Vegetable Paella


All year round


Lunch or dinner

Suggested wine

Light white or red wine


  • Rice
  • Tender artichokes
  • Cauliflower
  • Tender garlic
  • Green beans
  • Red pepper
  • Green pepper
  • Butter beans
  • Broad beans
  • Tomato
  • Saffron
  • Oil
  • Salt
  • Water or vegetable broth.
  • Typical rice from Valencian vegetable gardens where all kinds of vegetables abound. There are naturally small variations in the ingredients and method depending on the region, as with Valencian paella. Thus, while spicy pepper and garlic are fried in Alicante, it is bell pepper and garlic in Castellón and neither in Valencia. More emphasis is placed on artichoke in Castellón and Valencia. Some chefs add carrot to the vegetable paella, resulting in a sweetened flavour: an offence to Valencian gastronomy.


    Put the oil in a pan and fry the vegetables over a low heat according to their consistency, sautéing them well. Add the tomato. When fried, add the rice and then the water or broth and saffron. Add salt to taste and cook for 18 minutes. As with all rices, let rest for five minutes before serving.