Vegetable Paella

Vegetable Paella

From   Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Spanish

This paella is especially for the vegetarians


  • Rice (preferably Basmati), half cooked 2 cups
  • Medium yellow capsicum, cut into small square pieces 1
  • Medium red capsicum, cut into small square pieces 1
  • Medium green capsicum, cut into small square pieces 1
  • Medium tomatoes, seeded and cut into small square pieces 2
  • Medium parboiled potatoes, cut into small cubes 2
  • Brinjal cubes, soaked in water 1 cup
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 3
  • Vegetable stock 4 cups
  • Saffron strands 1 pinch
  • Salt to taste


  • Heat 1 tbsp oil in a deep non-stick pan, add garlic and saute till fragrant.
  • Add the remaining oil and all the capsicums and saute till they soften.
  • Add tomatoes and cook on high heat for 5 minutes.
  • Add potatoes and salt, mix and cook till potatoes are almost done.
  • Heat vegetable stock in another deep non-stock pan, add saffron and let it come to a boil on medium heat.
  • Drain and add brinjal and mix.
  • Add rice to the vegetables, mix and cook.
  • Add half the stock mixture to the rice and vegetables, covering it completely, and cook on low heat. Add salt and mix.
  • Once stock gets absorbed by the rice, add the remaining stock and continue to cook. Do not stir.
  • Once the stock has been absorbed and the rice is completely done, transfer the paella into a serving dish and serve hot.