It’s Paella Time Again….My Way

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vegetable paella This is not the first time I’ve made and posted a vegetable paella here, I think it’s been about a year and a half since I made my  first one, but I just love making them because you can be as creative as you want with all sorts of vegetables, especially what is currently in season right now.

The rice is your blank canvas, so everything you place on top of it just makes the whole dish come alive!

vegetable paella ingredients This was not a planned recipe what so ever, these were the actual veggies that I had in my fridge the other day, so before they went bad I decided to roast them all, which I do quite often.

Roasting vegetables dramatically enhance their flavor, It’s a simple method where the vegetables are tossed in olive oil, sprinkled with salt and pepper then placed in a 425 degree oven and roasted until nicely golden and tender.

I usually have a few rimmed baking sheets going at the same time because I like to roast the vegetables individually according to their kind instead of mixing them all together. As you can see I had quite a variety!

I used red pepper, broccolini, yellow squash, zucchini, leeks, butternut squash, baby thin carrots, fennel, yellow and white cauliflower and those cute little enoki mushrooms. I also added roasted cherry tomatoes and a sprinkling of frozen peas.

The point is you can make it your own with whatever vegetables you have on hand, don’t be afraid, anything will work. The more color the better, just play around with it and have fun, and besides, eating more color brings many health benefits to us, and that’s a good thing!

vegetable paella  The instructions for paella and starting the rice can be found here in my previous post, just change out the veggies and make it your own, of course mine is not so traditional but made with an Italian flare.

It’s a one pan meal you can pull together during the week,( especially if you roast your vegetables ahead of time) or special enough to serve to your guests at a dinner  party. Any leftovers you might have taste equally as good the next day!

roasted vegetable soup with chicken and beans I guarantee you’ll have extra roasted veggies left over so why not make a hearty minestrone with them like I did.  I mixed homemade broth with a good boxed broth, simmered it for a while with a few parmesan rinds ( or grated cheese) that I always keep in my freezer plus a can of cannellini beans, some kale, leftover chicken if you have it and cooked pasta if you like.  When the broth is nice and cheesy  place some of those leftover veggies into a bowl and ladle the broth right on top. So good, and so good for you!


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  1. Dear Marie,
    This latest veggie paella looks amazing, a great colorful and healthy dish. Gotta make it, that’s all I can say. Your photo is
    a joy to behold. With all your superb recipes, we can’t go wrong. I just adore your blog, my favorite one!!!

  2. My younger brother loves to make authentic Spanish Paella with chicken, sausage and clams, and always does a wonderful job, but I am going to send him the link to your vegetarian paella as he also has a green house and grows a wonderful vegetable garden and would probably enjoy making this version , Marie!

    I love a good healthy soup for a cold winter’s evening meal, and since it is now November this is the right time to make this!

  3. I love all the wonderful things you do with vegetables and have been so happy following your blog. I’m wondering if you can help me with a vegetable dish that I fell in love with in Italy. Sometimes called tortino di verdure, vegetable (like asparagus) flan, or sometimes just vegetable pie, the ones I love are made in a sort of custard cup, then turned upside down on a plate in a pool of creamy cheese sauce. The “asparagus flan” one I had in Parma was terrific and in Montepulciano our favorite restaurant makes one that is three different vegetables, thus three stacked colors, usually green, white and red, in a pecorino sauce. Do you have any recipes for this sort of thing?

  4. Well Marie – I’m a big fan of all your recipes, but you could make the heartiest meat eater turn vegetarian with this paella. The soup looks perfect too.happy halloween.

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