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Vegetable & Olive Paella

Whether you are choosing a more health-conscious diet or have chosen to live a vegan lifestyle - Going veggie doesn’t mean that have to give up flavour…..Enjoy!

Preparation time: 15 min Cooking time: 1 hour Difficulty: Easy


  • 3 cups vegetable stock
  • 2 cups water
  • pinch saffron threads
  • 1 tablespoon olive oil
  • 2 baby eggplant; quartered
  • 1 medium red onion; peeled and finely chopped
  • 2 cloves garlic; peeled and chopped
  • 2 medium tomatoes; seeded and finely chopped
  • 1 small red bell pepper; seeded and sliced thinly
  • 2 teaspoons smoked paprika
  • 1 3/4 cups arborio rice
  • 1 cup frozen peas
  • 1/4 lb green beans; trimmed and halved lengthwise
  • 1/2 cup pitted black olives
  • 3/4 cup flat-leaf parsley leaves
  • 1 medium lemon; cut into wedges


  1. In a medium saucepan add stock and water and bring to a boil. Remove from heat, add saffron, stir, and set aside.
  2. Heat oil in a large frying pan over medium-high heat. Add eggplant, stir, and cook for 5 minutes until browned. Remove eggplant from pan.
  3. To the same frying pan, add onion, garlic, tomato, bell pepper, and paprika. Stir in rice. Stir in stock mixture and bring to a boil. Reduce heat to a simmer, keep uncovered, for 20 minutes or until rice is nearly done.
  4. Add peas, beans, and eggplant, cover and cook for an additional 10 minutes. Remove from heat, add olives. Just before serving top with parsley. Serve with prepared lemon wedges.

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