Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.

Ingredients Nutrition


  1. Pour 3 tablespoons water over saffron in a small bowl and set aside.
  2. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
  3. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
  4. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
  5. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
  6. Fold in the mushrooms, green beans and chickpeas.
  7. Cook for another 15 minutes and serve immediately.


Most Helpful

This paella tastes great! The only thing I would do differently next time is put the green beans in a bit earlier because mine were a bit hard and didn't get cooked properly. Couldn't really tell if the saffron made a difference in the taste because all the other tastes were so strong. If I didn't have any in the house I certainly would not buy any just for this recipe. We will be making this one again :)

vinita December 30, 2012

It is my understanding from tv chefs that Saffron does not provide taste; it only provides color. I would use the saffron rice.

brgo January 10, 2012

I was so excited to be shopping for this recipe because I love paella and I was so happy to find a vegetarian version! But my excitement came to a screeching halt at the spice aisle! I couldn't justify $20 for a spice for which I only needed 1/16 teaspoon... (And you don't get a jar full - you get an envelope of saffron which is wedged into the jar and frankly, the envelope appeared pretty empty. What is this stuff - gold dust?). Sadly, I deduced that this would most likely be the KEY ingredient in this recipe. I perked up at the rice aisle where I found yellow saffron rice and I used that instead of the other rice. I have no idea what 1/16 tsp of saffron would have done but dinner turned out delicious afterall! (And now I'm wondering what it would take to grow and resale saffron...?) Thanks for posting this recipe!

Mrs Majors June 04, 2007

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