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6 servings

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Design: Luka Cvrk, Solucija.com

Chunky Vegetable Paella


  • 8-10 strands Saffron
  • 1 medium eggplant, cut into ¾ inch chunks
  • 1 teaspoon salt
  • 6 T. olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, crushed
  • 1 medium yellow pepper, sliced in 1" pieces
  • 1 medium red pepper, sliced in 1" pieces
  • 2 teaspoons paprika
  • 1 c. ¼ Arborio rice
  • 3 c. ½ chicken or vegetable stock
  • 1 lb. tomatoes, fresh, chopped
  • pinch ground black pepper
  • 6 ounces mushrooms, fresh, cut into chunks
  • 15 ounces garbanzo beans (chickpeas), with liquid


Steep saffron in 3 T. hot water. Sprinkle eggplant with salt, leave to drain in colander for 30 minutes, then rinse and dry
In a large pan, heat olive oil and sauté garlic, onions, peppers and eggplant for about 5 minutes. Add paprika and stir.
Mix in rice then add stock, tomatoes, saffron and black pepper. Bring to a boil; simmer for 15 minutes, stirring occasionally. Stir in mushrooms and garbanzo beans. Simmer 15 minutes more until liquid is absorbed. Stir as needed.


This paella recipe will please vegetarians and meat-eaters alike! It can be served as a vegetarian main course with a mixed green salad and crusty bread. Or serve as a side dish with grilled, skewered shrimp or chicken. Serves 6.


Nutritional information per serving (1 ½ cup):
360 calories
11.8 g total fat 
1.8 g saturated fat
55 g carbohydrate
7.7 g protein
7.2 g fiber
2 Grain, 1 Protein, 2 Vegetable, 1 Extra


, Arborio, beans, eggplant, garbanzo, mushrooms, pepper, red, yellow


eggplant yellow red pepper Arborio mushrooms garbanzo beans