Why You’ll Love This Recipe
Spanish Vegetarian Paella is a vibrant and hearty dish that brings the bold flavors of Spain without the need for meat or seafood. Packed with seasonal vegetables, fragrant saffron-infused rice, and traditional Spanish spices, this plant-based version is both comforting and festive. It’s perfect for gatherings or a cozy dinner, offering a delicious and colorful centerpiece for any table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarlicbell peppers (red and green)tomatoeszucchinieggplantartichoke hearts (canned or frozen)green beanspeasvegetable brothsaffron threads (or turmeric for a budget-friendly option)smoked paprikasalt and peppershort-grain rice (like Bomba or Arborio)lemon wedgesfresh parsley
directions
Heat olive oil in a large paella pan or wide skillet over medium heat.
Sauté chopped onions and garlic until softened and fragrant.
Add diced bell peppers, zucchini, and eggplant. Cook until the vegetables start to soften.
Stir in chopped tomatoes and cook for a few more minutes until they break down into a sauce.
Mix in the rice and stir to coat with the vegetable mixture.
Pour in the vegetable broth, add saffron threads (or turmeric), smoked paprika, salt, and pepper.
Add green beans, peas, and artichoke hearts, spreading everything evenly across the pan.
Bring to a boil, then reduce to a simmer. Do not stir the rice once the broth is added.
Cook uncovered for about 20 minutes, or until the liquid is absorbed and rice is tender.
Turn off the heat, cover the pan with a clean kitchen towel, and let it rest for 5-10 minutes.
Garnish with fresh parsley and lemon wedges before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 30 minutesResting time: 10 minutesTotal time: 55 minutes
Variations
Add chickpeas for extra protein and texture.
Use mushrooms for an earthy, meaty flavor.
Include roasted red peppers or olives for additional Spanish flair.
Try it with quinoa or brown rice for a different grain base.
Add a pinch of chili flakes for a spicy kick.
storage/reheating
Store leftover paella in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat with a splash of broth or water to prevent drying out.Freezing is not recommended, as the rice texture may change.
FAQs
What type of rice should I use for paella?
Short-grain rice like Bomba or Arborio is best because it absorbs liquid well without becoming mushy.
Can I make this paella ahead of time?
Yes, but it’s best enjoyed fresh. You can prepare the vegetables in advance to save time.
Is saffron necessary?
Saffron gives traditional flavor and color, but turmeric is a good budget-friendly substitute.
Can I add more vegetables?
Absolutely. Use whatever is in season or what you prefer.
How do I get the crispy bottom layer?
Don’t stir the paella once the broth is added, and cook over medium-high heat for the last few minutes to develop the socarrat.
What if I don’t have a paella pan?
A wide, shallow skillet will work. Just avoid deep pots.
Is this dish gluten-free?
Yes, as long as your broth and seasonings are gluten-free.
Can I use frozen vegetables?
Yes, especially for peas, green beans, and artichokes. Thaw and drain before using.
Do I need to cover the pan while cooking?
No, paella is traditionally cooked uncovered.
How do I serve paella?
Serve it straight from the pan with lemon wedges and a sprinkle of fresh herbs.
Conclusion
Spanish Vegetarian Paella is a satisfying and colorful way to enjoy the essence of Spanish cuisine in a meat-free dish. Whether you’re serving it at a dinner party or preparing a weeknight meal, this flavorful one-pan recipe brings joy, tradition, and plenty of vegetables to the table.
Print
Spanish Vegetarian Paella
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
A vibrant and flavorful Spanish Vegetarian Paella packed with seasonal vegetables, saffron-infused rice, and traditional Spanish spices, perfect for a hearty plant-based meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 cup artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1 1/2 cups short-grain rice (such as Bomba or Arborio)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup frozen peas
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large paella pan or wide skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in bell peppers, zucchini, and green beans. Cook for 5-7 minutes until slightly tender.
- Add artichoke hearts and cherry tomatoes, cooking for another 2-3 minutes.
- Stir in the rice, smoked paprika, and saffron (with its soaking water). Mix well to coat the rice.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to a simmer and cook uncovered for about 20 minutes, without stirring.
- Scatter peas over the top and cook for another 5 minutes until the rice is tender and liquid absorbed.
- Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use high-quality saffron for the best flavor and color.
- Do not stir the paella once the broth is added to achieve a crispy bottom layer (socarrat).
- Customize with seasonal vegetables or what you have on hand.