Try this recipe for vegetarian paella, then check out our vegan paella.


  • 1 ½tbsp sunflower oil or vegetable oil
  • 1 large onion, finely diced
  • 2 red peppers, chopped
  • 3 garlic cloves, crushed or finely grated
  • 1tbsp smoked paprika
  • 250g paella rice
  • 125ml white wine (optional)
  • 227g can chopped tomatoes
  • 750ml vegetable stock
  • saffron (optional)
  • 400g butter beans, or other beans such as cannellini
  • 200g green beans or long-stem broccoli
  • 2 lemons, 1 juiced and 1 cut into wedges


  • STEP 1

    Heat the oil in a large lidded frying pan over a medium heat and fry the onion for 5 mins. Add the peppers and cook for another 5 mins until the onion and pepper has softened. Stir in the garlic and cook for 1 min, then stir in the paprika and cook for 1 min.

  • STEP 2

    Stir in the paella rice and cook for 2 mins. Pour over the white wine, if using, and cook for 2-3 mins to reduce. Add the chopped tomatoes, vegetable stock and saffron, if using.

  • STEP 3

    Stir in the beans, then pour over the stock and bring to the boil. Reduce to a simmer and cook for 10 mins. You can stir it occasionally, if you like, but traditionally you want a crust to form on the bottom. After 10 mins, scatter the green beans or broccoli on top, place the lid on the pan and cook for 3-4 mins until the greens and rice are tender. Cook with the lid off for a few mins if the rice is still too wet. Remove from the heat, squeeze over the lemon juice and serve with lemon wedges on the side.


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