Vegetabel Paella

By • October 16, 2010 • 2 Comments

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Author Notes: I had vegetarian guests so I made this paellaBaconGrease

Serves 8

  • 3 cups rice
  • 9 cups water or broth
  • 2 handfuls green beans
  • 1 pound roasted red pepper
  • 4 artichoke hearts
  • 1/2 pound cooked large white beans
  • 1/4 cup toasted pine nuts
  • 1 large tomato
  • 2 tablespoons pimenton
  • 1 pinch paprika
  • 4 cloves of garlic
  • 1/3 cup olive oil
  • 2 cups wild mushroom assortment
  • 6 white asparagus
  1. in a paella pan sautee garlic in olive oil
  2. add chopped mushrooms and sautee till soft,
  3. grate the tomato with a coarse grater
  4. add pimenton and quickly incorporate, add grated tomato post haste as pimenton easily burns
  5. add water or broth then add rice and paprika
  6. when it come to a boil add green beans and roasted red pepper sliced in strands as well as the beans
  7. when the water evaporates and the rice shows add the artichokes sliced and the asparagus
  8. continue to cook till all water evaporates and the rice is done
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Comments (2) Questions (0)


over 4 years ago BaconGrease

thanks, it is easier than it looks, matter of practicing the rice doneness and having a burner or fire big enough for the pan


over 4 years ago luvcookbooks

Meg is a trusted home cook.

I've always been intimidated by paella recipes. You make this sound so doable, thank you so much for this recipe!!