• 2 large pinches of saffron
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 250g paella rice
  • 1 teaspoon smoked paprika
  • 400g canned tomatoes, chopped
  • 1 red pepper, diced
  • 100g California walnuts
  • 150g fine green beans, trimmed and cut into 3
  • 400g canned butter beans, drained and rinsed
  • 800ml vegetable stock
  • ½ x 25g pack flat leaf parsley


  1. Soak the saffron in 1 tablespoon boiling water and set aside.
  2. Heat the oil in a large frying pan with a lid and fry the onion for 5 minutes, add the garlic and fry for another 2-3 minutes. Stir in the rice and paprika.
  3. Stir in the chopped tomatoes, pepper, walnuts, saffron liquid, green beans and butter beans and add half the stock, cover and simmer gently for about 25 minutes, stirring occasionally, gradually adding the remaining stock until the rice is just tender, season and stir in the parsley.