Vegetarian Paella

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

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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!

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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.

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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!

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not bad, but.. i don't really like it - a little bit too bland to my taste. :)

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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).

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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!

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I had a big problem with this recipe, as a paella newbie, the solution to which were later explained to me by DBF. After I had finished cooking of course. So I am here to pass along his knowledge to others who may not have made a paella before. As I understand it, the wide surface area of the frying pan is essential to getting the proper consistency. My frying pan wasn't big enough so I tried to make it in a stockpot. Needless to say, for those who have experience with paella, that didn't work out. My batch ended up, in DBF's words, "gloopy". Not enough of the liquid had been evaporated/absorbed, so the dish ended up being around the consistency of a thick risotto. I may try this again, adjusting the measurements to fit in my skillet, but I definitely won't be using the stockpot for another paella!

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Yum! Healthy and delicious. It also re-heats perfectly. I made a huge pot and enjoyed it for many meals!

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Wow, this was delicious! It was pretty labor-intensive, since it really does have to be stirred almost constantly to keep the rice from sticking. But it was very tasty - And wonderfully colorful. I will eat this for lunch for days - I love beautiful and nutritious one pot meals like this. Thank you!

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It's very good, however my kids won't eat it...

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I like this recipe but i had to add more flavour. I added another clove of garlic, 1tsp of crushed chilli, 1tsp cayenne pepper & about 1tsp each of turmeric & ground cumin. I didn't use any chickpeas coz i think my eggplant was massive rather than medium :) Thanks for posting.

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This was quite good. It was tasty and had a nice texture to it. I stopped by the farmers' market yesterday to pick up fresh peppers, eggplant, green beans and onion. I omitted the mushrooms entirely as I don't eat them. Was debating using fresh tomatoes instead of canned but ultimately went with canned. I reduced amount of oil to 1 tablespoon. BF in particular liked it, though next time I would add additional garlic and some spices like cumin or turmeric to kick up the heat. I had arborio rice and used it, which did add to the creaminess of the dish, but I think other rices would work perfectly well here too. One minor problem I had was with the amount of broth. I suggest starting with 3 cups and adding more if necessary and when you stir it, make sure you stir the bottom too so it doesn't stick. Thanks Studentchef for this great paella recipe.

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This dish received nothing but raving reviews from my dear BF. Nothing but MmmmMmmm's from me in between mouthfuls, leaving no time for raving as I savored the flavors of each bite. I discovered last minute that I was out of arborio rice, so I subbed it with white basmati and it worked out just fine. Naturally not as creamy as it probably should've been, but I found it didn't matter to us and the richer flavor of the basmati was more than welcome. This is going straight into my favorites cookbook and will be made quite often. It's amazing what a pinch of saffron, sea salt, and fresh ground black pepper can do with fresh ingredients. This made lots for us (as there's only us two to feed) and I'm sure the flavors will only get better as it sits. What a marvelous dish, thanks so much for sharing!!

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This is a wonderful vegetarian dish. It is easy to put together and the vegetables were crisp tender in the time specified. It is an attractive dish to serve that is good and good for you. I served it garnished with green onions and Alaskan Sourdough Corn Bread for a healthy and filling meal.

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