by Zars Kitchen Admin

Paella Day today!! Don’t call the paella police on me as this one is far from traditional… 

I used paella rice in this gorgeous vegetarian dish, then added pantry staples.. lots of heat and spice, super comforting and packed with veg. You could add a dollop of yogurt on top too to cool it down as it’s got a kick!  

Perfect for #MeatFreeMonday and on the table in under an hour!


Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Onion, roughly chopped
  • 3 Celery stalks, roughly chopped
  • 8 Garlic cloves
  • 1 Red Chilli
  • Extra virgin olive oil
  • 200g Swiss chard
  • 400g tin Kidney beans cooked
  • 2 Tins Peeled tomatoes
  • 300g Broccoli, cut into small florets
  • 3 tsp Smoked paprika
  • 2 tsp Cumin, ground
  • 2 tbsp Tomato paste
  • 2 tbsp Chilli Sauce
  • 1 tsp Sea salt flakes
  • 1 tbsp Sugar
  • 2 tsp Freshly ground black pepper
  • 1 litre Vegetable stock
  • 500g Paella rice
  • GARNISH: Lemon wedges and chopped parsley


  1. In a food processor blitz the onions, garlic, celery, chilli and tinned tomatoes
  2. In a large saucepan with with a little oil on medium heat, sauté the Swiss chard for 2-3 minutes until tender, add the kidney beans and sauté a couple more minutes
  3. Add the blitzed tomato mixture
  4. Add the smoked paprika, cumin, tomato paste, hot chilli sauce, salt and sugar, mix and cook out well for about 10 mins
  5. Add the paella rice, stir coating the rice well with the sauce
  6. Add the stock gradually, each time you add a little, wait until all the liquid has absorbed before you add more
  7. After about 15 mins, add the broccoli florets
  8. You may need to add a little less or a little more stock depending on the brand of rice you choose, it should take about 30 minutes to cook
  9. Squeeze a little lemon juice on top, sprinkle with some chopped parsley and serve with more lemon wedges
  10. Enjoy!
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