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Veggie Paella

Feed a crowd with a pot of this delicious paella. Can also be supplemented with a couple of chorizo sausages or prawns for omnivores
Difficulty Level: Easy
Serves: 6


Olive oil, for frying
1 red capsicum, sliced
1 green capsicum, sliced
1 zucchini, sliced
2 carrots, sliced
1 cup of frozen peas
6 cloves of garlic, diced
1 brown onion, diced
2½ cups of Arborio rice
1 400g can of diced tomatoes
3 cups of vegetable stock
1 400g can of chickpeas
1 tablespoon of paprika
1 teaspoon of cumin
½ teaspoon of saffron threads, crumbled
½ cup of fresh parsley, chopped
1 lemon


  1. Coat a large saucepan with olive oil and fry onion and garlic on high for 5mins. Add tomatoes, paprika and cumin and continue to cook for 2mins
  2. Stir in rice, cooking for a further 1min, then add in vegetable stock, chickpeas and saffron, stirring thoroughly
  3. Turn stove down to low and continue to cook, stirring occasionally, until liquid is evaporated (approx. 15-20mins)
  4. Meanwhile, cook carrot, capsicum and zucchini in a frypan for 15mins, or until browned, adding in peas in last 5mins
  5. Mix veggies into the rice mixture and add in parsley and juice of half a lemon
  6. Serve hot with a side of lemon wedges