Vegetable Paella from the Region of Navarre




Mª José San Román







200g rice

6 dl vegetable stock

12 green asparagus, 3 artichokes, 50 g cauliflower, 50 g brocoli, 50 g courgette, 50 g turnip, 50 g carrot, 50 g green beans, 20 g broad beans, 4 young garlic, 100 g mushrooms, 30 g onion, 20 g red pepper, 1 sun-dried tomato, fresh spinach.

"Salmorreta" Garlic-Mayonnaise: "Ali-oli"

6 cloves of roasted garlic, add 1

tablespoon of tomato paste, plus 1

tablespoon of flesh of red pepper.

2 cloves of garlic, 1 dl olive oil from

arbequina, 1 egg, few drops of

lemon, salt.


Put the cloves of garlic and the egg in a food processor and blend until smooth. Add the oil a little at a time through the feeder tube, while the processor is running. When the mixture is thick, add the drops of lemon and salt.

Parsley olive oil:  
blanched parsley and ground with arbequina oil. Few saffron pistils.

Boil the vegetables quickly until al dente. Refresh in ice water to preserve the colour. Have spinach uncooked.

Heat the oil in a large frying pan. Sauté the garlic until golden brown. Add mushrooms.


Heat the oil in a paella*, add diced onion, diced red pepper, diced tomato, and fry over a gentle heat, for about 5 minutes, stirring frequently. Add the rice, the “salmorreta” and the saffron. Add the vegetable stock. Bring to a boil, stirring and cook for 5 minutes.

Pre-heat the oven and put the paella into the oven for 13 minutes, 400º F.


ASSEMBLY: Take out the paella and cover with vegetables and mushrooms. Leave to settle for 1 minute. Mix up and serve with the parsley oil and the ali-oli.



* a wide, round, earthenware pot or any wide round pot about 3” deep.

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"One can say every- thing best over a meal"


George Eliot


There has always been a food processor in the kitchen. But once upon a time she was usually called the missus or Mom.

Sue Berkman.


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© 2004. The kitchen of Maite Montes