Winter paella recipe

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10 min


35 min

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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