Skip to content
Cheat's summer veg paella recipe

Cheat's summer veg paella recipe

47 ratings

Created by The Tesco Real Food team

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

Ingredients

  • 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

    1720kj
    408kcal     20%

  • 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

Method

  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.

See more Paella recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.