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Vegetarian Paella

A colorful meal

Vegetarian Paella

— Marisa Zanganeh

En español

6 servings


  • ½ teaspoon saffron threads
  • 1 medium eggplant, peeled and cut into ¾-inch chunks
  • 3 tablespoons olive oil
  • 1 Spanish onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 medium yellow pepper, seeded and finely sliced
  • 1 medium red pepper, seeded and finely sliced
  • 1 teaspoon paprika
  • 2 cups short grain rice
  • 4 cups vegetable stock
  • ½ pound fresh tomatoes, peeled and seedless, and diced
  • 6 ounces fresh shiitake mushrooms, cut into chunks
  • 5 ounces frozen baby green peas



  1. Steep saffron in 3 tablespoons hot water.

  2. Sprinkle eggplant with salt, leave to drain in colander for 20 minutes, then rinse and dry.

  3. In a large deep sauté pan, heat olive oil and sauté onions, garlic, peppers and eggplant for about 5 minutes. Add paprika and stir. Mix in rice then add stock, tomatoes, saffron and salt to taste. Bring to a boil; simmer for 15 minutes or until most of the water has evaporated.

  4. Add mushrooms and peas. Lower heat and cook an additional 10 minutes until liquid is absorbed, fluffing rice with a fork as needed. Serve.


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