This tasty vegetarian paella is super easy to make. Packed with veg, olives, spice and rice; this is a wonderfully moorish little dish that you can whip together in 30 minutes. Comforting, flavoursome and colourful. 

30 Minutes. Vegetarian. Gluten Free. Sugar Free. Dairy Free.

Serves 2.

1 brown onion
1 red capsicum
200g green beans
1 tomato (medium)
12 kalamata olives
1.5 cup medium grain rice
1 natural vegetable stock cube (large)
1 lemon
2 sprigs of parsley
2 cloves of garlic
1/2 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1/2 tablespoon turmeric 

Prepare stock & vegetables
Fill kettle and bring to the boil. Once boiled dissolve stock cube provided in the jug containing 3 cups of the boiled water. Finely chop garlic, peel and finely dice onion. Top and tail beans. Deseed the capsicum and cut into 0.5cm strips. Cut each of the tomatoes into 8 wedges.

Cook paella
Heat 1 tablespoon of oil in a large sized non-stick pan over a medium heat. Add onion, garlic and spices. Stir and cook for 2 minutes. Add rice, capsicum and stock. Stir and season to taste. Bring to the boil and then reduce to a low heat, cover with a lid and cook for 10 minutes. Next, add beans, olives and tomatoes but do not stir. Cook for another 8 -10 minutes with the lid on until the rice has absorbed all liquid. 

To serve
Place on plates and sprinkle with roughly chopped parsley and a squeeze of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

November 03, 2015 by Timothy Ryder
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