Seasonal recipe: veggie paella

Seasonal recipe: veggie paella

Welcome spring with this sunshine-filled family dish

It’s finally getting to that time of year where the days are getting longer and I’ve even stopped in the street to enjoy the sun on my face for a few moments! The start of spring is a really precious time, and it’s around this point where I invariably start casting my mind forward to a sunny family holiday in the summertime.


This veggie paella recipe conjures up scenes of lazy, sunny afternoons on the coast of Spain, enjoying a hearty pot of spice-laden rice (and perhaps a jug of sangria!) as the kids splash in the sea. It’s one I choose at home to brighten up a drizzly day, packed with uplifting flavours and lovely fresh veggies, so I know my family’s getting goodness as well as taste. It only uses one pot, and takes about half an hour to cook, so perfect for a speedy mid-week tea. You can add in any vegetables you like – frozen or fresh, this recipe is great for using up any leftovers lurking in the fridge. I’d love to know your take on it! Serves 4.

You will need:

  • 1 large onion, diced
  • 1 red and 1 green pepper, diced
  • 1 cup frozen peas
  • 2 garlic cloves (to taste), chopped or crushed
  • 300g paella/short grain rice
  • 1 tin chopped tomatoes
  • 800ml vegetable stock
  • 2 tsp smoked paprika
  • 1 tsp dried chilli flakes (or more to taste!)
  • 1 tbsp rapeseed or vegetable oil
  • Chopped fresh parsley, as much as you like
  • Additional veg suggestions: frozen carrots, sweetcorn, green beans, black olives, artichokes

Let’s get cooking!

  1. Heat up the oil in a large, non-stick pan. Sweat the onions and garlic over a medium heat for about three minutes until soft and translucent.
  2. Add the peppers and frozen peas, stirring to coat with oil. Cook for another few minutes.
  3. Add the tinned tomatoes, stock, paprika and chilli flakes to the pan, and turn up the heat slightly until it’s simmering well.
  4. Carefully add the rice, and stir well to distribute evenly. Cook for about 20-25 minutes, until the rice has cooked – keep stirring throughout, and testing the rice. Add stock or hot water if you need to.
  5. Stir through the parsley just before serving, and garnish with a wedge of lemon if you like.

It’s as simple as that! The beauty of this recipe is that you can mix it up every single time, and it’s always delicious. I hope you enjoy this month’s seasonal meal. Do let me know over on Facebook or Twitter.