Monday, February 14, 2011

Veggie Paella

I never thought I would like paella...mainly because it is almost always made with seafood. Then I went to Cascal and had an amazing paella! That set me on a mission to recreate the paella. After a few missteps and tries, here is the recipe that comes the closest to their paella.  The next modification will be to make the romesco sauce that is added at the end.  That will make this closer to the Cascal version.
Just a note about the recipe, I've used the vegetables I like.  You can vary this recipe and use many different vegetables.  I've varied it many times using kale, spinach, and broccoli.

Veggie Paella
Serves 4-6 people


  • 2 cups rice (I used basmati)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 5 garlic cloves (or more depending on your taste)
  • 4 cups veggie broth
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup garbanzo beans
  • 4 medium tomatoes or 1 cup tomato sauce
  • 2 cups artichoke hearts (used frozen)
  • 2 cups zucchini, chopped
  • 1/2 cup peas
  • 1 large bunch cilantro + 1/2 cup parsley, blended with 1/4 cup water
  • 3/4 teaspoon paprika
  • salt to taste

  1. Warm olive oil over medium heat. Add onions and saute.  Add garlic and rice and saute for 3 minutes.
  2. Add zucchini and artichokes and cook for a few minutes. Add tomatoes and stir for a few minutes. Add veggie broth, and cilantro/parsley mixture and bring to a boil. Add the garbanzo beans, peas, bell pepper and salt. 
  3. Cook until the rice is done. This may take 15-20 minutes.

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