Paella Slice with pepper & tomato stew

Serves 2

Recipe time: 30 minutes



  • 2 paella slices 
  • 1 onion
  • 2 red peppers
  • 250g cherry tomatoes
  • 50g kalamata olives, destoned
  • 4 sprigs oregano 
  • 120ml thick greek style yoghurt
  • large bunch soft herbs – basil, dill, mint, chives or a mixture 
  • ½ dried chilli flakes
  • 100ml olive oil  


  • Cook the paella slices according to the packet

  • Core and deseed the pepper. Peel the onion and finely slice both. Half the cherry tomatoes. 

  • In a medium pan, heat the olive oil on a medium heat and add the onion to soften, about 5 minutes. Add in the peppers and soften for another 5 minutes. 

  • Add the leaves from the oregano, the halved tomatoes and the olives to the pan, and bring to a simmer. 

  • Meanwhile, add the soft herbs into a blender and blitz. Half way, add a pinch of the chilli flakes. Add half the olive oil slowly to the blended herbs and once all added, stop blending. Remove to a suitable container and top with the remaining oil.

  • When the paella slice is crisp and the pepper mix is stewed down, serve with a dollop of creamy yoghurt drizzled with herb oil.