Mixed vegetable paella from Plenty (page 80) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • annie_6swuo4 on April 12, 2026

    I made this for 12 people, have done it before for 2/4 but had an Easter family gathering and as there a few vegan/vegetarian members I decided on this. I added chickpeas for some protein and it went down great with everyone. I did roast some chicken separately along with some chorizo and prawns. Served it with a simple salad. Would make this again for a crowd.

  • Stephenn31 on August 26, 2025

    This was OK. I can see it being a good way to use up random veg. The rice did take more liquid and more time to cook, even to the point of having the rice al dente and not just crunchy uncooked. But a great way to have a lot of olive oil and veg.

  • lholtzman on July 01, 2025

    I really love this recipe, but it’s way too spicy. In the future I would reduce the cayenne to 1/8 or use a milder chili pepper. My frozen favas were shelled so I skipped the step of pouring boiling water over them.

  • slouj on May 18, 2025

    Followed advice on here and oven baked. 20mins at 180 once stock was added and simmering. Texture was perfect! Fantastic flavours with a pleasing warmth from the cayenne. A really nice recipe.

  • valderaa on May 12, 2025

    I rarely repeat recipes but this is a favorite, made many times. So good.

  • MollyB on July 01, 2024

    Very tasty recipe. I loved the fennel, peppers, and artichokes in it. I do agree, however that the liquid/rice ratio and cook time is off. I thought it was just being at 5000 ft altitude, but it sounds like others have had a similar issue. I strongly recommend using the Aneto brand paella valenciana base in place of the broth, using the rice/liquid ratio from the Aneto box. I did that, cooked it longer than the recipe said, and otherwise kept ingredients the same, and we loved it. Sliced cooked chorizo is a nice addition, added at the same time as the tomatoes.

  • tsp on September 24, 2023

    It was a nice dish but next time I’d cook the tomatoes in advance because they were not cooked at all and I’d put it all in the oven as suggested in the comments. I’ve used the Spanish paella rice and frozen beans that I boiled until cooked. I liked it more in the evening, reheated and a bit crunchy.

  • Evginneken on September 17, 2021

    Recipe directions worked for me in terms of cooking times and rice consistency (but no crust, as noted in other reviews). Paella rice worked much better than risotto rice. I substituted cayenne pepper for spicy smoked paprika powder.

  • julesamomof2 on September 19, 2020

    I made this for my vegan friend and we loved it. Little heavy on the cayenne so I would cut back on that next time but other than that, I would call this just about perfect.

  • clkandel on August 24, 2020

    I'm very surprised at the high rating and positive comments. I didn't think this recipe worked for multiple reasons. The rice is not cooked in the time specified, nor were the tomatoes warm (even though they started at room temperature) after the 10 minutes. Overall, it lacks depth of flavor and it didn't develop the nice crust that paellas have.

  • stephcoelho on June 21, 2020

    The long ingredient list was intimidating and there's a lot of prep involved (slicing, dicing, etc.) but it's well worth it. Super tasty. I've made this multiple times and each time I need to cook the rice longer than directed.

  • NoaBC on May 22, 2020

    Very good but could do with less oil and cayenne. Takes a lot longer than 10 minutes at the end too - factor in an extra 20.

  • MilduraSO on May 16, 2020

    This is the dish I come back to the most often in this book. It has featured regularly in our menu plan for several years. I used to think there was no such thing as vegetarian paella but this converted me. Bonus points for introducing me to fennel which was a revelation (though I did have to go to youtube to figure out how to prepare it!).

  • ruth115 on March 07, 2020

    Delicious. mine needed a little longer cooking and slightly more liquid.

  • imaluckyducky on January 10, 2020

    Excellent flavor and one of my go-to dishes for helping people come over to the dark side of vegetables. I tend to add more artichokes and olives. Will make again.

  • FJT on August 30, 2019

    Very nice, although next time I must remember to get the sweet smoked paprika out of the cupboard , not the hot one - with the cayenne that was really too much heat for paella! I used sosayi's suggestion of cooking it in the oven; 180 C for 20 minutes was perfect.

  • luluf on October 17, 2017

    I read Sosayi's note and decided to try this. We were staying at a beach house that had a double sized old electric frypan which turned out to be the perfect way to cook this. It was delicious and my vegetarian adult kids loved it. I used frozen edamame beans and jarred artichoke hearts and put the lemons in with the other ingredients at the end with the frying pan lid on.

  • sosayi on October 06, 2017

    Can't believe I haven't reviewed this! It's my go-to Paella recipe. Balance of spices and flavors is just perfect. I do routinely make adjustments, though. I use a jar of canned whole tomatoes (not fresh) and frozen edamame (not broad beans). I also regularly add chicken (sauteed and mixed in) and/or shrimp (nestled on top), as well as lemon wedges wedges (also nestled on top, they get molten and fabulous by the end). And, the biggest change, as I feel the rest are minor, is that rather than cooking it stove-top for the whole time, I finish it in a 350-400 degree oven once the liquid is added. Cooks in the same amount of time, but it seems to cook more evenly this way.

  • JLDuck on October 05, 2017

    Fabulous recipe. I cooked the rice a little longer and it worked.

  • VineTomato on June 10, 2017

    Amazing dinner party dish if you have vegan or vegetarian guests. Have made this several times and it is always very well received. Make sure to shell the broad beans, that makes a big difference.

  • stephengk on May 28, 2017

    Perfect on its own but also makes excellent starch/veg side for meats/fish.

  • anya_sf on April 12, 2017

    This was disappointing. I used calasparra rice, which called for 4 parts water to 1 part rice on the package. First I tried the method in this recipe (2 parts water), but had to add a lot more before the rice was tender and it took an extra 15-20 minutes to cook. Pouring boiling water over the fava beans did not work either - had to actually boil them. Flavor was OK in the end, but we ended up adding some chorizo on top.

  • lajaxon on May 10, 2016

    This recipe has been a success multiple times for dinner guests who aren't vegetarian...very flavorful and easy to make!

  • caitmcg on October 31, 2015

    This is a pretty great dish that has been a crowd pleaser. I've made a few ingredient switches due to availability or preference: Frozen artichoke hearts in place of jarred, roasted piquillo peppers in place of red peppers, frozen edamame in place of broad beans. I've made it with Italian rices (arborio or carnaroli) in place of Spanish, and that's worked fine.

  • adelina on August 30, 2015

    I really liked it but the kids were not really into it. My husband wished there was meat in the paella. So I'm not sure if I'll stick with vegetarian for the next time.

  • Melanie on September 27, 2013

    Very tasty, make this one again.

  • bloodking on September 07, 2013

    I love to serve this for dinner parties. I like to "oven-dry" the tomatoes according to the recipe on p.222 for this recipe too.

  • annapanna on February 17, 2013

    We really liked this. I didn't have paella rice so I put Carnaroli instead, which is the one I usually use for risotto. I thought 20 min was enough, it probably really depends on what type of rice you use. Also, as broad beans are out of season I used dry ones I had bought in Italy. They are very practical because the shell is already removed before drying them, they are called "Fave spezzate". I soaked them overnight and cooked them for 15 min before adding them to the paella. Finally, I couldn't find smoked paprika at our shop, so I put a little dried chipotle,. I'll try to get hold of some real Spanish paprika for next time, as I think we will make this again.

  • Delys77 on January 27, 2012

    The overall flavour of this dish is very nice with a bit of heat and a nice smokiness, and the addition of the sherry gives it a slight sweetness that works very well. It is very healthful and works very well as a vegetarian main. There are a few tweaks required however. Firstly the rice took closer to 30 minutes, which might have been due to the early addition of salt, either way maybe salt the dish at the end and give it a bit more time. Also the olives didn't really work, so maybe rinse them first to remove some salt or perhaps leave them out.

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Reviews about this recipe

  • Salt Sugar and I

    This dish would be great to do that with at the end of the week before the next grocery shop or have it as a store cupboard staple because there was a fair bit of frozen or jarred vegetables in it.

    Full review
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