Black Rice Paella

Inspired by the paella I’m obsessed with from Veggy Days in Florence.





Olive Oil



Paella seasoning blend (buy it or combine paprika and saffron)

Tomato paste or juice

Veggie broth

Black rice

Judiones or lima beans or garrafon beans (Cooked or partially cooked, so that they will be finished in the paella)


Mince the white end of a leek, a clove of garlic and a fourth of an onion and fry them on the lowest setting in olive oil until soft, golden and fragrant. Add seasoning blend and tomato. Add veggie broth and raise heat to high to bring to a boil. Add beans and rice (ratio of 2.5 cups broth to 1 cup rice). Stir and boil for 3 minutes. Lower heat to low/medium-low, cover and cook for 45 minutes. Stir in peas and carrots and cook for 5 more minutes.

Serve hot and share with friends!


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