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Valencia paella negra

with butter beans and citrus crema

Ready in around 15 mins

RECIPE FACT:
Did you know that black rice packs the highest protein punch compared to other rice varieties?
Nutritional Info:
  • Energy: 2784kj (665Kcal)
  • Protein: 34g
  • Carbohydrate: 72g
  • Fat: 34g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPAE THE VEGETABLES:

    Place the butter beans into a sieve and rinse under cold running water. Drain well. Slice the red capsicum into ½ cm strips discarding the core. Roughly chop the Italian parsley leaves discarding the stalks.

  • 2. TO PREPARE THE PAELLA:

    Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Add the capsicum and cook for 2-3 mins stirring occasionally. Add the butter beans and cook for 1-2 mins. Open the bag of steamed black rice, squeezing gently on the bag to break up any large clumps and add to the pan with the vege rice medley. Season well with salt and pepper and cook for 2-3 mins. Add the peas, pour in the roasted tomato sauce and cook for a further 1-2 mins.

  • TO SERVE:

    Spoon paella negra and butter beans into bowls. Dollop with citrus and chilli crema. Sprinkle over toasted almonds and parsley.

Ingredients In your box:
  • 2 tins butter beans
  • 1 bag of black rice
  • 1 bag of vege rice medley
  • 1 pot of roasted tomato sauce
  • 1 pot of citrus crema
  • 1 sachet of toasted almonds
  • 1 pot of peas
  • 2 red capsicums
  • 1 bag of Italian parsley

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