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Easy prep
One pot
Dairy Free
Gluten Free

One-Pan Baby Pepper Paella

with Orange & Spanish Olive Salad

Cooking time

25 minutes




700 /serving

If we could pick three food items that evoke Valencian cuisine at its most delicious, we would undoubtedly choose juicy oranges, briny olives and (what else?) paella. While we can’t literally transport you to Valencia’s sun-soaked cobbled streets, we can guarantee this meal will take you there in spirit. This vegetarian-friendly paella homes in on the savoury-sweetness of colourful baby peppers and bitter, leafy kale to complement the smoky, aromatic spices, with toasted almonds for crunch. This quick version will only take 25 minutes, start-to-finish, and is served with a beautiful and bright orange, baby lettuce, and olive salad on the side.

We will send you:

  • 200g Multicoloured baby peppers
  • 60g Baby lettuce
  • 100g Chopped kale
  • 100g Mirepoix
  • 75g Orange segments
  • 30g Vegetable demi-glace
  • 15ml Sherry vinegar
  • 25g Sliced almonds
  • 165g Arborio rice
  • 40g Spanish stuffed olives
  • 8g Baby pepper paella spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper, onion)

Contains: Sulphites, Tree Nuts

You will need:

Large high-sided pan
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
4 g
710 mg
Total Carbs
92 g
10 g
14 g
11 g
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Mise en place
Core and thinly slice the baby peppers. Halve the olives lengthwise.
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Toast the almonds
Heat a large high-sided dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate. Reserve the pan.
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Make the vinaigrette
While the almonds toast, in a small bowl, combine the vinegar with 3 tbsp of olive oil (double for 4 portions) and season with S&P.
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Make the paella
In the reserved pan, heat a drizzle of oil on medium-high. Add the rice, mirepoix, spice blend and baby peppers; cook, stirring frequently, 1 to 2 minutes, until vegetables are beginning to soften and the rice is slightly translucent. Add the kale, demi-glace and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Make the salad
In a large bowl, combine the orange segments, olives and lettuce with as much of the vinaigrette as you’d like. Toss to combine thoroughly.
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Plate your dish
Divide the finished paella between your plates. Garnish with toasted almonds. Serve the salad on the side. Bon appétit!