Vegetable paella recipe

55 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 398 calories / serving
  • Healthy
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Vegetable paella HERO

Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.

Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.

Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.

Serve with some extra lemon wedges on the side to squeeze over, if you like.

  • Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 300g paella rice or short grain rice
  • 2tsp smoked paprika
  • 900ml (1½pt) vegetable stock
  • 400g tin chopped tomatoes
  • 150g runner beans, sliced on an angle
  • 1 red pepper, roughly chopped
  • 1 x 210g tin chickpeas, drained
  • handful parsley, roughly chopped
  • 1 tsp dried chilli flakes
  • 1 lemon, juiced
  • a pinch of salt
  • 1 pinch of pepper
  • Energy 1690kj 398kcal 20%
  • Fat 6g 9%
  • Saturates 1g 6%
  • Sugars 9g 10%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 80.8g Protein 10.3g Fibre 6.9g


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