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Vegetable 'Paella'


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a casserole (or heavy-bottomed pan that can go into the oven) and gently sauté the garlic, onion, carrot, celery and capsicum until softish.
  • Add the rice and toss until well coated.
  • Then add about 1 litre stock with the chilli paste, saffron and seasonings. Mix well, cover and cook in the oven for about 30-40 mins until the rice is tender, adding the green beans after 20 mins.
  • When almost ready, add the peas, kidney beans and parsley. Stir well, cover and cook for about another 5 mins.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 small red capsicum, cored, seeded & diced
  • 1½ cups Arborio (short grain) rice
  • 1¼ litres vegetable stock
  • 1 heaped tspn chilli paste
  • 1-2 good pinches saffron threads
  • sea salt & freshly ground pepper
  • 10 green beans, topped, tailed & halved crossways
  • 1 cup frozen peas, thawed
  • 1 can red kidney beans, drained & rinsed
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm