Chunky Vegetable Paella

From “Mediterranean: Over 300 Sun-Drenched Recipes”


  • good pinch saffron strands
  • 1 eggplant, cut into thin chunks
  • 90ml/6 tsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 10 ml/2 tsp paprika
  • 225g/8 oz, 1 cups uncooked rice or 1 cup risotto
  • 600ml/1 pint/ 2 cups vegetable stock
  • 450g/1lb fresh tomatoes, skinned and chopped
  • 115g/4 oz sliced mushrooms
  • 115g/4 oz green beans
  • 400g/14 oz can chick peas in their liquid
  • salt
  • ground pepper


  1. Steep the saffron in 3 Tbsp hot water.
  2. Sprinkle the eggplant with salt, leave to drain in a colander for 30 minutes, then rinse and drain.
  3. In a large paella, frying pan, or stock pot, heat the oil and fry the onion, garlic, eggplant and peppers for about 5 minutes, stirring occasionally. Sprinkle in the paprika and stir again.
  4. Mix in the rice, then pour in the stock, tomatoes, green beans and saffron. Bring to a boil and simmer for 15 minutes, uncovered, shaking the pan frequently and stirring occasionally.
  5. Stir in the mushrooms and chick peas. Continue cooking for 10 minutes, then serve hot from the pan.