This paella is a great example of how easy it can be to cook an entire meal in one pot. 






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  • 3 tsp (15 ml) olive oil
  • 3 tsp dried oregano
  • 1 onion, finely chopped
  • 1 red capsicum (pepper), sliced lengthways
  • 2 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 50 ml white wine
  • 2  400 g tins plum tomatoes
  • 400 ml vegetable stock
  • generous pinch of saffron
  • 250 g short grain rice (eg arborio or Spanish bomba)
  • 100 g green olives, roughly crushed and stone removed
  • 100 g baby broccoli (broccolini), sliced on the diagonal
  • Sea salt and ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a casserole over a medium high heat and add some olive oil.
  2. Fry the onion and capsicum for 6-8 minutes until just tender. Stir through the garlic and chilli flakes and continue to cook for 1-2 minutes until aromatic.
  3. Pour in the wine and simmer for 1-2 minutes before adding the tomatoes, vegetable stock, saffron and rice. Bring to a steady simmer.
  4. Reduce the heat, cover with a lid and simmer gently for 25 minutes or until the rice is tender. Just before the end of the cooking time, stir through the olives and broccoli.
  5. Depending on the rice you may need to top up with a little water if it gets too dry before the rice is cooked. Also ensure the rice doesn’t catch at the bottom of the pan by stirring every now and then.
  6. Season with sea salt and ground black pepper and serve while still warm.