Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 Tbsp. olive oil; 2 onions, chopped; 1 can tomatoes, chopped; 3 leeks (white part), chopped; 1 can artichoke hearts, drained and chopped; 3 peppers (green and red), cut into strips; 6 asparagus, cut up; 1/2 c. frozen peas; 5 1/2 c. chicken stock; 4 cloves garlic, minced; 2 sprigs parsley, minced; 2 c. uncooked rice; 1/2 Tbsp. saffron threads

Servings: persons

2 Tbsp. olive oil
2 onions, chopped
1 can tomatoes, chopped
3 leeks (white part), chopped
1 can artichoke hearts, drained and chopped
3 peppers (green and red), cut into strips
6 asparagus, cut up
1/2 c. frozen peas
5 1/2 c. chicken stock
4 cloves garlic, minced
2 sprigs parsley, minced
2 c. uncooked rice
1/2 Tbsp. saffron threads

1
In a flat bottomed pan, saute onions in oil over low heat until tender.
2
Stir in tomatoes, leeks, artichokes, peppers, asparagus and peas.
3
Add 1 cup stock.
4
Bring to a boil and simmer 10 minutes. Blend in garlic, parsley and remaining stock.
5
Season to taste. Add rice and cook over medium heat for 20 to 25 minutes, until rice is cooked and all liquid has evaporated.
6
Stir in saffron and let stand 5 minutes.
7
Serves 4.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 Tbsp. olive oil, 2 onions, chopped, 1 can tomatoes, chopped, 3 leeks (white part), chopped, and more.

Yes, Vegetable Paella falls under the Meat & Poultry 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.

Vegetable Paella

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