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Vegetable Paella

Vegetable Paella

Maria G. Brooks
Vegetable Paella is a vibrant, flavorful dish that showcases the best of seasonal vegetables and aromatic spices.
This delicious Spanish dish, made with rice, saffron, and a variety of vegetables, is a perfect meal for vegetarians and can be customized to suit different tastes.
The dish is cooked slowly to achieve a beautiful golden color and a crispy bottom, known as socarrat.
Ideal for family gatherings or a comforting weeknight dinner, Vegetable Paella is a crowd-pleaser with its bold, savory flavors and beautiful presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean, Spanish
Servings 6 servings
Calories 400 kcal

Equipment

  • 1 Paella pan (or large shallow skillet)
  • 1 wooden spoon or spatula
  • 1 Measuring Cups and Spoons
  • 1 Knife and chopping board
  • 1 Ladle

Ingredients
  

  • 1 ½ cups Bomba or short-grain rice
  • 3 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 bell pepper chopped (any color)
  • 1 cup frozen peas
  • 1 cup artichoke hearts quartered (canned or fresh)
  • 1 cup green beans chopped
  • 2 tomatoes chopped
  • 1 teaspoon paprika preferably smoked
  • 1 teaspoon saffron threads or turmeric as a substitute
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Fresh parsley chopped (for garnish)

Instructions
 

Sauté the Vegetables

  • In a paella pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking for 2-3 minutes until softened and fragrant. Add the bell pepper and cook for an additional 5 minutes until slightly softened.

Add Additional Vegetables

  • Add the green beans, peas, and artichoke hearts. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.

Toast the Rice

  • Add the rice to the pan, stirring to coat it in the vegetable mixture. Let it toast for about 2 minutes, ensuring all the rice is lightly browned.

Add Broth and Seasonings

  • Pour in the vegetable broth and sprinkle the saffron (or turmeric), paprika, salt, and pepper over the rice. Stir well to combine. Bring to a gentle simmer.

Cook the Paella

  • Let the paella simmer, uncovered, for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Avoid stirring during this time to create the socarrat (crispy bottom). Add more broth or water if necessary.

Rest and Garnish

  • Once the rice has cooked and absorbed the liquid, remove the paella from the heat and cover with a clean kitchen towel. Let it rest for 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Vegetable Variations: Feel free to add seasonal vegetables such as zucchini, eggplant, or roasted mushrooms for extra flavor and texture.
  • Rice Substitutes: While short-grain rice like Bomba is ideal, Arborio rice or any medium-grain rice will work as well.
  • Broth Choice: Homemade vegetable broth adds extra flavor, but store-bought will work just fine.
  • Socarrat Tip: To achieve the crispy bottom (socarrat), increase the heat for the last few minutes of cooking, but be careful not to burn it.
  • Make it Vegan: This recipe is already vegan, but if you prefer, you can add plant-based protein like tofu or tempeh.
  • Storage: Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Keyword Vegetable Paella