This turmeric‑bright paella builds flavour from the ground up, starting with a base of slow‑sautéed onion, garlic, and red capsicum, which provide natural sweetness and antioxidant‑rich phytonutrients. Portobello mushrooms bring a savoury, meaty depth while contributing B‑vitamins and immune‑supporting compounds.

The turmeric‑infused vegetable stock colours the rice a warm golden hue while delivering curcumin, known for its anti‑inflammatory and antioxidant properties. Pairing turmeric with black pepper enhances curcumin absorption, making this dish not just beautiful but functionally nourishing.

Using cooked brown rice keeps the paella hearty and fibre‑rich, supporting steady energy and digestive health. Tomatoes provide lycopene, a potent antioxidant, while smoked and sweet paprika add classic Spanish warmth and smoky depth without added oils.

Fresh thyme layers in herbal aromatics and antimicrobial benefits, while the final addition of peas and corn adds natural sweetness, plant protein, and extra fibre. A sprinkle of nutritional yeast enriches the dish with B‑vitamins and a subtle cheesy savouriness, rounding everything out.

The result is a colourful, comforting paella that celebrates whole‑food ingredients, supports gut health, reduces inflammation, and delivers a satisfying, flavour‑forward meal perfect for weeknights or sharing with friends.

Spanish Paella

Catherine Barclay

A golden turmeric‑tinted paella loaded with smoky paprika, sweet peppers, tomatoes, and tender vegetables, cooked to a flavourful, rustic finish

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Course Main Course

Cuisine spanish

Servings 5 servings

Ingredients

  

1x2x3x

• 4 cups vegetable stock (broth)
• 1 tsp turmeric powder
• 1 med brown onion diced
• 1 red capsicum (bell pepper) cut into strips
• 2 med portobello mushrooms slice into strips
• 5 cloves garlic minced
• 1 large tomato diced
• 1½ cups cooked brown rice
• 1 tsp smoked paprika
• ½ tsp paprika
• 2 sprigs fresh thyme
• ¾ cup frozen peas and corn thawed
• 2 tbsp nutritional yeast
• ½ tsp black pepper to release the benefits of turmeric

Instructions

 

• Take a small amount of the stock to a dutch oven or medium pan and saute until the onion and capsicum soften. Add the garlic and mushroom, saute for a further minute.
• Add the tomatoes, smoked paprika, turmeric, paprika, Saute for 2 mins.
• Add the rice, peas/corn mix and the stock. Mix through then leave to heat through on medium heat, stir occasionally for five minutes.
• Finally add in the fresh thyme and nutritional yeast and slowly mix through.
• Remove from heat, cover with foil and let sit for around 6 minutes before serving.

Keyword brown rice, Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood

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