Vegetable Paella (cooked on BBQ)


  • 2tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 garlic cloves, peeled and sliced
  • 300g paella rice
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 1-2 tsp turmeric
  • ½-1 tsp paprika
  • ½ -1 tsp chilli flakes
  • 1 x 400g tin chopped tomatoes
  • 900ml hot vegetable stock
  • 100ml white wine
  • 100g peas
  • 100g beans, trimmed
  • juice of 1 lemon, plus extra wedges, to serve
  • salt and freshly ground black pepper
  • crusty bread, to serve


  1. Preheat the barbeque until hot. Place the paella pan on the barbeque and heat the oil. Add the onion and garlic and cook stirring frequently for 3-5 minutes or until the onion has softened. Stir in the rice, peppers, turmeric, paprika and chilli flakes and cook for a further 2-3 minutes. Add the tomatoes, stock and wine, bring to the boil, reduce the heat and simmer for 15 minutes or until reduced.

  2. Add the peas and beans and cook for a further 5 minutes. Stir through the lemon juice and season. Serve with lemon wedges and crusty bread.

Perfect with Campo Viejo Rioja

Campo Viejo Rioja