Vegetable Paella

Name: Vegetable Paella
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 3
Ingredients: Arborio rice 1 ¼ cup; Red peppers 1; Zucchini 1 cup; Peas ½ cup; Carrots 1; Celery 1 rib; White onions 1; Tomato purée 0.4 cup; Saffron 1 bag; Paprika ½ tsp; Extra virgin olive oil to taste; Parsley to chop 1 tuft; Fine salt to taste; Black pepper to taste; Garlic in the shell 1 clove; Celery 1 rib; White onions 1; Carrots 1; Water 6 &frac13; cups

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 3
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Vegetarian paella is seriously a celebration of fresh ingredients and colorful flavors, really bringing the heart of Spanish cuisine right to your table. And you know what? It’s all about that bright yellow saffron rice. Really bright. It does not just look stunning but also gives this fragrant, kinda earthy vibe that just screams summer. The beauty of this vegetable paella is in its versatility. Seriously. It highlights fresh, in-season veggies like zucchini, peppers, and peas. And listen, these ingredients soak into the rice, making each bite juicy and slightly sweet, thanks to a touch of tomato sauce. And the addition of paprika? Oh, it's perfect. It introduces a smoky note that feels warm but not overwhelming at all. While this Spanish dish isn't tied to just one region, Valencia is often celebrated for its version—showing off the classic trio of saffron, rice and seasonal veggies. Really, really classic stuff.

Plus, many people turn to this plant-based paella as their go-to for feeding a crowd because it’s pretty simple to customize based on what's available. Some days, you might find your bowl loaded with tender zucchini and crisp bell peppers, while other times, it could be all about golden roasted carrots and moist tomatoes. And look, regardless of the veggies you choose, the dish is always big on flavor and full of color. For sure.

This is the kind of vegetable paella perfect for family gatherings or a relaxed weekend dinner. It is a one-pot meal that does everything you need—it fills you up, tastes great, and brings a touch of Spain to your table. And here's the deal, it suits a variety of diets, so everyone feels included. Some folks even swap in extra veggies or sprinkle on herbs, making each meatless paella unique. No question. No matter how you prepare it, this dish consistently gives you that easy-going, hearty Spanish comfort that everyone looks forward to at mealtime.

INGREDIENTS

For the paella: Arborio rice 1 ¼ cup (250 g); Red peppers 1; Zucchini 1 cup (130 g); Peas ½ cup (80 g); Carrots 1; Celery 1 rib; White onions 1; Tomato purée 0.4 cup (100 g); Saffron 1 bag; Paprika ½ tsp; Extra virgin olive oil to taste; Parsley 1 tuft - to chop; Fine salt to taste; Black pepper to taste; Garlic 1 clove - in the shell

For the broth: Celery 1 rib; White onions 1; Carrots 1; Water 6 ⅓ cups (1.5 l)

Preparation

How to prepare Vegetable Paella

To prepare the vegetarian paella, first take care of the vegetable broth. Chop the celery 1, onion, and carrot 2 into chunks and place them in a pot with 6 cups of water 3. Bring to a boil and cook over low heat for 30 minutes.

Meanwhile, finely chop the onion 4, carrot 5, and celery 6.

Cut the pepper in half and remove the stem 7, seeds, and internal filaments, then slice it into strips 8. Trim the zucchini and cut it into rounds 9.

In a wide pan (preferably a paellera), pour a drizzle of olive oil 10, add onion, garlic, and carrot. Also add a clove of garlic 11 and sauté for a few minutes. Then add zucchini to the pan 12.

Add the peppers 13 and season with salt and pepper 14. Cook for a few minutes until the vegetables are slightly wilted. Remove the garlic 15.

Add the rice 16 and toast it, stirring well, for 2 minutes. Pour in the vegetable broth 17 enough to cover all the rice. Meanwhile, dissolve the saffron with a little water or broth and add it to the pan 18.

Add the paprika 19 and tomato puree 20. Adjust salt and pepper 21

Add the peas 22, stir one last time, and cook for 15-20 minutes over medium-low heat. It is important not to stir the paella during cooking to avoid burning it; this way, a delicious golden crust will form on the bottom. If necessary, you can add more vegetable broth. When the rice is cooked and has absorbed all the liquid, remove the pan from the heat and let it rest for a few minutes. Finish with a drizzle of raw olive oil and freshly chopped parsley 23. The vegetarian paella is ready to be enjoyed 34.

Storage

The paella can be stored in the refrigerator in a closed container for 2 to 3 days at most.

Tip

The vegetarian paella is very versatile and can be adapted with your preferred or seasonal vegetables. Besides zucchini, peppers, carrots, and onions, you can add eggplants, green beans, or mushrooms. The important thing is to cut the vegetables uniformly to ensure even cooking.

For the translation of some texts, artificial intelligence tools may have been used.

Vegetable Paella

PRESENTATION

INGREDIENTS

How to prepare Vegetable Paella

Storage

Tip

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