Healthy-Paella-4-1January is often the time of year when people pledge to eat healthier, particularly after all the extra eating and drinking that comes hand in hand with the festive season. However, healthy doesn’t have to mean boring! 

Antony Bennett, Executive Chef at La Tasca, has developed a sweet and healthy fruity paella, to satisfy your sweet tooth without overloading on calories! 

This healthy recipe is something you can make at home (possibly with the kids) , is healthy and something a little different with a fruity twist.


Serves 4 people
Prep time: 20 – 25 minutes
Cook time: 30 minutes


250g of Spanish paella rice such as bomba or calasparra
1 big cinnamon stick
Zest from 1 orange
1 litre of water
1 free-range egg, beaten
1 Madagascan vanilla pod (split and deseeded)
500ml semi skimmed milk
1 red apple, grated
1 small can of condensed milk
50g frozen or fresh cranberries
1 tbsp. Demerara sugar
40g roasted and chopped hazelnuts
3-4 ginger nut biscuits
2 fresh figs (optional)


1 large heavy bottom saucepan
1 bowl
1 whisk


Soak the rice, cinnamon stick and half of the orange zest in water directly in the saucepan you intend to cook the pudding in.

After 30 minutes of soaking, place the pan over medium-high heat, allow the mixture to come to a rolling boil. Stir a few times, then switch the heat to medium-low and cook for 10 minutes or until the water has been totally absorbed by the rice. Remove from the heat.

In a separate bowl, whisk the semi skimmed milk, vanilla pod, condensed milk and grated apple into the beaten egg and stir well to ensure it’s all fully mixed.

Place the pan back over a medium-low heat and stir in the milky egg mixture.

Stand over the saucepan for the next 20 minutes. I’m afraid you need to continue to stir slowly so that nothing sticks to the bottom of the pan. It’s good to watch as the milk mixture begins to thicken and a lovely creamy sauce consistency, develops. You will need to remove the cinnamon stick and the vanilla pod (don’t worry the seeds will be in there doing their job) about half way through.

After 20 minutes, check the rice is nicely cooked with a little bite! Remove from the heat and stir in the cranberries, then quickly spoon into four bowls. Sprinkle the hazelnuts, Demerara sugar and crumble up the ginger nut biscuits evenly into each bowl.

Finally, grab the orange and freshly grate the rest of the zest over the four bowls, squeeze a little bit of fresh orange juice as you do this into each bowl.

If you want to add even more freshness, add in some sliced fresh figs too. I usually put a couple of quarters in per bowl.


For more information on La Tasca, please visit