Fast And Easy Food Doesn’t Mean Scrimping On Flavour And These One Pot Wonders Will Show You How!

Serves 4
rainbow paella


  • 1 tbsp olive oil
  • 2 medium red onions, peeled and finely sliced
  • 4 cloves garlic, peeled and finely sliced
  • 125g (1 cup) French beans, trimmed and cut into lengths
  • 1 small red pepper, deseeded and sliced
  • 1 small yellow pepper, deseeded and sliced
  • 150g (1 cup) frozen peas
  • 1 tbsp sundried tomato paste
  • 1 tsp smoked paprika
  • 2 bay leaves
  • ½ tsp chilli flakes (optional)
  • 250g (1¼ cups) paella rice
  •  500ml (2 generous cups) hot vegetable stock
  • Sea salt and black pepper, to taste
  • 175g (1 cup) cherry tomatoes, halved
  • 175g (1 cup) olives, pitted
  • 3 tbsp fresh parsley, chopped
  • 8 lemon wedges, to serve


  1. Heat the oil in a large, wide pan and add the onions and garlic. Sauté until beginning to soften before adding the rest of the vegetables. Stir fry for a couple of minutes.
  2. Add the tomato paste, paprika, bay leaves and rice (and chilli, if using) to the vegetables in the pan, and stir to ensure the rice has a light coating of oil.
  3. Pour in the hot stock, and add the tomatoes, olives and some seasoning. Mix everything together well once and leave to cook, not stirring, for 12 minutes, over a medium heat.
  4.  After this time, taste the rice to check that it’s cooked (it should still have a slight firmness) and stir through the parsley.
  5. Serve straight from the pan, garnished with lots of lemon wedges and a green salad.

Per serving (316g) Calories: 382, Carbohydrates: 61g, Sugars: 8.5g, Salt: 2.8g, Fat: 9.2g Saturates: 1.5g, Protein: 10g

Taken from November 2018 (Issue 44) Vegan Life Magazine

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