Saffron Vegetable Paella

Kathie Carr


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.

★★★★★ 2 votes
15 Min
15 Min


1 lb
fresh asparagus, cut in 2 inch pieces
3 c
broccoli florets
2 tsp
olive oil
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


1Heat 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.
2Heat 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.

About Saffron Vegetable Paella

Dietary Needs: Vegetarian