Vegetarian paella

A traditional dish from Andalusia, paella is usually associated with seafood, not surprising when you consider the ancient fishing traditions of the area, chicken and chorizo. This vegetarian version manages to pack in loads of flavour without the meat.

  • 40 mins cooking
  • Serves 4
  • Print


Vegetarian paella
  • 3 cup (750ml) vegetable stock
  • 2 cup (500ml) water
  • 1 pinch saffron threads
  • 1 teaspoon olive oil
  • 2 medium tomatoes (300g), seeded, chopped finely
  • 1 medium red capsicum (200g), chopped finely
  • 1 medium red onion (170g), chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon smoked paprika
  • 200 gram swiss brown mushrooms
  • 1 3/4 cup (350g) arborio rice
  • 1 cup (120g) frozen peas
  • 1 medium zucchini (120g), chopped finely
  • 200 gram green beans, trimmed, chopped coarsely
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Vegetarian paella
  • 1
    Combine stock and water in medium saucepan, bring to the boil. Remove from heat, stir in saffron.
  • 2
    Meanwhile, heat oil in large frying pan. Cook tomato, capsicum, onion, garlic and paprika, stirring, until onion softens. Add mushrooms, cook, stirring, for a further 1 minute, or until mushrooms have softened.
  • 3
    Stir in rice then stock mixture, bring to the boil. Reduce heat, simmer, uncovered, without stirring, 20 minutes.
  • 4
    Sprinkle peas, beans and zucchini evenly over surface of rice. Simmer, covered, about 10 minutes or until rice is tender.
  • 5
    Remove from heat and let stand, covered, 5 minutes, before serving. Serve paella sprinkled with parsley, if you like.

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