Skip to content
Vegetable paella recipe

Vegetable paella recipe

313 ratings

See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 398 calories / serving
  • Vegetarian


  • 1 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 300g paella rice or short grain rice
  • 1 tsp dried chilli flakes
  • 2tsp smoked paprika
  • 1 vegetable stock cube, made up to 900ml
  • 400g tin chopped tomatoes
  • 150g runner beans, sliced on an angle
  • 1 red pepper, roughly chopped
  • 1 x 210g tin chickpeas, drained
  • 1 lemon, juiced
  • handful parsley, roughly chopped
Budget tip: Use any leftover veg in the fridge instead of buying more vegetables

Each serving contains

  • Energy

  • 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


  1. Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
  2. 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.
  3. Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
  4. Serve with some extra lemon wedges on the side to squeeze over, if you like.

See more Spanish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus