Smoky vegetable paella

A Spanish favourite gets a delicious vegetarian twist with this smoky vegetable paella recipe. Serve for a comforting family meal and make it easy to get your 5+ a day!

By Jennene Plummer
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/4 litre vegetable stock
  • 1/4 teaspoon saffron threads
  • 4 ripe tomatoes
  • 1/4 cup olive oil
  • 1 red capsicum, seeded, cut into wedges
  • 1 yellow capsicum, seeded, cut into wedges
  • 1 red onion, cut into wedges
  • 4 garlic cloves, crushed
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cup medium grain rice
  • 1/2 cup white wine
  • 425 gram canned black beans, rinsed, drained
  • 200 gram green beans, trimmed, halved
  • chopped parsley, lemon wedges to serve


  • 1
    In a large saucepan, heat combined stock and saffron on low. Simmer for 10 minutes to infuse.
  • 2
    Score a cross into the base of each tomato. Plunge into a saucepan of just-boiled water for 1-2 minutes until skins loosen. Refresh in cold water. Peel away skin. Quarter, scrape out seeds and chop.
  • 3
    In a large saucepan, heat oil on high. Sauté capsicum, onion and garlic for 4-5 minutes until tender. Stir in paprika and cayenne. Cook for 1 minute, stirring, until fragrant.
  • 4
    Add tomatoes and increase heat to high. Cook for 2-3 minutes until liquid has evaporated.
  • 5
    Pour rice into frying pan. Cook, stirring, for 2 minutes until well coated. Mix in wine and cook for 1 minute until liquid has evaporated.
  • 6
    Pour in warm stock and bring to the boil. Reduce heat to medium and simmer for 15-20 minutes until rice is tender. Stir black beans and green beans through for the final 5 minutes.
  • 7
    Serve sprinkled with parsley and accompanied with lemon wedges for squeezing.


For more crunch, add some toasted nuts of choice.