Vegetable Paella
Member recipe

Vegetable Paella

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(17 ratings)

Member recipe by


Serves 4

An easy, healthy and filling paella-style dish of vegetables and rice.

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  • 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


    1. Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
    2. Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
    3. Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: if it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
    4. Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
    5. Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It's also pretty nice cold and should keep for a few days in the fridge.

Comments, questions and tips

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19th Jun, 2012
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.
28th Jan, 2012
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.
14th Sep, 2011
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.
12th Jul, 2011
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!
6th Mar, 2011
Couldn't be doing with these very unprofessional instructions
5th Oct, 2010
Mmmm This is lovely - especially when Andyp makes it
15th Sep, 2009
I seem to make this differently every time now!
13th Jun, 2008
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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