Recipes by Cullera de Boix

Vegetable paella

Difficulty level: medium

Diners: 2

Preparation time: 1h 15'


  • 200 g of short-grain rice
  • ½ tablespoon of chopped garlic
  • ½ tablespoon of chopped parsley
  • 1 chopped spring onion
  • 1 grated tomato
  • 200 g of vegetables cut into sticks
  • Vegetabes: courgette, carrots, pumpkin, green pepper, red pepper, green beans, broccoli, cauliflower
  • 4 g of salt
  • 400 ml of vegetable stock
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In a heated pan, brown the chopped spring onion.
Add the chopped garlic and parsley.
Add the grated tomato and the whole variety of vegetables cut into sticks; stir.
Add the short-grain rice and stir for another 20 seconds. Salt.
Soak with the vegetable broth, raise the heat and simmer for 5 minutes.
Bake for 10 minutes at 180°C.

Vegetable paella

The Cullera de Boix chef, Xavier Matarrodona, cooks a rice with mixed vegetables.

Tender onion, tomato, courgette, carrots, peppers, green beans … Accompanying rice with vegetables is a perfect way to enjoy a real summertime and healthy combination. The chef of the Cullera de Boix restaurants has chosen seasonal ingredients to create a light version of the classic paella. Best of all, you can choose the vegetables you like best to prepare it, so that you may taste this dish at any time of the year. An easy and delicious recipe!

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