Vegetable Paella


Vegetable Paella
1 teaspoon saffron threads
1 large red capsicum (capsicum)
3 tablespoons olive oil
2 large brown onions, sliced
3 garlic cloves, finely sliced
2 fresh bay leaves
1 teaspoon smoked paprika
500g Calaspara rice (see note) or Paella rice
2 tablespoons Lisbon paste (see below)
250ml white wine
1 large zucchini (courgette) cut into 5mm rounds
24 green beans, trimmed
6 baby (pattypan) squash, cut into 5mm rounds
1 large eggplant (aubergine), cut lengthways into 5mm slices
1 large corn cob, kernels removed
12 asparagus spears, trimmed of woody ends
250 Mediterranean marinade (see below)
12 pitted kalamata olives, cut in half
Lemon slices, to garnish
1 handful of parsley leaves chopped to garnish

Note: Calaspara rice is from Valencia in Spain and is typically used for making paella. You can substitute jasmine rice or other short-grain rice if it is unavailable.

Lisbon Paste
2 red capsicums (peppers)
1 garlic cloves
3 tablespoons olive oil
A pinch smoked paprika

Makes 1 cup

Preheat the grill (broiler) to high. Cut the capsicum into large pieaces, removing the membrane and seeds. Place the capsicum, skin side up, under the grill until the skin blackens and blisters. Cool in a plastic bag, then peel and roughly chop.

Place the capsicum, garlic, olive oil and paprika in a food processor and blend until smooth. Season with sea salt and cracked black pepper to taste. Lisbon paste can be stored in an airtight container in the refrigerator for up to 3 days.

Mediterranean marinade
185ml olive oil
80g unsalted butter
2 garlic cloves, crushed
3 tablespoons freshly squeezed lemon juice.

Makes 1 cup

Combine all the ingredients in a small saucepan over low heat and gently heat until the butter has just melted. Remove from the heat and use as needed.


This Is A Wonderful Take On A Traditional Spanish Dish- With Delicious Chargrilled Vegetables And Saffron Rice In A Tasty Mediterranean Marinade. Serves 6

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