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A simple but delicious vegetable paella recipe for you try when cooking for friends or family.

1 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 tumeric
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


Heat a large deep non-stick frying pan, brushed with olive oil over high heat; cook onion and capsicum, stirring, until onion softens.
Add paprika, tumeric and mushrooms; cook, stirring, until mushrooms are tender. Add rice; stir to coat rice in vegetable mixture.
Add tomato and 1 cup of the combined stock and water; cook, stirring, until liquid is absorbed. Add remaining combined stock and water; cook, covered, stirring occasionally, about 1 hour or until liquid is absorbed and rice is tender.
Sprinkle beans and peas over rice. Cook, covered, about 10 minutes or until beans are tender.
Cover paella; stand 5 minutes. Sprinkle paella with parsley; serve with lemon wedges.


*Adapted and reproduced by Cancer Council Queensland with permission.

About the author
Cancer Council Queensland2

Cancer Council Queensland

We were established in 1961 as the Queensland Cancer Fund, in response to an increasing need for cancer-related services across the state. This year, we are celebrating 54 years of supporting Queenslanders affected by cancer.