Vegetarian Paella

READY IN: 1hr 30mins
Recipe by Studentchef

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.

Top Review by vinita

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 :)

Ingredients Nutrition

Directions

  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.

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