Mixed Vegetable Paella

This bright and filling vegetarian paella recipe will be a lively centrepiece at your dinner table. Packed with an abundance of essential nutrients and vitamins; you can add your own twist to this meal by adding your own favourite vegetables to the mix.

Serves: 2
Cooking time: 30 Minutes


  • 1 tbsp oil

  • 1 yellow pepper, cut into strips

  • 1 green pepper, cut into strips

  • 6 asparagus spears, tough ends trimmed

  • 5 medium white mushrooms

  • 220g short-grain rice (e.g. arborio)

  • 750ml vegetable stock

  • Pinch of saffron strands (or 1/2 tsp turmeric or smoked paprika)

  • Black pepper

  • 6 cherry tomatoes, halved

  • 10 black olives

  • 1tbsp extra virgin olive oil

  • Small bunch fresh parsley, chopped

  • 1 lemon, cut into wedges


1 Heat the oil in a frying pan, and add the peppers, asparagus and mushrooms. Cook over a high heat for a couple of minutes, until very slightly charred. Remove from the pan, and set aside.

2 In a large bowl, combine the vegetable stock with the saffron (or turmeric or paprika, if you don’t have saffron). Season with plenty of black pepper, and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock, making sure that the rice remains in an even layer at the bottom of the pan.

3 Place the cooked vegetables on top, as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables, or just throw them on.

4 Cover the pan, turn the heat down fairly low, and bring to a gentle simmer.

5 Cook, without stirring, for around 20 minutes, until the rice is just cooked.

6 Remove the lid, and turn the heat up for a couple more minutes until any excess liquid has evaporated, and the rice at the bottom of the pan is slightly crispy.

7 Serve immediately, drizzled with extra virgin olive oil, and garnished with fresh parsley and wedges of lemon.

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