Vegetabel Paella Recipe

Name: Vegetabel Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1075

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups rice, 9 cups water or broth, 2 handfuls green beans, 1 pound roasted red pepper, and more.

Yes, Vegetabel Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetabel Paella

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