Vegetable paella recipe

Vegetable paella recipe
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 435.5
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 426.7 mg
  • Total Carbs: 87.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.1 g

View full nutritional breakdown of Vegetable paella recipe calories by ingredient


Vegetable paella recipe (from Tesco website) Vegetable paella recipe (from Tesco website)
Number of Servings: 4


    1 tbsp Canola Oil
    1 medium (2-1/2" dia) Onions, raw
    1 clove Garlic
    2 tsp Paprika
    1 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH)
    900 mL Water, tap
    400 grams Crushed Tomatoes
    150 grams Green Beans (snap)
    74 gram(s) bell pepper, red, sweet, raw
    210 grams Chickpeas (garbanzo beans)
    1 tbsp Parsley
    1 serving crushed red pepper (by LILYBELLE12)
    1 serving Lemon, fresh squeezed, juice of one whole lemon
    300 grams Rice, white, long-grain, regular, raw, enriched


Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
Serve with some extra lemon wedges on the side to squeeze over, if you like.

Serving Size: 4