Saffron Vegetable Paella

Recipe Rating:
 2 Ratings
Serves: 6
Prep Time:
Cook Time:


1 lb fresh asparagus, cut in 2 inch pieces
3 c broccoli florets
2 tsp olive oil
1 red bell pepper, cut in strips (or use yellow or green bell pepper)
2 small zucchini, chopped
1 large onion, chopped
1/4 tsp sea salt
1/2 tsp saffron threads
4 c cooked brown rice (ok to use white but resulting dish will not be as healthy)
2 large tomatoes, seeded and chopped
2 can(s) (15-16 ounces each) garbanzo beans, rinsed and drained
1 pkg (10 ounces) frozen baby green peas, thawed and drained

The Cook

Kathie Carr Recipe
Well Seasoned
North Liberty, IN (pop. 1,896)
Member Since Jul 2010
Kathie's notes for this recipe:
I love saffron. This vegetable paella is tasty and filling. You won't miss the meat. Its also healthy, low in fat. I found this recipe in a local newspaper article about using local garden vegetables in unusual dishes several years ago.

If you prefer you can add some cooked chopped chicken to make this a meat main dish. Or add some tofu to up the protein count.
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Heat to boiling 1 inch of water in a large skillet. Add asparagus and broccoli and boil for 4 minutes or until tender crisp. Drain. Set aside briefly.
Heat olive oil in same skillet. Cook asparagus, broccoli, bell pepper, zucchini, onion, salt, and saffron in oil, stirring, for about 5 minutes, or until onion is tender crisp.

Stir in remaining ingredients and heat all. Pour onto serving plate and serve immediately.

Vegetables should be hot, fresh, and crisp not limp and over-cooked.


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