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Nutrition Facts
Serving Size 1 (304g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 405
Calories from Fat 69		(17%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 554mg		15%
Total Carbohydrate 75.4g		25%
	Dietary Fiber 6.0g	23%
	Sugars 8.5g
Protein 9.1g		18%
detailed view... how is this calculated?

Vegetable Paella

Recipe #370856 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
May 8, 2009

A version of the traditional Spanish dish for those that can't or don't want to eat the meat and fish that is usually on the ingredients list.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
2 medium onions, sliced
4 garlic cloves, chopped
1 green sweet pepper, cored and diced
1 sweet red pepper, cored and diced
1 cup peas, frozen are fine
2 tomatoes, chopped
1 teaspoon paprika
1 pinch saffron thread (not absolutely necessary but nice)
28 fluid ounces vegetable stock
ground black pepper
10 ounces long grain rice
1/2 cup fresh parsley, chopped (optional)

Directions

1
Dissolve the saffron in the vegetable stock.
2
Prepare all the ingredients and have them lined up in front of you in the order listed above.
3
Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
4
Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
5
Make a well in the center, put the tomatoes in the well and the paprika on top.
6
Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
7
Season with pepper and stir.
8
Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
9
Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
10
Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
11
Also nice cold eaten as leftovers.

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Featured Reviews for This Recipe

From: J-Lynn

On Sep 11, 2009

Very good; I served this alone for a vegetarian meal. It does make a lot, but served alone I think it wouldn't feed more than 5. It does take a long time to prep. Then when I added the rice, it took more like 35 minutes instead of 20. However, 28 oz of broth was just the right amount for 10 oz rice. I didn't use saffron and needed more flavor so I added Italian seasoning, and salt. Will be adding this to my list of vegetarian meals!

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From: CIndytc

On Sep 8, 2009

THis makes a ton but so deliscious....I made for PAC and will be making again I am sure.

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From: WiGal

On May 13, 2009

Muy bueno! Served this with Portuguese Filet of Sole. I did not have saffron so subbed in a pinch of tumeric and I also put in some chorizo cut very small as I was unsure if we would like it. The three of us ate the whole thing plus all of the fish, I guess we are big eaters. Made for Chow Hounds during ZWT5. Thanks Sarah_Jayne for posting.

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From: **Tinkerbell**

On May 12, 2009

I have always wanted to try Paella but I didn't like all the traditional ingredients. I found this recipe & could not have been happier. My family loved the flavor, the texture & how healthy it was. I made as directed except I only had one 14 oz can of veggie broth so I used that and one 14 oz can of chicken broth. The saffron threads add such great color to the rice (I used jasmine rice, as it's what I had on hand) and even without a meat or seafood we felt it was hearty & flavorful. Super quick & easy to make too. We'll be making this again in the future. Thanks, Sarah_Jayne! Made for ZWT-5's Storybook Meal Challenge as a metaphor for the children's book, The Story of Ferdinand. Team Ali Baba Babes.