Editors' Pick
Vegetarian Paella
photo by The Food Gays
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 pinch saffron
- 1 medium eggplant, cut into large chunks
- 3 tablespoons authentico olive oil (or your favourite kind)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 yellow pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 teaspoons paprika
- 0.50 lb arborio rice
- 2 1⁄2 cups vegetable broth
- 1 (19 ounce) can diced tomatoes
- salt and pepper
- 1 cup mushroom, sliced
- 1 cup green beans, cut into segments
- 1 (19 ounce) can chickpeas, rinsed and drained
directions
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.
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Reviews
-
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 :)
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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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After searching Pinterest, google and many recipe sites, I finally settled on this veggie paella recipe (for my Spanish-themed NYE get together this week. So glad to have tried this. Like other reviewers, I added in a bit more spices - extra garlic, turmeric and cumin. I kept the saffron in and used aborio rice. Delicious, creamy yumminess. I uses all of the vegetables called for and found the dish to be well balanced and visually beautiful. Thank you :)
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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!
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RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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