Try this fabulous vegetarian paella! It's so good! It's a way to introduce more vegetables for my kids. This dish is really healthy. I could add more vegetables : fresh spinach.... I could also garnish this dish with 1 dried red chili pepper (crumbled)-just before to serve-, but I am sure if I did it, my kids would not eat. And would said, "oh no mom it's too spicy!" :(

I used ground turmeric, instead safran. Turmeric is an alternative to the far more expensive saffron spice. The ground turmeric colored so well the rice.


  For diner, this paella is perfect.

Serving : 4  Cooking : 26 mn

Adapted from Carla Bardi's recipe

Ingredients :

  • 2 onions, sliced
  • 3 cloves garlic, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tomatoes, peeled and chopped
  • 1 large green bell pepper seeded, cored and sliced
  • 11/4 cups rice
  • Salt and fresly ground black pepper
  • 31/2 cups vegetable stock 
  • 3/4 cup frozen peas
  • 1/2 tsp (curcuma)ground turmeric
  • 1 tsp paprika
Directions :
Sauté the onions and garlic in the oil in a large frying pan over medium heat until the garlic is pale gold, 3-4 minutes. Lower the heat and add the tomatoes and bell pepper. Cook for 6 minutes, stirring constantly. Add the rice and sauté for 2 minutes. Add the paprika, turmeric, and enough stock to cover the rice by about 1 inch.
Bring to a boil and simmer until the rice is tender and almost all the liquid has evaporated, about 15 minutes. Stir occasionally during the cooking time to prevent the rice from sticking to the pan.
Add the peas and mix well. Simmer until the peas are cooked, about 5 minutes. remove from the heat, cover, and let rest for 5 minutes. 
Enjoy :-)