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Vegetable Paella
  • small brown onion, chopped finely
  • 1 medium red capsicum, chopped finely
  • 1 medium yellow capsicum, chopped finely
  • 2 teaspoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 200g button mushrooms, halved
  • 1 2/3 cups brown short-grain rice
  • 4 medium tomatoes, chopped coarsely
  • 2 cups (500mL) salt-reduced vegetable stock
  • 2 cups (500mL) water
  • 200g green beans, trimmed, chopped coarsely
  • 1 cup frozen peas
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 lemon, cut into wedges
  1. Heat a large deep non-stick frying pan, brushed with olive oil over high heat; cook onion and capsicum, stirring, until onion softens.
  2. Add paprika, turmeric and mushrooms; cook, stirring, until mushrooms are tender. Add rice; stir to coat rice in vegetable mixture.
  3. Add tomatoes, 1/2 cup of stock and 1/2 cup of water; cook, stirring, until liquid is absorbed. Add remaining stock and water; cook, covered, stirring occasionally, for about 1 hour or until liquid is absorbed and rice is tender.
  4. Sprinkle beans and peas over rice. Cook, covered, for about 10 minutes or until beans are tender.
  5. Cover paella and stand for 5 minutes. Sprinkle paella with parsley; serve with lemon wedges.


  • Choose barley (1 2/3 cup) as an alternative grain to rice, at step 3 combine tomato, stock and place in baking dish in 180ºC oven for 45-60 minutes until liquid absorbed. Step 4. In the last 5 minutes top beans and peas over barley and return to oven. Continue to Step 5.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large deep non-stick frying pan with lid
  • Pastry brush

Nutrition Information

546g Quantity per serving Quantity per 100g
Energy 1336kJ 245kJ
Protein 10.3g 1.9g
Fat, total 3.7g 0.7g
— Saturated 0.6g 0.1g
Carbohydrate 55.0g 10.1g
— Sugars 8.3g 1.5g
Fibre 8.8g 1.6g
Sodium 239mg 44mg