This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.
Here’s a recipe that’s guaranteed to get ooo’s and ahh’s whenever you serve it: this classic vegetarian paella! Paella is a traditional Spanish dish that has loads of variations. Often it’s made with seafood, but I’ve tasted many delicious vegetable-based versions while traveling in Spain!
As someone who lived a few months in Spain, I am particular about my paella. And this saffron-scented rice is loaded with a colorful assortment of vegetables, and it’s a true delight. I love serving it for dinner guests, but if you’re organized this one is easy enough to work for a weeknight, too. (It’s a vegan paella, too!)
5 Star Reader Review
“It was so delicious. It was easy to make although it does require frequent turning of the pan. I will definitely make it again.” -Evelyn
Ingredients In This Vegetarian Paella
Vegetarian paella is also called paella de verduras: a rice dish cooked in a shallow pan and loaded with vegetables. This recipe is based on loads of research from our recent trip to Spain. Alex and I wanted this recipe to reflect vegetables you might see in a Spanish paella, not just any old veggies! Here’s what you’ll need for an epic vegetarian paella:
- Traditional paella pan: You can also use a large skillet (see below)
- Bomba rice: you can also use Arborio rice.
- Tomato, onion and garlic: These aromatic vegetables make a quick “sofrito.”
- Saffron and pimentón: These are the two magic spices that bring the Spanish flavor (see below).
- Artichokes, peas, and chickpeas: These vegetables add flavor, texture, and staying power.
- Roasted red peppers: I like using these for garnish.
- Lemon wedges: Garnishing with lemon is the perfect bright finish.
The Best Rice For Paella: Bomba Or Arborio
The best rice for this vegetarian and vegan paella recipe? Bomba rice! Bomba rice is a white short grain rice that’s used for making paella. It can be hard to find at some grocery stores, but it’s easy to order it online: Bomba rice.
Another option is Arborio rice! This is the type of short grain rice that’s used for risotto. Arborio rice can result in a gummier texture than bomba, but it still works. Bomba is most consistent, if you can find it!
Key Paella Spices: Saffron And Smoked Paprika
There are two classic spices in a Spanish paella that bring in the authentic flavor. You may have heard of saffron, but it’s the combination with smoked paprika that makes the best hearty flavor in this vegetarian paella. (Bonus: I use it in lots of vegan recipes to bring in a meaty flavor.)
- Saffron brings an earthy flavor and a beautiful color to the dish. It’s expensive but worth the splurge. If you can’t find it or don’t want to splurge, a good substitute is ½ teaspoon turmeric.
- Smoked paprika (aka pimentón): This bright red spice gives the dish more color and a smoky undertone. Use leftovers for more of our top smoked paprika recipes.
Do You Need A Paella Pan?
There are some people who say it’s not paella if it’s not made in a paella pan! (Purists.) But not everyone has access to this special type of pan, or wants to store it. I highly recommend one if you plan to make paella regularly. Here’s what to know about finding one:
- A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently. This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.
- Don’t have one? Use your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet. Keep an eye on it!
Note that paella pans are made of carbon steel and can rust. If you buy one, make sure to dry the pan completely after cleaning it. Rub it with a bit of vegetable oil to prevent rusting.
How To Make Vegetarian Paella (And Get The Socarrat)
Once you’re ready to cook this vegetarian paella, it’s mostly set it and forget it. Mostly! Here are a few tips for the cooking process:
- Don’t stir it! That’s right: no stirring allowed! The broth and spices boil through the rice, leaving everything perfectly cooked. Traditional paella gets a nice brown crust on the bottom of the rice. The Spanish call this socarrat. (Note that it’s a little harder to get it if you’re using a skillet.)
- Keep an eye on it. You’ll want to make sure the heat isn’t so hot that the broth cooks too fast or it will burn on the bottom and the rice will be uncooked! Slow and steady. See the recipe below for more tips!
- If you’re using a paella pan, rotate the pan over the burners. My paella pan can fit over multiple burners, so I rotate it during cooking so it stays even.
Common Paella Mistakes To Avoid
- Stirring the rice. Resist the urge to stir! Stirring is what keeps you from getting a crust.
- Using too high of heat. I’ve done this before: you get a black bottom and crunchy grains of rice. Go for slow and steady.
- Buying the wrong rice. You just cannot use long-grain or instant rice here.
- Using the wrong pan size. It’s best to have a paella pan, but a very large skillet works. Just avoid small deep pans, which steam the rice instead of cooking it in a thin layer.
What To Serve Alongside
Once you’re done cooking, bring it to the table and spritz with lemon wedges. Unveil your brilliantly vegetable-filled vegan paella and everyone will ooo and ahh (I promise!). It’s great for entertaining, but I sometimes make them for weeknights too. What to serve with it to make it a meal? Here are a few ideas:
- Accessorize with slices of Manchego cheese and marinated olives
- Add Pan Con Tomate, garlicky tomato bread
- Mix up an easy arugula salad or citrus salad
- Pair with bread: a crusty baguette with olive oil for dipping is perfect
- Go super Spanish with patatas bravas and sangria
- Start with a cooling classic gazpacho
More Types Of Paella To Try
Want to make paella over an open fire? Or use the traditional seafood? Here are my top variations on paella recipes:
- Try my classic Spanish Paella
- Have a classic outdoor party with an Open Fire Seafood Paella
- Opt for an Easy Shrimp Paella
Dietary Notes
This vegetarian and vegan paella recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Easy Vegetarian Paella
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5 from 2 reviews
This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.
- Author: Sonja Overhiser
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Ingredients
- 1 medium yellow onion
- 6 garlic cloves
- 2 to 3 roma or plum tomatoes (1 ½ cups finely chopped)
- ¼ cup olive oil
- 15 ounce can chickpeas, drained and rinsed
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 large pinch saffron
- 1 ¾ teaspoons kosher salt, divided
- 3 cups vegetable stock
- 1 ½ cups short grain Bomba rice or arborio rice
- ½ cup frozen peas, rinsed under warm water
- 12 ounces artichoke hearts, quartered (marinated if desired)
- 1 to 2 jarred roasted red peppers, sliced into strips
- Lemon wedges from ½ lemon
- Chopped parsley, for garnish
Instructions
- Prep the vegetables: Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
- Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
- Cook the paella: In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and ¼ teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 ½ teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
- Add the artichokes and peas (10 minutes into cook time): When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
- Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
- Serve: When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
from A Couple Cooks https://ift.tt/j12D4B0
