Cookery Courses

View our range of short and long Bath-based vegetarian and vegan cookery courses running throughout the year.

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian and vegan cooking courses in our online shop.

Buy a gift voucher today


Paella Verde

Paella Verde

Dietary: Vegan, Gluten Free

Serves: Enough for 4-6 as a meal or many more as tapas


  • 1 large onions, finely chopped
  • 2 garlic cloves, crushed 
  • 1 green pepper, chopped 
  • 250g tomatoes, de-cored, deseeded and chopped 
  • 300g fennel, sliced 
  • 100g green beans, halved 
  • 100g asparagus tips, 
  • 100g artichoke hearts, quartered 
  • 100g  double podded broadbeans 
  • 600ml Paella rice 
  • 800ml boiling water with 1 tbsp vegetable bouillon powder, or use home-made stock 
  • 300 ml dry Sherry 
  • 1 tsp paprika 
  • A pinch of saffron, soaked in a little boiling water 
  • 1 tbsp fresh thyme leaves 
  • 2 bay leaves 
  • Salt and pepper 
  • Chopped fresh flat-leaf parsley to serve 
  • Lemon wedges to serve  


  1. In the widest frying pan you have, fry the onion in the olive oil until it is soft, and then add the garlic, pepper, tomatoes and fennel. 
  2. Add the saffron (in its water), paprika, thyme and bay leaves and gently simmer until it cooks down to a sauce consistency. 
  3. Add the rice and fry gently for 5 minutes to absorb the flavours. 
  4. Add about half of the sherry and cook until this has been absorbed, then add the stock and the rest of the sherry, keeping a little back in case the Paella is too dry later, and leave to simmer on a low heat until the rice has soaked up the liquid and is soft (you need to taste it) 
  5. When the rice is almost cooked, stir in the green beans, asparagus and artichokes and peas and more stock if needed, stir once and leave to cook for about 5 minutes until the rice is tender and the vegetables are cooked (but not soggy!). 
  6. Paella should brown a little on the bottom and for the rice to form a crust. For paella aficionados this is the best part! 
  7. Season to taste and serve straight from the frying pan with freshly chopped flat-leaf parsley and lemon wedges  


  • Paella is traditionally made in a very wide Paella pan (like a wide frying pan with handles) and cooked over coals so the entire pan is heated at the same time. Presuming you don’t have a wide gas hob you will need to move the pan around often to distribute the heat. 
  • Unlike risotto, you don’t want the rice to be creamy so stir as little as you can.  
  • Vary the vegetables to suit the season and your tastes!