Impeckable paella

Impeckable Paella

A vegan Paella recipe using our Impeckable Chicken Breast. A perfect plant based dish that brings the taste of the summer. 


  • 25 Minutes
  • 4 Servings
  • 2 packs impeckable
  • 1 tablespoon vegetable oil
  • 300 gram paella rice
  • 1 red onion sliced
  • 4 cloves garlic
  • 5 grams thyme
  • 220 grams Romano peppers
  • 5 grams paprika
  • 600 millilitres vegetable stock
  • 100 grams white wine
  • 150 grams green beans
  • 1 lemon


  1. Coat a large frying or paella pan with veg oil and heat over medium-high heat. Add the Impeckable, onion, garlic, thyme & red peppers.

  2. Fry for 2 minutes till golden and add smoked paprika, saffron, paella rice. Keep stirring for 2 minutes to really coat the rice.

  3. Add stock, white wine, stir and then cover with lid, lower heat and simmer for 12-15 minutes. For the last 7 minutes add the green beans so they are cooked at the same time but still are that vibrant green colour.

  4. Top with a dash of good olive oil, lemon wedges, and your very best side salad

table full of small plate dishes