Articles & Recipes

Vegetable Paella

September 7, 2018

In just 30 minutes you’ll enjoy the magnificent aroma of this vegetable paella. What more could you ask for after a long hard day at work? It's perfect for busy weeknights and the kids will love it, too!

Ingredients Makes 4 servings

1 tbsp olive oil 15 mL
1 clove garlic, chopped 1
1⁄2 Spanish onion, chopped 1⁄2
20 fresh green beans 20
1 carrot, diced 1
1⁄2 cup drained rinsed canned white beans 125 mL
1⁄2 cup frozen green peas 125 mL
15 leaves spinach, trimmed 15
2 tomatoes, diced (see Tips) 2
1 cup long-grain white rice 250 mL
2 cups vegetable broth 500 mL
1⁄2 tsp paprika 2 mL
Pinch saffron threads Pinch

Instructions

  1. In a large skillet, heat oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Add green beans, carrot, white beans, peas, spinach and tomatoes and sauté for about 5 minutes or until carrots start to soften.
  2. Stir in rice, broth, paprika and saffron and bring to a boil. Reduce heat and simmer gently, without stirring, for 15 to 20 minutes or until rice is tender and most of liquid has been absorbed. At the end of cooking, you can remove the pan from the heat and cover the paella with a damp cloth for a few minutes to allow the flavors to really blend together.
A classic dish from the Valencia region of Spain, paella is perfect for parties. Originally it contained vegetables, meat and snails, and was cooked slowly over glowing embers. Now there are many versions — seafood paella is perhaps the most popular — but all display the distinctive color of saffron. If you prefer, you can peel the tomatoes before dicing them. Plunge the tomatoes into a pot of boiling water for 1 minute. Immediately transfer to a bowl of ice water to chill, then peel off skins.

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