Comments on: Vegetable Paella

By: Cookie and Kate

Cookie and Kate — Wed, 22 Apr 2026 03:54:03 +0000

In reply to John. Hi John, bomba rice would be traditional. To keep my blood sugar stable, I prefer brown rice, but you can substitute bomba rice, but you may need to adjust the cook time.

By: John

John — Tue, 21 Apr 2026 12:29:27 +0000

I plan to make this recipe this weekend. What are your thoughts on using bomba rice?

By: M

Wed, 15 Apr 2026 08:58:36 +0000

great recipe! i used arborio rice, broth instead of wine and brussel sprouts instead of artichokes. cooked to perfection with 25 minutes and came out absolutely delicious. all family members loved it!
i will add this into my recipe book. thank you for sharing

By: Cookie and Kate

Cookie and Kate — Tue, 10 Mar 2026 03:58:29 +0000

In reply to T.A Peri. Hi T.A., Short-grain brown rice is plump, sticky, and high in starch, making it ideal for this type of dish. Short-grain offers a heartier, more substantial, and sweeter flavor. I really like the Lundberg brand, or Whole Foods 365 brand also has a short grain brown rice. You can use long-grain or arborio, but I think short-grain brown rice offers the best results.

By: Allison Redepenning

Allison Redepenning — Mon, 09 Mar 2026 21:51:51 +0000

This veg paella is DELICIOUS!!!! Can’t believe I haven’t made this before. I will NEVER make old school paella again. I followed the recipe using veg broth (no wine). I didn’t have any peas so I substituted edamame. Because 2C of rice makes a lot, I’ll double the veg next time since I thought it was wonderful!!!!! So easy!!!

By: Darcie

Darcie — Sun, 08 Mar 2026 18:11:07 +0000

What a delicious recipe and surprisingly easy! I don’t know how Kate does it. We use all of these same ingredients regularly (chickpeas, peas, rice, peppers…) but with her instructions, the flavor is maximized and simple veggies are transformed.

We doubled the olives because opened, half-used jars of olives somehow disappear in our fridge, not to be seen again until they are very much past the point of using. Otherwise, no changes!

By: T.A Peri

T.A Peri — Fri, 06 Mar 2026 20:00:36 +0000

Can’t easily find SHORT grain brown rice, can I use regular or perhaps arborio rice?

By: Cookie and Kate

Cookie and Kate — Tue, 27 Jan 2026 03:28:22 +0000

In reply to Jane. Hi Jane, wow, thank you for the kind words. I'm so glad you enjoy the recipes.

By: William Broussard

William Broussard — Thu, 22 Jan 2026 14:58:22 +0000

Excellent recipe! Loved that it cooks in Dutch oven. It was perfectly cooked and I WAS able to develop a soccarat with about 5 minutes on the stovetop. My vegan family and friends loved it and have asked me to do it again this week. I used calrose rice and, because I love artichokes but not the more fibrous tops, used two cans that had those tops removed. Otherwise, followed faithfully. C and K recipes are always good and obviously well tested. Truthfully, I loved this!

By: Jane

Jane — Mon, 19 Jan 2026 22:31:32 +0000

I just made this again today. I can’t even count the number of times I have made it. It is such a phenomenal recipe! We love your recipes, Kate. I just counted and I literally have 42 of your recipes in a regular rotation at our house. It’s really hard to pick our “favorites” from you. Because seriously ALL of your recipes are WINNERS in our book! You provide the perfect levels of spices and your creativity of flavorful and healthy combinations always work beautifully together. I love to cook (and eat!) and you are by far my favorite source for recipes and inspiration. So thankful I found you online years ago. I also have your beautiful cookbook. Please keep up the amazing work you do. You are appreciated by my family and I am sure so many others too.