Winter paella recipe

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serves: 4
Skill: medium
Prep: 10 min
Cooking: 35 min
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  • Not just for sunshine days, this Spanish winter paella is easy to make. Serving 4 people and ready in just 45 mins, this speedy paella combines a handful of veggies together, including carrots, celery and yellow pepper, to make a Spanish classic with a veggie twist.


    • 2tbsp sunflower oil
    • 2 onions, sliced
    • 2 sticky celery, chopped
    • 2 carrots, chopped
    • 1 red and yellow pepper, sliced
    • 2tbsp sweet smoked paprika
    • 1tbsp tomato paste
    • 4 garlic cloves, chopped
    • small bunch of thyme
    • 1 red chilli, chopped
    • 500g paella rice
    • 250ml white wine
    • 1litre vegetable stock
    • 200g curly kale, stalks removed and shredded
    • 200g frozen peas
    • ½x400g jar mild Peppadew peppers, sliced
    • 1 lemon, cut into wedges


    • Heat the oil in a paella pan or large deep pan and fry the onions, celery and carrots for 5 mins until lightly browned. Add the peppers and season, then cook for another 5 mins until softened.

    • Add the paprika and tomato paste and stir for 1 min until fragrant, then add the garlic, thyme and chilli.

    • Add the rice, stir for 1 min, then pour in the white wine. Bring to the boil and cook for 3 mins, then pour in the stock. Bring back to the boil, then gently simmer for 20 mins, stirring occasionally, until the rice is almost tender and there’s very little liquid left.

    • Blanch the kale in boiling water for 2 mins, then add to the pan with the frozen peas and cook for 5 mins. Season with salt and pepper, sprinkle with the Peppadew peppers and serve with lemon wedges.

    Top tip for making Winter paella

    If you want to turn this dish into a meat feast add cooked chicken or lamb to the mix right at the last step and reheat

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