The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crab Paella with Sundried Tomatoes
Take a trip to the coast with this seafood paella, starring sustainably-sourced crab. Packed with flavour thanks to sundried tomato paste and a punchy paella spice blend. Brown rice ups the fibre. Vitamin-rich spinach and parsley bring the green. Lashings of lemon – because it wouldn't be a paella without some zing!
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 1 unwaxed lemon
- 1 pepper
- 1 tbsp paella spice mix (Onion Powder, Paprika, Turmeric, Chilli Powder, Ground Black Pepper, Garlic Powder, Garlic Granules, White Pepper, Lemon Juice Powder, Yeast Extract, Ground Cumin, Ground Oregano, Parsley Rubbed, Salt, Rapeseed Oil.)
- 80g baby spinach
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 1 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 100g 50:50 crab meat (Crustaceans) (crab meat 50:50)
Nutritional Information
Calories: 509
Protein: 21g
Carbs: 53g
Fat: 24g
Ingredients
- 2 garlic clove
- 80g baby spinach (use half)
- 1 pepper (use half)
- 1 onion (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 100g 50:50 crab meat (use half) (Crustaceans) (crab meat 50:50)
- 110g baby tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp paella spice mix (use half) (Onion Powder, Paprika, Turmeric, Chilli Powder, Ground Black Pepper, Garlic Powder, Garlic Granules, White Pepper, Lemon Juice Powder, Yeast Extract, Ground Cumin, Ground Oregano, Parsley Rubbed, Salt, Rapeseed Oil.)
- 1 unwaxed lemon (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 514
Protein: 22g
Carbs: 54g
Fat: 24g
Crab Paella with Sundried Tomatoes
Take a trip to the coast with this seafood paella, starring sustainably-sourced crab. Packed with flavour thanks to sundried tomato paste and a punchy paella spice blend. Brown rice ups the fibre. Vitamin-rich spinach and parsley bring the green. Lashings of lemon – because it wouldn't be a paella without some zing!
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Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Finely chop or crush the garlic. Halve the fresh tomatoes. Thinly slice the pepper. Roughly chop the parsley.
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion and pepper. Cook for 4 mins, until softening. Add the garlic, fresh tomatoes, paella spice, sundried tomato paste and brown crab meat. Cook for 3 mins, then add the stock and 200ml hot water (100ml for 1 person). Simmer for 4-6 mins, until the sauce thickens.
- Rinse the spinach. In the final minute of cooking, add the spinach, cooked rice and half the parsley and juice from half the lemon to the pan. Season with sea salt to taste. Add a splash of hot water to loosen, if necessary.
- Serve the paella in bowls and top with the white crab meat. Sprinkle with remaining parsley. Garnish with the remaining lemon as wedges.
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