Vegetarian Paella

blue star


  • 500g paella rice
  • 1 x spanish onion diced
  • 1 x each red and yellow pepper sliced
  • 100g French beans topped and tailed
  • 200g chestnut mushrooms cut into quarters
  • 100g fresh or frozen peas
  • 100g fresh or frozen sweetcorn
  • 1 pinch saffron (finely chopped or crushed in mortar)
  • 2 litres hot vegetable stock (with crushed saffron added)
  • 2 x cloves garlic, finely chopped
  • Vegetable oil for frying


  • 1 x large frying pan or small paella pan
  • 1 x wooden spoon
  • 1 x small sharp knife
  • 1 x measuring jug
  • 1 x kettle


  1. Prepare all the vegetables. Keep on plates ready to use
  2. Put paella pan or large frying pan on medium heat and add a tablespoonful of oil.
  3. Add onions and cook and stir for 5 or so minutes until the onions start going soft.
  4. Then add in the mushrooms and more oil if necessary and then add the sliced peppers
  5. Cook for a further 5 minutes stirring constantly and then add the paella rice.
  6. Make sure all the rice is covered in the liquid in the pan and then add enough hot stock to just cover rice and vegetables.
  7. Turn heat down to low and add the saffron flavoured stock before the dish goes dry.
  8. Stir the rice from the outside to the middle moving around the outside of the pan.
  9. After 25 minutes add the peas and the sweetcorn.
  10. Keep cooking and stirring and adding stock until rice is soft usually about 40 minutes.


Uncovered Cookery
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