Vegetarian Paella Recipes

26 Sep


Having seen these gorgeous green peppers on our walk with the dog I decided to cook one of my favourite recipes using them. It tastes really fantastic and you can use just about any veg you have hanging around. I always make a lot because there are loads of great things to do with the leftovers. As you will see below! 

Vegetable Paella Recipe 

Serves 2 with leftovers or 4 without 

Vegetarian or Vegan without the cheese 

  • 1/2 onion chopped
  • 1 leek sliced
  • 2 cloves garlic chopped
  • 1 or 2 small green peppers sliced
  • 1/2 big red pepper sliced
  • 6 mushrooms sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste
  • 4 handfuls of shortgrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/2 tsp dried chilli flakes(optional)
  • 1tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely
  • salt & black pepper
  • a good splash of spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • some grated Manchego cheese to sprinkle
  • some lemon wedges to serve & squeeze over

You will need a large frying pan with a lid 

  1. Fry the onion & leek in hot oil until translucent the add the garlic and saute for 2 mins.
  2. Add in the vegetables stiring & cooking for 2 or 3 mins.
  3. Add the rice & stir to coat in the oil, then add the herbs & spices, stir again.
  4. Add in the splash of sherry/wine & the tomato paste, stir to incorporate.
  5. Add the veg stock, stir again, turn the heat down, put the lid on and cook for 20 – 25 mins (stirring occasionally)until all the liquid has gone & the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good!
  6. Serve sprinkled with grated Manchego cheese (parmesan is a good substitute) & wedges of lemon.

A good spanish white wine would be lovely with this dish. Try to find an Albarino (grape) from Rias Baixes (The Basque Region). They are always a good choice for a spanish white I haven’t found a bad one yet and I’ve tried a few! 

Albarino is also recommended to drink with all seafood dishes & slightly spiced food as well as on it’s own of course! 


Paella is Served

 As promised here is a fabulous recipe to  use up left over paella. This is a great lunch dish I think I actually prefer it to the straight paella, something to do with the crispiness of the cakes.. yum. 

Crispy Paella Cakes

Vegetable Paella Cakes with Pesto Mayonnaise  

Serves 2 vegetarian 

  • leftover paella
  • manchego cheese grated
  • 1tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tsp basil pesto
  • 2 handfuls rocket dressed with olive oil
  • lemon wedges
  1. Grate a little Manchego cheese into the leftover paella and mix it in.
  2. Flour your hands a make 4 little cakes a bit smaller than the size of your palm by first rolling them into a balls then flattening them out a bit.
  3. Refrigerate for 1/2 hr if you have the time.
  4. Preheat the oven to 200 degrees.
  5. Place the cakes on a preheated baking sheet lined with baking paper.
  6. Brush the cakes with a little olive oil
  7. Cook for 20 – 25 mins until slightly crispy
  8. Meanwhile make the pesto mayo by mixing the mayo with the pesto.
  9. Serve with the dressed rocket & lemon wedges

 You can also use leftover paella to stuff peppers. Just slice the tops off the peppers, take out the seeds & membrane, pile the paella into the peppers, top with grated cheese & cook in a 2oo degree oven for about 30 – 35 mins.


2 Responses to “Vegetarian Paella Recipes”

  1. Tammy McLeod September 26, 2010 at 4:58 pm #

    That looks delicious. I have so many of those green chilis that I’m looking for ways to use them up and your recipe is helpful. I’m also roasting a bunch to freeze for later use.

  2. bakingdevils June 14, 2011 at 2:20 pm #

    This looks delicious…brilliant use of the left over paella.


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