Summer Spelt Paella

This simple Spanish-inspired dish is great for feeding a crowd this summer. Meat and dairy-free, this recipe is perfect for vegans and uses Sharpham Park pearled spelt which is excellent for soaking up lots of lovely flavour when cooked.

SERVES 4 (6 with Chicken & Chorizo Bake)


•              1 tbsp oil

•              1 onion, diced

•              1 garlic clove, crushed

•              2 heaped tsp smoked paprika

•              300g Sharpham Park pearled spelt, rinsed

•              1 tin chopped tomatoes, approx 400g

•              900ml vegetable stock

•              Pinch of saffron (optional)

•              150g french beans, trimmed and cut in half

•              1 red pepper, roughly diced

•              Small bunch of parsley, roughly chopped

•              1 lemon

•              Salt and cracked black pepper


  1. Heat the oil in a large pan and gently fry the onions for 5 minutes. Add the garlic and a small pinch of salt and fry for a further minute. Add the paprika to the pan and fry for 1 minute whilst continuously stirring. Tip in the spelt and stir until the grain is coated in the spice.
  2. Pour in the tomato and stir into the grain. Add the stock and the saffron, if using, and bring to the boil over a medium heat. Reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
  3. Add the beans and pepper and cook for a further 10 minutes, stirring more often as the liquid is absorbed. Remove the paella from the heat squeeze over a little lemon juice and stir through half the parsley.
  4. Serve with extra lemon wedges and a sprinkling of parsley.

Organic Pearled Spelt

1st May 2021

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