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 :)
It is my understanding from tv chefs that Saffron does not provide taste; it only provides color. I would use the saffron rice.
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!
Couldn't find saffron so substituted it with turmeric, which gave the right colour to the paella. That said, the recipe did come out bland - this could have been because of the vegetable stock and lack of saffron. I added more stock, but still. I had a look on here and followed the advice of other reviewers: added rosemary, cumin, zaatar, onion powder and a teeny tiny bit of chili powder. It seems better now. Hope the guests enjoy it - thank you for this vegetarian version of this classic!
This was easy to make and very good on a cold evening. I did end up cooking it an extra 5 minutes at the end to make sure the rice was completely finished. Next time I will follow some other reviewers' advice and add some extra seasonings.
Outstanding! Creamy and delicious! I used edamame in place of green beans and did not have mushrooms, so didn't use them, but we do love them and next time I will put them in. This dish has great flavor!
I thought this was amazing! Since I like extra spice/herb, I added extra garlic, 2 tsp pasta sprinkle, some rosemary, and white pepper Sub: chicken with veg stock and added some grilled chicken on top.
Wow, to say that this makes a lot of food is quite an understatement! Good thing it is yummy, slightly addictive stuff :). I didn't have a problem with too little broth, though I will say that it took a bit longer than written to get all of the rice cooked. I think the quality of broth is key here--a less flavorful broth would probably yield a blander dish. Based on other reviews I did double the garlic, and I added several healthy shakes of cumin and a shake or two of cayenne. This recipe is forgiving as far as which veggies you use; I added some okra that needed to be used, and I have to say it fit in just fine! DH and I agree that next time we will increase the other veggies and omit the eggplant out of personal taste, not a recipe flaw. Thanks for posting. This was a great way to use the beautiful veggies I bought at the farmer's market this week!
not bad, but.. i don't really like it - a little bit too bland to my taste. :)
This was great and it made my tummy happy! The only changes I made were that I sauteed in 1 T olive oil and used more green beans and mushrooms (because my garbanzos and tomatoes were short of 19 oz). Oh, and I used regular white rice because I had just bought a 10 lb bag of it. :) Next time I'll add more spices (definitely more garlic and pepper, a little rosemary).