Vegetarian Paella

A vibrant and flavourful dish, Vegetarian Paella captures the essence of Spanish cuisine without the use of meat or seafood. This plant-based version is brimming with seasonal vegetables, aromatic spices, and saffron-infused rice, making it a delightful centrepiece for any meal.

Why You’ll Love This Recipe

• Wholesome and Nutritious: Packed with a variety of vegetables, this paella offers a healthy and balanced meal.
• Bursting with Flavour: The combination of saffron, smoked paprika, and fresh herbs creates a rich and aromatic profile.
• Customisable: Easily adaptable to include your favourite vegetables or what’s in season.
• One-Pan Wonder: Simplifies cooking and cleanup, making it perfect for weeknight dinners or entertaining guests.
• Authentic Experience: Delivers the traditional taste of Spanish paella in a vegetarian format.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil
• Onion
• Garlic cloves
• Red bell pepper
• Carrots
• Cherry tomatoes
• Spinach
• Green peas (fresh or frozen)
• Artichoke hearts (canned or jarred)
• Black olives (e.g., Kalamata)
• Smoked paprika (optional)
• Saffron threads
• Spanish rice (e.g., Bomba or Calasparra)
• Vegetable broth
• Fresh flat-leaf parsley
• Salt
• Lemon wedges

Directions

this recipe

1. Prepare the Saffron: If using saffron threads, steep them in a small bowl with a few tablespoons of warm vegetable broth for about 10 minutes to release their flavour and colour.
2. Sauté Aromatics: In a large skillet or paella pan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent.
3. Cook Vegetables: Add sliced red bell pepper and chopped carrots to the pan. Sauté for 3–5 minutes until they begin to soften. Season with a pinch of salt and smoked paprika if using.
4. Add Remaining Vegetables and Rice: Stir in halved cherry tomatoes, chopped spinach, green peas, quartered artichoke hearts, and black olives. Mix well, then add the rice, stirring to coat the grains with the vegetable mixture.
5. Incorporate Broth and Saffron: Pour in the hot vegetable broth and the prepared saffron infusion. Ensure the liquid evenly covers the rice and vegetables. Bring to a boil, then reduce heat to medium-low. Do not stir after this point.
6. Simmer: Allow the paella to cook uncovered for 15–18 minutes. If the liquid evaporates too quickly, add more hot broth or water as needed. The rice should be tender, and a crust (socarrat) may form at the bottom.
7. Rest the Paella: Remove the pan from heat. Cover with a lid or foil and let it rest for 5–10 minutes to allow flavours to meld and the rice to finish cooking.
8. Garnish and Serve: Sprinkle chopped fresh parsley over the paella and serve with lemon wedges on the side for added zest.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Seasonal Vegetables: Incorporate vegetables like zucchini, asparagus, or green beans depending on availability.
• Protein Boost: Add plant-based proteins such as chickpeas or tofu for added sustenance.
• Spice Level: Introduce a dash of cayenne pepper or chopped chili for a spicier kick.
• Herb Infusion: Experiment with herbs like thyme or rosemary to alter the flavour profile.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze portions in suitable containers for up to 1 month. Thaw in the refrigerator before reheating.
• Reheating: Warm in a skillet over medium heat, adding a splash of vegetable broth or water to prevent drying. Alternatively, microwave individual portions until heated through.

FAQs

What type of rice is best for vegetarian paella?

Short-grain Spanish rice varieties like Bomba or Calasparra are ideal due to their ability to absorb flavours while maintaining a firm texture.

Can I use turmeric instead of saffron?

While turmeric can provide a yellow hue, it lacks the distinct flavour of saffron. For authenticity, saffron is recommended.

Is a paella pan necessary?

No, a large, shallow skillet works well. The key is to allow the rice to cook evenly in a thin layer.

How do I achieve the socarrat?

Increase the heat during the last few minutes of cooking without stirring to form the desired crispy bottom layer.

Can I make this dish ahead of time?

Yes, prepare the paella and refrigerate. Reheat gently before serving, adding a bit of broth if needed.

What can I serve alongside vegetarian paella?

A simple green salad, crusty bread, or a glass of Spanish wine complements the dish nicely.

Is this recipe vegan?

Yes, this vegetarian paella is entirely plant-based and suitable for vegans.

How can I add more protein?

Incorporate legumes like chickpeas or lentils, or serve with a side of grilled tofu.

Can I omit olives or artichokes?

Absolutely. Feel free to customize the vegetable selection to your preference.

How do I prevent the rice from becoming mushy?

Avoid over-stirring and ensure the correct rice-to-liquid ratio. Let the paella rest after cooking to allow the rice to set.

Conclusion

Vegetarian Paella is a delightful and versatile dish that brings the rich culinary traditions of Spain to your table without the need for meat or seafood. Its combination of vibrant vegetables, aromatic spices, and satisfying rice makes it a favourite for both casual dinners and special occasions. Enjoy the authentic flavours and the joy of sharing this hearty meal with family and friends.

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