Vegetable Paella

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• Beth

  13 June 2008

  Beth rated and commented on this recipe

  

  Really good. I made it for two people, using half the veg and 150g rice (I used basmati) and 600ml stock.

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• L3E

  15 September 2009

  L3E commented on this recipe

  I seem to make this differently every time now!

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• Helen

  01 March 2010

  Helen rated this recipe

  

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• Janee

  05 October 2010

  Janee rated and commented on this recipe

  

  Mmmm This is lovely - especially when Andyp makes it

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• Wendy T

  06 March 2011

  Wendy T commented on this recipe

  Couldn't be doing with these very unprofessional instructions

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• Tina T

  12 July 2011

  Tina T rated and commented on this recipe

  

  This recipe is wonderful and tastes delicious! One comment I would make is that it does need the saffron to give it that authentic paella taste. Thank you for sharing this - definitely one for my folder!

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• follyfoot82

  14 September 2011

  follyfoot82 rated and commented on this recipe

  

  Really nice. I added a courgette from the garden and a couple of quorn sausages chopped up. I had never had paella before and I was really suprised how tasty and flavoursome it was. Thanks very much.

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• DVeg

  28 January 2012

  DVeg rated and commented on this recipe

  

  Thought this was a tasty dish, but used veggie stock (made with Buillon powder) and it wasn't quite tasty enough to get 5 stars. Maybe a homemade veggie stock would have done the trick. Also, served with lots of fresh parsley and a lemon wedge, which made it taste nice and fresh. Added peas later on too as didn't want them to overcook. Oh and also had it with Cauldron veggie sausages which were cooked in the oven first, then sliced and placed on top.

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• James Ewart

  19 June 2012

  James Ewart rated and commented on this recipe

  

  We absolutely loved this...loads of garlic!! And I used up all my saffron which was getting old. Really good recipe...looked great tasted better.

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• carol

  23 June 2012

  carol commented on this recipe

  I made this recipe in a nursery with a group of children to celebrate our spanish theme. it was simple to make children loved making it and it went round lots of them and they enjoyed eating it.

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• carol

  23 June 2012

  carol rated and commented on this recipe

  

  I made this recipe in a nursery with a group of children to celebrate our spanish theme. it was simple to make children loved making it and it went round lots of them and they enjoyed eating it

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• murray

  11 October 2012

  murray commented on this recipe

  Try this recipe with a half teaspoon to a full teaspoon of dried flake chillies. Put them in the oil with the onions and garlic. Lovely spiced vegetable rice. One teaspoon is quite spicy. Gives it a lovely kick.

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Ingredients

• 2 tbsp olive oil
• 2 medium onions, sliced
• 4 cloves garlic, chopped
• 1 green and 1 red pepper, cored and diced
• 1 cup (that's cup and not mug) of peas (frozen are fine)
• 2 tomatoes, chopped
• 1 tsp paprika
• a good pinch of saffron threads (not absolutely necessary), dissolved in
• 800ml chicken or vegetable stock
• ground black pepper
• 250-300g any long or short grain rice
• chopped parsley, optional, as much as you like

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Serves 4

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Ingredients

• 2 tbsp olive oil
• 2 medium onions, sliced
• 4 cloves garlic, chopped
• 1 green and 1 red pepper, cored and diced
• 1 cup (that's cup and not mug) of peas (frozen are fine)
• 2 tomatoes, chopped
• 1 tsp paprika
• a good pinch of saffron threads (not absolutely necessary), dissolved in
• 800ml chicken or vegetable stock
• ground black pepper
• 250-300g any long or short grain rice
• chopped parsley, optional, as much as you like

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