RECIPES BY Rhiannon Lambert

Veggie Paella

  • 35 minutes
  • 4-5
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A Simple Way To Eat Plant-Based

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Essential Ingredients

2 Knorr Zero Salt Vegetable Stock Cubes
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, chopped
300g paella rice
2 tsp smoked paprika
1 tsp dried thyme
2 large tomatoes, finely chopped
150g green beans, trimmed & chopped
1 x 400g tin butter beans
Optional extras: parsley & lemon wedges, to serve


  1. Heat the oil over a medium heat in a large frying pan/paella pan. Add the onion and red pepper and sweat for 6-8 minutes, or until soft.
  2. Stir the paella rice, smoked paprika and dried thyme into the pan, then cook for a further minute. Dissolve the 2 Knorr zero salt stock cubes in 900ml of just-boiled water and pour into the pan along with the tomatoes. Stir well to combine, bring to a gentle simmer, then cook for 10 minutes.
  3. Stir the green beans and butter beans through the rice. Cover with a lid (if using a paella pan, cover with foil), then cook for a further 10-15 minutes, or until the rice is tender. Scatter over the parsley and wedges of lemon (if using) and serve immediately.