
Step 2
Add the red pepper, paprika and grated tomato. Cook for 5 mins until you have a thick paste, then tip in the paella rice and toast for 1–2 mins.
Step 3
Dissolve the stock pot in 750ml boiling water, then pour into the rice. Stir through the helda beans, drained butter beans and peas, then carefully mix to combine.
Step 4
Simmer the rice over a medium heat for 6 mins, without stirring.
Step 5
Lower the heat and continue to cook for 15 mins, or until all of the stock has been absorbed by the rice.
Step 6
Remove from the heat, then cover with a clean tea towel and set aside for 5 mins to allow the rice to absorb any extra steam.
Step 7
While the rice rests, make the aioli by adding the crushed garlic, lemon juice and 1 tbsp olive oil to the yogurt. Season with salt and pepper.
Step 8
Serve the paella in bowls with a dollop of yogurt aioli.
