Vegetable paella

Vegan recipe typical Spanish vegetable paella. Preparation of vegetarian paella explained step by step.

vegetable paella
Image free to use :wikimedia


  • Rice (long, full or normal): 1/2 cup per person.
  • 2 glasses of water per person
  • 4 or 5 cloves garlic
  • red and green peppers
  • 1 tomato
  • mixed vegetables: carrots, broccoli, beans, peas, artichokes …
  • paprika
  • yellow dye
  • 1 vegetable stock cube
  • Saffron
  • Oil and salt


Cut the garlic in half, without peeling. Fry them in the pan with olive oil until golden. Remove them.

In the same oil, add the peppers cut into strips to fry. Remove them also.

Now added to the remaining oil chopped vegetables to taste. If you take broccoli or cauliflower, you have to be more careful because it tends to break easily, so better than cold a bit and then you book.

Peel and seed the tomatoes, and cut it into cubes.

In a hole in the oil, paprika and check before burning, pounces tomato. Let it cold a little and stir it all, so that all the flavors are made.

Dissolve stock cube in 2 cups of water per person, and heat. The ideal is to make a natural vegetable broth, but if you have not, this is a good remedy.

Pour the rice into the pan, turning to soak it all the juice. Add the hot broth and freshly made, the dye, various strands of saffron and check salt.

Leave it all evenly distributed. Put the high heat to bring to a boil. Wait a couple of minutes and then the low-medium heat slowly. Add garlic now you had reserved above, and broccoli or cauliflower.

There you go making sure that there is enough water so that the rice is done everywhere equal (if missing, you can add something else), and be attentive to the smell, because it is easy sticking to the base.

Several minutes before the end of cooking, place the peppers decorative, radially.

Just when the rice begins to be ready, but still something al dente, remove from heat, cover and let rest for 3 to 5 minutes.

It’s ready! Enjoy!

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