Chunky Vegetable Paella Unverified!


  • generous pinch saffron strands
  • 1 eggplant, cut into thick chunks
  • salt
  • 6 Tbl olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 1 yellow bell pepper, siced
  • 1 red bell pepper, sliced
  • 2 tsp paprika
  • 1 1/4 cups Arborio rice (risotto rice)
  • 2 1/2 cups vegetable stock
  • 1 lb fresh tomatoes, peeled and chopped
  • 1/2 cup sliced mushrooms
  • 1/2 cup cut green beans
  • 1 14oz can chickpeas (garbanzos)


Hydrate the saffron in 3 Tbl hot water. Salt the eggplant and leave to drain in a colander for 30 minutes before rinsing and drying. In a large frying pan heat oil and fry onion, garlic and peppers and eggplant for about 5 minutes.

Stir occasionally. Add paprika and thence the rice, stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and reduce to simmer for 15 minutes uncovered, stirring occasionally and shaking the pan frequently.