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Vegetable paella in a large pan garnished with lemon wedged
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5 from 13 votes

Vegetable Paella

Try this one-pot vegetable paella! It's low in price, high in flavour and packed full of veggies. Ideal for meal prep and sharing with the family/friends.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains
Cuisine: Spanish
Servings: 4
Calories: 438kcal
Author: Mimi Harrison
Cost: £1.42

Ingredients

  • 1 large onion, thinly sliced (£0.09)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 2 red bell peppers, thinly sliced (£0.48x2)=(£0.98)
  • ½ tin chopped tomatoes (£0.32)
  • 2 handfuls of frozen peas (£0.66/10)=(£0.07)
  • 350 g paella rice (£1.40)
  • 180 g trimmed green beans, sliced diagonally (£0.89)
  • Fresh parsley, torn (£0.50)
  • 2 lemons, ½ + wedges to garnish (£0.59)
  • 60 g wild rocket (£0.60)

Cupboard Essentials

  • 1 - 1.2 litre veggie stock
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp turmeric
  • Salt & Pepper
Metric - US Standard

Instructions

  • Add your finely chopped onion into a large/deep non-stick frying pan (or paella pan if you have one) along with a splash of olive oil. Season with salt and pepper and fry until translucent on a medium heat, for approx 6 minutes.
  • Next, add the minced garlic, paprika and turmeric into the pan to fry for a further minute. Then add half the tin of chopped tomatoes & red peppers into the pan. Stir to combine and increase the heat to cook off the liquid.
  • Pop the stock, rice and green beans into the pan, simmering for around 20 minutes. For the remaining 5 minutes of cook time, add the peas and an extra splash of water if it needs it.
  • When the stock has absorbed and the paella is cooked and ready to eat, add the juice of half a lemon into the pan. Garnish with lemon wedges and parsley. Serve with rocket side salad.

Notes

  • Use short-grain rice such as Arborio or Valencia rice for a creamy texture and enhanced flavor absorption.
  • A large pan with a wide surface area can be used if a traditional paella pan is not available, ensuring even cooking and a crispy bottom layer.
  • Season generously with vegetable stock, salt, and pepper to create bold flavors. Serve with lemon wedges and chopped parsley for a perfect finishing touch.

Nutrition

Calories: 438kcal | Carbohydrates: 86g | Protein: 12g | Fat: 5g