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Spanish Vegetable Paella

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This Vegetable Paella is a filling and yummy dish that is just too difficult to resist! I often serve this at home and have discovered that everyone loves its addictive flavor. Try the Vegetable Paella for yourself!
  Olive oil 4 Fluid Ounce
  Onions 2 Large, thinly sliced
  Garlic 2 Clove (10 gm), crushed
  Red pepper 1 Large, white pith removed, seeded and sliced
  Long grain rice 12 Ounce, washed, soaked in cold water for 30 minutes and drained
  Vegetable stock 1 Pint
  Tomatoes 4 Large, blanched, peeled, seeded and chopped
  Frozen petits pois 3 Ounce
  Celery stalks 2 , chopped
  Black olives 18 , halved and stoned
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Crushed saffron threads 1⁄4 Teaspoon, dissolved
  Hot water 2 Teaspoon
  Slivered almonds 2 Ounce

In a saucepan, heat the oil over moderate heat.
When the oil is hot, add the onions, garlic and red pepper.
Cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the rice, coating it well with the oil, and continue cooking, stirring occasionally, for 5 minutes.
Pour in the stock and increase the heat to high.
Bring the liquid to the boil.
Reduce the heat to low and stir in the tomatoes, petits pois, celery, olives, salt, pepper and saffron.
Cover and simmer the mixture for 35 minutes or until the rice is tender.
Remove the pan from the heat and turn the paella into a warmed dish.
Sprinkle over the almonds and serve.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3381 Calories from Fat 1520

% Daily Value*

Total Fat 176 g270.7%

Saturated Fat 19.8 g98.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4088.3 mg170.3%

Total Carbohydrates 409 g136.2%

Dietary Fiber 38.9 g155.8%

Sugars 57 g

Protein 56 g112%

Vitamin A 208.3% Vitamin C 512.8%

Calcium 48.2% Iron 62.4%

*Based on a 2000 Calorie diet


Spanish Vegetable Paella Recipe