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Fennel and Pea Paella

preparation time

10 mins

Cooking time

20 mins



Fennel and Pea Paella


1 tbsp olive oil

1 small red onion, peeled and sliced

1 small bulb fennel, cut into thin wedges

2 tsp smoked paprika

1 jar Beerenberg Chicken Chorizo Paella Meal Base

300g Calasparra or Arborio rice

Salt and pepper to taste

1L hot vegetable stock

100g small snow peas, tipped

Lemon wedges and fresh parsley to serve


Heat a large paella pan or heavy based fry pan over medium heat.

Pour olive oil into the pan, add onion, fennel and smoked paprika, sauté to soften.

Add Beerenberg Chicken Chorizo Paella Meal Base to the pan with the rice, season with salt and pepper. Cook, stirring to combine for 2 minutes.

Gradually add in the hot stock giving the whole mixture a good stir.

Turn the heat down to low and continue to cook for 10 minutes. If the liquid is
reducing too quickly, cover the pan with foil.

Add the snow peas, continue to cook, do not stir so as a crust will form on the base. When done the rice should be tender but with a little bite in the centre.

Finish the paella ready to serve with a scatter with fresh parsley, serve immediately with lemon wedges.