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Cheat's summer veg paella recipe

Cheat's summer veg paella recipe

42 ratings

Whip up a Spanish-inspired paella in 35 minutes. Packed full with summer veggies, this vibrant dish is a great midweek meal idea. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 408 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tbsp olive oil​
  • 1 red onion, chopped
  • 250g frozen sliced peppers
  • 1 courgette, sliced
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tbsp smoked paprika​
  • 300g long-grain rice, washed
  • 400g tin chopped tomatoes
  • 1 vegetable stock pot, made up to 800ml
  • 100g baby spinach
  • 1 lemon, cut into wedges​
2 of your 5-a-day and a source of vitamin C

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    10g 11%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 69.8g Protein 9.3g Fibre 5.4g


  1. Heat the oil in a large, wide frying pan over a medium-high heat and fry the onion and peppers for 8 mins or until soft. Add the courgette, fry for 5 mins, then stir in the garlic, oregano, and paprika; fry for another 2 mins. Stir in the rice, coating the grains in the spices.
  2. Add the chopped tomatoes and stock, mix briefy, then bring to a simmer. Once simmering, turn down the heat to mediumlow, add a lid or a fat baking sheet to cover the pan and cook for 15 mins undisturbed. Remove the lid; the liquid should all be absorbed, and the rice tender. Simmer uncovered for 5 mins if any liquid remains; or if the rice isn’t cooked, add 150ml more water, return the lid and cook for 5 mins more.
  3. Remove from the heat, scatter in the spinach, return the lid and leave for 2-3 mins to wilt. Stir to incorporate, then serve with the lemon wedges for squeezing over.

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