By Brittany Arthur

Paella is a dish native to Spain that is traditionally prepared with meat and shellfish. The dish is said to be a perfect union between 2 cultures from Spain, the Romans, for the pan and the Arab, that brought rice. In Spain, the dish is a traditionally sat in the middle of the family table and eaten straight from the pan and not on plates. For this recipe we will be creating a vegetable version that is just as delicious as the traditional version!

Recipe from The Veggie Table.

Time: 30 Minutes


  • 2 tablespoon olive oil
  • 3-4 cloves garlic, minced
  • 1 bell pepper, sliced or diced
  • 1 medium onion, diced
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon crushed saffron
  • 2 cup white rice, uncooked and rinsed
  • 3 cup boiling water
  • 2 ripe tomatoes, seeded and diced
  • 1 cup peas
  • 1 cup corn


  1. Sauté 1 garlic clove in 1 tablespoon of oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.
  3. Mix in the rice, then pour in water.
  4. Stir well, cover, and simmer for 10-15 minutes or until water is absorbed and rice is cooked.
  5. Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
  6. Serve hot.


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