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Grilled Vegetable Paella for Two

2 servings


Dinner for Two No Added Sugars Vegetarian

Nutritional Facts Per Serving

6.2 g
49.9 g
3.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 394
  • Fat 20 g
    • Saturated   2.8 g
    • + Trans 
  • Cholesterol 2 mg
  • Sodium   450 mg
  • Carbohydrate 49.9 g
    • Fibre   3.5 g
    • Sugars  
  • Protein 6.2 g
    • Vitamin A 16 %
    • Vitamin C 50 %
    • Calcium 5 %
    • Iron 14 %


Preheat your indoor or outdoor grill to medium-high. Place the bell pepper, onion, zucchini or eggplant, mushrooms and asparagus in a single layer on a baking sheet. Brush the vegetables with 2 Tbsp. of the olive oil. Sprinkle with cumin, oregano, salt and pepper.

Grill the vegetables 1 to 2 minutes per side, or until lightly charred and just tender. Set back on the baking sheet and set aside.

Soak the saffron in very hot water 5 minutes. Heat the remaining 2 Tbsp. of olive oil in a large (about 10") skillet set over medium heat. Add the rice, onion and garlic and cook 3-4 minutes, until rice is lightly toasted. Add the stock, tomato, paprika and saffron mixture. Season with salt and pepper and bring to a boil. Cover the pan, reduce the heat to low, and cook the rice 10 minutes. Uncover rice and nestle in the grilled vegetables and olives. Cover and cook on low heat 5 to 7 minutes more, or until the rice is tender. Sprinkle with parsley; serve with lemon wedges.

Note: Saffron threads are sold in bottles in the herb and spice aisle.

Serving Suggestions

Serve the paella with slices of your favourite Sensations by Compliments bread. The possibilities include piccolo roasted red pepper, pane toscano, and filone.

Replace some of the vegetables called for in the recipe with others that appeal or that you have on hand, such as yellow onion for the red onion, or small to medium, whole oysters mushrooms, for the white of brown mushrooms. Instead of a medium on-the-vine tomato, chopped and add 4 to 6 cherry tomatoes is this recipe.

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