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Vegetable Paella

What you need: 

2 tablespoons olive oil
2 onions chopped
5 garlic cloves, crushed
1 red bell pepper, julienned
1 green bell pepper, julienned
4 ripe tomatoes, peeled and chopped
2 cups long grain rice
4 cups vegetable stock (page 20)
1/2 cup dry white wine
1 teaspoon saffron threads
1/2 cup green beans, cut into 1/2-inch pieces
2 16oz. cans garbanzo beans, drained
1 cup frozen peas
1/2 black olives
1 teaspoon paprika
Salt and freshly ground black pepper to taste

What you do: 

*Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.
In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the vegan white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes.

Preparation Time: 
Cooking Time: 
Recipe Category: 


It's interesting that I just put my paella pans away this very morning, since I haven't made one since becoming vegan two years ago! I will go and get them out of storage right now!
Several very important elements of paella that most people don't know about, that I learned while living in Valencia, Spain for a year, the home of paella:
1. Use medium grain rice, or something like arborio, as it is a little stickier.
2. Don't stir the rice once it starts to cook. You want it to stick on the bottom and even burn a little. That is the best part!
3. The paella should not be soupy or saucey. It should be dry with all the water completely absorbed. Be sure to let it rest for about ten minutes after cooking is finished before enjoying.
4. Finally, and for me most importantly, squeeze some lemon over that paella!! If you don't, it really doesn't taste like paella. Try it! You'll never eat paella any other way. Oh, and for God's sake: Use a SPOON!!


my first paella!
It was a lot of work but I enjoyed making it.Therapuetic. Sipping upon the leftover wine didn't hurt either.
It wasn't great like a backflip but good like a backwards somersault.


Absolutely fabulous!  I made this for myself and a friend and it was SO much!  But sooo delicious!  We couldn't stop eating it (and drinking the left over wine).


I finally got around to making this (now that classes are done!), and it was very tasty! Everyone was right, it made a TON, and I even cut down some on a few ingredients. I only used one bell pepper (green), subbed 1 can of diced tomatoes for the fresh, added one can of quartered artichoke hearts, used frozen green beans rather than fresh, and used about 1/2 cup halved black olives and 1/2 cup halved green olives (next time I will use kalamata). I used extra garlic and spices and added a little cayenne, with good effect. I served it with veggie chicken for extra protein. Next time I will try adding fried tofu. This was quite enjoyable. I would also like to give a special thanks to speltrong for her generosity. It will always be remembered and appreciated! :-)


This one took a bit of work and cost a bundle.  I'm not broke like some college students ;) but I do like to be thrifty.  So for me it's more of a special-occasion recipe.  It was really good - not the best thing I've ever eaten in my life, but still really good.

IT MAKES A LOT.  I read that in the comments and used my large pot.  No good.  Halfway through I had to switch to my freakin' HUGE pot that barely ever gets used.


Well, turmeric would give it a yellow color, but the flavor really isn't comparable. If you want to e-mail me your address, I could put some real saffron in a baggie & mail it to you. I wouldn't want you to miss out just cuz you're a poor college student.  :-)  my e-mail is eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%6a%65%6e%6d%61%69%6c%40%73%62%63%67%6c%6f%62%61%6c%2e%6e%65%74%22%3e%6a%65%6e%6d%61%69%6c%40%73%62%63%67%6c%6f%62%61%6c%2e%6e%65%74%3c%2f%61%3e%27%29%3b')).


I want to try out this recipe, but I am a poor college student :-) who can't afford saffron, so I was wondering if, in a pinch, turmeric would do as a substitute? I know it couldn't possibly be as good, of course, but would it suffice? Any help would be appreciated. Thanks!


Very tasty - forgot to put in the olives - I'm pants at following recipes! I added some other veggies and even my carnivore fella liked this ;)

Version #2 - Remembered the olives - didn't like them in this, better to have on the side i think.  Love this meal though!


This is a great recipe. Two warnings: you need to use a huge pot (I used a giant wok) and the recipe makes a ton. It could feed about 5-7 people, not just four. I added some vegan sausage and used only one can of garbanzo beans. Yummmm.

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