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Veetee Recipe

VeeTee Mega Vegetable Paella

Medium4 Servings
Fancy cooking something from scratch, try this beautiful Vegetable Paella using our premium Basmati rice.

What you need to get


  • 200g VeeTee Mega Basmati Rice, washed and drained

  • 2 tbsp Olive Oil

  • 1 Onion, finely chopped

  • 5 cloves of Garlic, finely chopped

  • 1 tsp Chilli powder

  • 2 tsp Paprika

  • 3 tsp Tomato puree

  • 100g Mixed sliced Mushrooms (such as Oyster, Shitake, Enoki, Chesnut)

  • 400ml Vegetable stock

  • 1 handful Chopped Coriander leaves

  • 1 pinch Tumeric

  • To Taste: Salt

What you need to do


  1. Heat the oil in a heavy bottomed pan and fry the onions and garlic until golden. .

  2. Add the chilli powder, paprika and turmeric and stir for a few seconds. Stir in the tomato puree.

  3. Mix in the mushrooms, reserving a few for the garnish. Now tip in the rice.

  4. Pour in the stock and half the coriander, stir and bring to the boil. Reduce heat, cover with a tight lid and simmer for 12 minutes until done.

  5. Heat a teaspoon of olive oil in a small frying pan and sauté the reserved mushrooms.

  6. Serve the paella with the sautéed mushrooms and a sprinkle of the remaining coriander.



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VeeTee Mega Vegetable Paella

VeeTee Mega Vegetable Paella Fancy cooking something from scratch, try this beautiful Vegetable Paella using our premium Basmati rice.

What you need to get


  • 200g VeeTee Mega Basmati Rice, washed and drained

  • 2 tbsp Olive Oil

  • 1 Onion, finely chopped

  • 5 cloves of Garlic, finely chopped

  • 1 tsp Chilli powder

  • 2 tsp Paprika

  • 3 tsp Tomato puree

  • 100g Mixed sliced Mushrooms (such as Oyster, Shitake, Enoki, Chesnut)

  • 400ml Vegetable stock

  • 1 handful Chopped Coriander leaves

  • 1 pinch Tumeric

  • To Taste: Salt

What you need to do


  1. Heat the oil in a heavy bottomed pan and fry the onions and garlic until golden. .

  2. Add the chilli powder, paprika and turmeric and stir for a few seconds. Stir in the tomato puree.

  3. Mix in the mushrooms, reserving a few for the garnish. Now tip in the rice.

  4. Pour in the stock and half the coriander, stir and bring to the boil. Reduce heat, cover with a tight lid and simmer for 12 minutes until done.

  5. Heat a teaspoon of olive oil in a small frying pan and sauté the reserved mushrooms.

  6. Serve the paella with the sautéed mushrooms and a sprinkle of the remaining coriander.