Always vegetarian, often vegan


A Paella recipe cannot be missing from our site, of course. After all, we live in Spain. In Spanish families, the paella meal is standard for Sundays, when the family gets together. Paella is made in huge pans on a large butane gas burner outside in the paellero. But we have found that with a big frying pan and a cooker you can also make paella just fine. And when you taste it, you imagine yourself back in Spain on holiday. Bon appetit!


Paella is the most famous Spanish dish eaten almost all over the world. So what makes a rice dish paella? It is in the just-not-burnt crust under the rice, the socarrat. And does the socarrat fail? Then just call it delicious rice with vegetables and enjoy it like that.
Voorbereiding 30 minutes
Bereiding 30 minutes
Totale tijd 1 hour
Keyword: paella, rice
Porties: 4


  • 1 red bellpepper
  • 250 g of mushrooms
  • 4 tomatoes
  • 250 g of green asparagus
  • 1/2 cauliflower, fresh or frozen
  • 250 g of big white beans from a jar or frozen
  • 1 bulb of garlic
  • 1/2 teaspoon of saffron
  • 2 teaspoons of thyme
  • 500 g of paella or risottorice
  • 1 1/2 liter vegetable stock
  • olive oil, pepper, salt


  • Fry the sliced peppers in a little olive oil until tender. Remove the peppers and keep them aside.
  • Fry the green asparagus until tender in the paella pan and set aside.
  • Chop the tomatoes very finely or puree them in a food processor.
  • Heat the paella pan with the remaining olive oil and add the pureed tomatoes. Stir well so that much of the bottom is covered with the tomatoes.
  • Add the saffron and thyme or choose to use a bag of paella seasoning. They the entire bulb of garlic in the centre of the pan.
  • Now add the rice. Stir well so that the rice is covered with the tomato oil mixture from the pan. Now add 1 litre of stock, stir well and simmer for 10 minutes. Keep a close eye on the rice and add some more stock if necessary. The rice should be fully cooked and reasonably dry.
  • Now add the frozen vegetables and stir well.
  • When the rice is cooked and the vegetables hot, garnish the paella with the asparagus and pepper.
  • Now the lid goes on the pan, the socorrat, the brown rice crust at the bottom, will now start to form. Do not stir again and wait 2-3 minutes. Lift the lid and check whether a thin crust has already formed. If not, continue for a few more minutes.
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