Vegetarian Paella

This recipe features in these meal plans: Veggie Sunshine.

A Spanish-style paella with red pepper, mushrooms and peas.


  • 1 medium red pepper, cut into thin strips
  • 2 closed cup mushrooms, thinly sliced
  • 40g of long grain rice
  • 3 tbsp frozen peas
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • 300ml vegetable stock
  • 1/2 tsp lemon juice
  • 1 garlic clove, finely chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £1.39
  • Store cupboard: Typical
  • Calories per serving: 268
  • 5-a-day per serving: 3.2
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Vegetarian Paella photo

1070 cooks think so


  1. Heat 1/2 tbsp oil in a frying pan and cook the pepper for 5-6 minutes or until tender. Remove and set aside.
  2. Add the remaining oil to the pan, if necessary, and cook the mushrooms and garlic for 2-3 minutes.
  3. Mix in the rice, paprika and the stock. Simmer for 15 minutes, topping up with extra stock if necessary.
  4. Add the cooked peppers, peas and lemon juice to the rice and cook for 5 minutes, or until the rice is cooked and the stock has been absorbed. Season to taste with salt and pepper. Serve immediately.

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