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Charred Pepper and Green Bean Paella

Rich and flavourful, this is an easy to make crowd pleaser, perfect for an alfresco supper or even just a midweek dinner. If you're feeling adventurous, it also works well in a cast iron pot on an outside firepit!

Serves 6


2 red peppers

2 green peppers

2 red onions

3 cloves garlic

500g paella rice

1/2 cup white wine

3 tbsp sweet smoked paprika

2 tbsp ground coriander

2 vegetable stock cubes

1 tin chopped tomatoes

1 tin chickpeas, drained

400g french green beans

Handful fresh parsley

1 lemon


  1. De-seed and chop the peppers into bite size pieces. Add to a hot pan with a generous glug of oil, and cook until beginning to char.

  2. Finely dice the onion and garlic and add to the pan, turning down the heat. Cook for 5 minutes until soft.

  3. Add the rice and wine, and cook of the liquid. Then add the paprika, coriander, stock cubes (crumbled), tomatoes, chickpeas and 2 ltrs water. If your pan isn't big enough for all of the water, you can add it in stages.

  4. Cook on a low heat for about 1 hour, stirring regularly.

  5. Trim and half the green beans, then add to the paella for a further 10 minutes until cooked. Season to taste with salt and pepper, then finish with fresh parsley and lemon wedges.



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