Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, sliced; 4 garlic cloves, chopped; 1 green sweet pepper, cored and diced; 1 sweet red pepper, cored and diced; 1 cup peas, frozen are fine; 2 tomatoes, chopped; 1 teaspoon paprika; 1 pinch saffron thread (not absolutely necessary but nice); 28 fluid ounces vegetable stock; ground black pepper; 10 ounces long grain rice; 1/2 cup fresh parsley, chopped (optional)

Servings: persons

2 tablespoons olive oil
2 medium onions, sliced
4 garlic cloves, chopped
1 green sweet pepper, cored and diced
1 sweet red pepper, cored and diced
1 cup peas, frozen are fine
2 tomatoes, chopped
1 teaspoon paprika
1 pinch saffron thread (not absolutely necessary but nice)
28 fluid ounces vegetable stock
ground black pepper
10 ounces long grain rice
1/2 cup fresh parsley, chopped (optional)

1
Dissolve the saffron in the vegetable stock.
2
Prepare all the ingredients and have them lined up in front of you in the order listed above.
3
Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
4
Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
5
Make a well in the center, put the tomatoes in the well and the paprika on top.
6
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.
7
Season with pepper and stir.
8
Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
9
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.
10
Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
11
Also nice cold eaten as leftovers.

616

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, sliced, 4 garlic cloves, chopped, 1 green sweet pepper, cored and diced, and more.

Yes, Vegetable Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions