Mixed Vegetables Paella


  • 1 medium zucchini, cut in 1/2 inch crosswise slices and quartered
  • 2 cups well washed (and dried) spinach leaves
  • 2 medium red bell peppers, finely chopped
  • 4 teaspoon finely chopped hot red or green pepper
  • 6 frozen artichoke hearts, quartered
  • 2/3 cup frozen lima beans
  • 6 large shitake mushrooms (about 1/2 pound) stems trimmed and coarsely chopped
  • 1/2 cup frozen or fresh peas
  • 8 medium scallions, trimmed and coarsely chopped
  • 6 cups vegetable OR chicken broth
  • 1/4 teaspoon saffron
  • 8 tablespoons olive oil
  • 1 medium tomato, skinned seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons minced parsley
  • 3 cups imported Spanish or Arborio short-grain rice
  • Kosher or sea salt to taste
  • 1/2 pound snow peas



  1. In a large bowl combine the zucchini, spinach, sweet and hot peppers, artichoke, lima beans, mushroom, peas, and scallions.
  2. Combine the broth and saffron in a pot and keep warm over lowest heat. Preheat oven to 400°F.
  3. Heat oil in the paella pan. Add vegetables from the bowl and sauté approximately 3 minutes over high heat, or until they are slightly softened.
  4. Stir in the tomato, garlic, paprika, cumin, and parsley, and cook 2 minutes more. Add rice and coat well with pan mixture.
  5. Pour hot broth into paella pan and bring to a boil. Continue boiling for 5 minutes. Stir in snap peas and transfer to oven. Cook for an additional 10-15 minutes.
  6. Remove from oven, cover with foil and let stand for an additional 10 minutes.