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Vegetarian Paella

Servings 2


  • 1 tbsp olive oil
  • 1/2 red onion finely sliced
  • 1 clove of garlic finely chopped
  • 1 red pepper cut into strips
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp rosemary
  • 150 g paella rice
  • 500 ml vegetable stock
  • 100 g green beans
  • 80 g frozen peas defrosted
  • 100 g artichokes from a jar or the deli counter
  • 30 g pine nuts optional but very good


  • Warm the olive oil in a paella pan or a large flat pan with a lid.
  • Gently fry the red onion, garlic and red pepper for about 5 minutes to soften.
  • Add the turmeric and smoked paprika and fry for another minute or two stirring well.
  • Stir in the rice and rosemary.
  • Add the vegetable stock and green beans and bring to the boil.
  • Turn the heat down and simmer very gently for 30-40 minutes with the lid on until the rice is almost cooked. You can add a little extra water if necessary. Avoid stirring the paella while it's cooking.
  • In the meantime you can toast the pine nuts in a dry frying pan over a medium heat. They only take a couple of minutes so keep shaking the pan and keep an eye on them so they don't burn.
  • Once the rice is just cooked, stir in the peas and artichokes and cook for another couple of minutes to heat them through.
  • Sprinkled with the toasted pine nuts to serve.