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Fennel, tomato and red pepper paella recipe

Fennel, tomato and red pepper paella recipe

35 ratings

This fennel, tomato and red pepper paella not only brings you the sunny taste of Spain to your table, but is bursting with healthy vegetables. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook, 5 mins to cool
  • 361 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 900ml veg stock
  • 2 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 3 crushed garlic cloves
  • 300g (10oz) tinned chopped tomatoes
  • 1½ tsp paprika
  • 250g (8oz) paella rice
  • 1 small fennel bulb (reserve leaves)
  • 1 x 285g jar roasted peppers, drain and rinse them
  • 110g (3 3/4oz) fine green beans
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 8%
  • Sugars

    12g 14%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 65.4g Protein 8.5g Fibre 5.1g


  1. Bring the veg stock to the boil. Set aside.
  2. Heat the extra-virgin olive oil in a wide frying pan over a medium-high heat. Finely chop the onion, deseed and dice the peppers and fry for 5 minutes.
  3. Add the crushed garlic cloves, tinned chopped tomatoes and paprika; fry for 2 minutes. Stir in the paella rice. Shave the fennel bulb (reserve leaves) and add to the pan; season.
  4. Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes. Take half of the jar roasted peppers, drain and rinse them, and scatter over. Top and slice fine green beans; add. Gently shake the pan; cook for a further 10 minutes.
  5. Turn off the heat, cover with foil and let rest for 5 minutes. Serve with the reserved fennel leaves, a squeeze of lemon and lemon wedges.

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