Paella Primavera
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A delicious vegetarian take on the classic Spanish dish.
  • 2 cups of broccoli florets
  • 1 diced zucchini
  • ½ red onion finely chopped (optional)
  • ½ each of orange and yellow peppers (you can sub with red and green too)
  • 1 cup of spanish rice (I subbed with basmati) essentially, you need a short grain white rice.
  • 1.5 tsp of crushed saffron
  • 10 green olives, pitted and chopped
  • 10 red olives, pitted and chopped
  • cherry tomatoes (about 10 if available) OR
  • 2 finely chopped romas
  • 3 big cloves of garlic
  • ¼ cup of finely chopped onion chives
  • 2 tsp of olive oil
  • 2 tsp parsely
  • 1 tsp of patatas bravas mix or essentially paprika (cannot help it - need a bit of spice)
  • salt and pepper after cooking and before serving
  • Water - about a cup (use discretion as different rice cook differently)
  1. In a wide mouthed pan (banali) which is the traditional utensil to cook a paella in, add the oil, onion, broccoli, garlic, Zucchini and peppers and cook for 2-3 minutes - At this time throw in half the parsley too.
  2. Add ¾ cup of water along with the washed rice
  3. To this, add the saffron and allow to cook covered on medium low flame for 10 minutes
  4. Add the olives, chives and tomatoes and cook for another 5 minutes covered.
  5. Remove from flame. Transfer into a serving dish and garnish with the remainder of parsley, salt, pepper and onion flowers if you can find them :)
Recipe by Honest Cooking at