Vegetable Paella

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I never rate recipes, but this was so good I needed to. Very tasty, relatively easy and very very impressive to serve. I'll definitely be making it again.

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I'm a vegetarian and this is my go-to recipe when I'm craving paella. I've followed this recipe at least 10 times now and this time however, it ached to see just 4 stars, which is why I decided that its time to give the food network magazine people, a long overdue credit.

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I have made this recipe several times. Not only is it incredibly easy to put together but it is Fabulously TASTY!

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So delicious

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Wonderful recipe. I followed the recipe exactly except I used chicken stock instead of water. It takes a little preparation but it is not difficult. This feeds a lot of people. I will definitely make it again.

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I must have done something wrong, based on the other positive reviews, but I found this to be bland, one of the worst dishes I've ever made (and my family agreed! I followed the directions exactly, and the only flavor that came through was the salt. Even if it was not time consuming and pricey, I would never make this dish again. I love paella and love most of the 5 star reviews on Foodnetwork.com, but this was terrible.

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Ann, you can use turmeric instead of saffron.

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Saffron Threads are very expensive.....about $90/oz. What can be used in place of them? <><

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I have made this dish a handful of times, and it is a crowd-pleaser every time. It looks super impressive when it's taken out of the oven, eliciting "ooohs" and "ahhhs" from your guests. The recipe is enough to feed an army. It works great as a side-dish, with added poultry (or i think you could add any meat, or on it's own. It's incredibly flavorful (as long as you remember to season with each added layer of vegetable and a great way to get even your kids to eat veggies! The fennel is AMAZING when it's done!

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Taste like seafood paella, but without the added expense. Not as exciting but is less expensive and easier to make when you have that craving. It is more labor intensive than "easy" as they say. I unfortunately could not find fennel in any of the grocery stores down here in the south, and I imagine it could have been that much better. Short grain rice is a must and I don't know why, but it is, trust me! I made half as much as suggested and used a cast iron skillet to cook it in, and I could still feed an army. I pretty much followed the recipe completely minus a hard to find ingredient and really enjoyed it.