Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen. (Bonus: no special pan needed to prepare this vegetable paella!)
This recipe post is sponsored by The USA Rice Federation. I was compensated for my time, however all opinions are my own.
Paella is a dish I love to order while dining out with friends and family. Its humble origins and one-pot appeal have a way of bringing people together, regardless of how intimate the setting is. So with its crowd-pleasing appeal and unique simplicity, it begs the question: Why not just cook it at home?
California Inspired Vegetarian Paella
This vegetable paella is chockfull of authentic flavor, yet endlessly riffable. All of the ingredients should be easy to source at your local grocery store, so don't fret over the ingredient list. (You may even have a fair amount of them already in your refrigerator or pantry.)
And although it comes together in under one hour, the rich layers of flavor will make you believe it's far more involved.
The beauty of paella is that it's a blank canvas for you to add any combination of vegetables you like. While many classic paella recipes include a mix of prawns, clams, and chorizo, this veggie version packs enough smoky depth and texture to satisfy any omnivore.
Easy One Pot Vegetable Paella (vegan)
I do, however, suggest trying to make the most of what's in season. By choosing local, seasonal veggies, you'll get the best flavor plus peak nutrition, which is a double-win. Therefore, the below recommendations are simply an outline for you to interchange as you see fit.
The process of making paella is pretty seamless, yet the rewards are huge. To get ahead, you can slice and dice the veggies in advance, and thaw the green peas. From there, this whole dish comes together in under one hour, making it a total weeknight win.
Traditionally, paella may be made with Bomba rice, which is a short-grain, starchy white rice primarily cultivated in eastern Spain. Personally, however, I choose a U.S.-grown short-grain white rice due to its high quality and ability to find.
Easy Vegetable Paella
U.S. short grain rice is softer and stickier than other varieties once cooked. It also has a slight springiness to the bite, making it a great choice for dishes like paella and risotto where rice is the key component. Some varieties include Arborio, Calmochi, and Koshihikari.
All U.S.-grown rice is gluten-free and the least allergenic of all grains. It's also rich in nutrients, contributing more than 15 vitamins and minerals, including folate and other B-vitamins, as well as iron. And because of rice's slow-digesting complex carbohydrates, it will help keep you satiated and well fueled.
This dish is brimming with antioxidants, plant-based protein, and dietary fiber. In fact, one serving delivers almost 25% of your daily fiber goal. And while it's plenty satiating from the rice, chickpeas, and veggies, if you're craving an extra dose of protein, feel free to add meat or fish. For example, grilled shrimp, clams, or sautéed chorizo.
Vegan Seafood Paella
Give this homemade paella recipe a try this week for a guaranteed family favorite. And be sure to snap a pic and tag #on Instagram so I can see your beautiful creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!
Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen.
Calories: 427 kcal | Carbohydrates: 61 g | Protein: 9 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 690 mg | Fiber: 6 g | Sugar: 9 gFull of color and simple flavors, this Spanish inspired Vegan Paella is loaded with veggies and an eye-catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven too.
Veggie Paella Recipe
Vegetable paella has been a part of our Christmas dinner for the last few years, and I thought it was time to share the recipe!
This amazing vegetable filled vegan paella is loaded with tender vegetables, Spanish rice and spices and is perfect for large and small gatherings!
My hope is to ensure that no matter what the situation you can make this vegan paella with ease. It’s very flexible and a great meal to have on the rotation!
Vegan Paella (quick + Easy Spanish Recipe)
In this recipe, a mix of vegetables are sauteed then simmered with Spanish rice and spices in broth until the rice is just tender, creating an easy vegan paella that everyone will love.
The Vegetables. This recipe calls for bell peppers, artichokes, green beans, peas and tomatoes for a colorful and easily accessible mix of veggies. You can also easily change-up some of the vegetables using asparagus, olives, capers, ets. You could even add chickpeas or sliced vegan sausage for variation.
The Rice. Paella rice should cook up al dente, not mushy. For traditional paella use a short to medium grain, round rice such as Valencia or arborio.
Colourful Vegetarian Paella
Saffron is what will give the rice its golden hue and unique aroma. I purchase my saffron from Trader Joe’s for a very reasonable price at $5.99 for a 0.02 ounce jar. It works well, but if you can’t find saffron for a reasonable price I suggest using turmeric in its place. Turmeric is traditionally known as ‘Indian Saffron’ and will lend a subtle peppery, warm flavor and yellow hue. It’s a great substitute for saffron when making paella.
Traditionally paella consists of a thin layer of rice with ingredients of choice over top. A paella pan has a large, round surface area and shallow slanted sides which allows the rice to spread out. After searching a few options I decided on this carbon steel paella pan from Lodge on Amazon. Carbon steel heats up quickly and cools down fast. It’s a pretty large pan with a 15 inch diameter and worked great on the burner with a little rotation.
No, if you don’t have a paella pan you can still make a delicious paella using a large skillet, dutch oven, or pot with a diameter of at least 12 inches would be ideal. That is how my mom makes it and its excellent none the less!
Vegan Paella (caribbean Paella)
Here’s a look at the steps with photos to use as reference. (Note – The full printable recipe is at the bottom of this post)
If you end up with leftover paella, there’s no reason to waste it by throwing it away. Instead, store it in the refrigerator or freezer for later, it reheats well too.
You can eat your vegetable paella straight from the pan, as is typical, or serve alongside some leafy greens with a big squeeze of lemon over top. Here are a few more of my favorite options:
Best Vegetarian Paella Recipe
If you try this vegetable paella recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Full of color and simple flavors, this vegan Spanish paella recipe is loaded with veggies and makes an eye catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven.
Steep saffron: In a small bowl, add the saffron threads to 3 tablespoons warm water, let set 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.
Instant Pot Paella (easy Vegan Recipe)
Saute: Heat olive oil/broth over medium heat in a large wide flat-bottomed pan or paella pan (a dutch oven or large pot would also suffice). Add onions and bell peppers, cook until tender, about 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes and bay leaves, cook another 3 minutes stirring frequently. For softer veggies, cook another 7 minutes or so, totaling 10 minutes after adding the latter ingredients.
Add rice + broth: Add in the rice, broth, saffron mixture/turmeric and salt. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible.
Boil + simmer: Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 15 minutes. Do not stir the rice. If using a large paella pan (15 inches or so) you’ll want to rotate the pan over the burner every so often to help cook the rice evenly. Stay in the kitchen and clean up so you’re right there to adjust the pan when needed. If liquids seem to boil off too quickly, add a little extra warm water/broth.
Yotam Ottolenghi's Multi Vegetable Paella (from Our Archives)
Add peas and artichokes: After 15 minutes of cooking, scatter the peas and artichoke hearts on top, cook for 5 minutes more.
Cover to steam: Turn off heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts and any other optional ingredients added as noted below. Once done, lightly fluff the rice and serve. Discard bay leaves before eating. Season with salt, pepper or more paprika to taste.
Serve: Garnish with
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