Vegetarian Paella
The vegetarian paella is loaded with veggies and flavored with safran, paprika, and spices. Make this crowd-pleasing Spanish dish for large family dinners!
The popular Spanish paella may have been brought to the Iberian Peninsula by the Moors in the 10th century. Traditionally made in a shallow frying pan, this Valencian dish is a national treasure.
When people think of paella, they usually conjure up images of rice covered with seafood. This is the most popular version of paella, called Paella de marisco.
Another popular version, the Paella Mixtas is made with a mix of seafood and meat.
But there is also a paella that vegetarians can eat. The Paella Valenciana can be made without seafood using simply veggies.
Traditionally made in a large cast-iron pan, this vegetarian Spanish paella recipe is perfect for a family lunch or dinner! Pair it with a good red wine or a rose and vodka spritzer to enjoy!
Recipe Pointers For Vegetarian Paella
- If your rice is not completely cooked, you can add a little bit of water or broth. The important thing is that the liquid is completely absorbed at the end of cooking.
- Always allow your paella to rest for 5 minutes before serving. This will allow the aromas to develop.
- Use a deep shallow pan to get the best paella.
- You can replace the artichoke hearts with an equal amount of chopped mushrooms.
- You can also add peas, kidney beans, chickpeas, boiled corn, or lentils.
- You can replace the boiled eggs with stir-fried tofu.
- Garnish with green onions, chopped parsley, boiled egg halves, and grilled tomatoes if desired.
- Or serve with a plate of sliced fresh veggies, pickled olives, and lime!
FAQs about Vegetarian Paella
What does paella mean?
Paella is a Spanish word that means ‘frying pan’ and is also used to refer to the rice dish prepared in the frying pan.
How do you stop the burnt bit from forming at the bottom of the paella pan?
You shouldn’t stop the burnt crust from forming at the bottom of the paella pan. It’s considered an integral part of paella making in Valencia, and is called socarrat.
As long as it is crispy, and not completely burned, socarrat is delicious to eat and gives the paella a nice smoky flavor.
Can I store leftover paella?
Yes, you can store leftover paella in the refrigerator in an airtight container for a week or in the freezer for 3 months.
Add some olive oil and reheat in a frying pan before serving.
Why is safran added to the paella?
Safran is added to the paella to give it a distinctive golden-yellow color and floral taste.
What goes well with vegetarian paella?
Vegetarian paella goes perfectly with salads, fresh veggies, minestrone soup, or some crusty bread.
What if I cannot find Arborio rice?
If you cannot find Arborio rice, use Calasparra rice or Bomba rice. You could also use good-quality brown rice if you want to make it healthier.
Vegetarian Paella
The vegetarian paella is loaded with veggies and flavored with safran, paprika, and spices. Make this crowd-pleasing Spanish dish for large family dinners!
Ingredients
- 3 tablespoons of olive oil, divided
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 2 cups of Arborio rice
- 2 teaspoons of sweet paprika
- 1 teaspoon of Safran
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 3 1/2 cups of vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 bell pepper (color of choice) sliced
- 340 g green beans chopped in 1 inch
- 1 can (14.1 oz) artichoke hearts drained and cut in half
For Garnish
- 5 boiled eggs
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 250 g cherry tomatoes on the vine (optional)
Instructions
- Preheat the oven to 375 ˚F.
- Place the tomatoes in an oven-safe dish and sprinkle with 1 tbsp of olive oil, salt, and pepper to taste.
- Place in the oven and cook for 15 minutes.
- Cook the eggs; in a saucepan add 2 cups of water and add the eggs, bring the water to a boil.
- Once the boiling point is reached, turn off the heat, cover, and reserve for 15 minutes.
- Run the eggs under cold water and peel them, cut in half, and reserve.
- In a large saucepan add the rest of the olive oil and cook the onion for 3 minutes.
- Add garlic and cook for another 2 minutes.
- Add the rice and spices to the saucepan, mix well and cook for 1 minute.
- Slowly add the broth and tomatoes and bring to boil at medium heat. Cook 2 minutes.
- Reducethe heat to medium-low and simmer for 15 minutes without stirring.
- After 15 minutes of cooking add the bell pepper and green beans, mix gently and continue cooking for another 10 minutes, still without mixing.
- After 25 minutes of cooking, the broth should have evaporated.
- Remove from heat, add the artichokes, mix.
- Garnishwith green onions, fresh parsley, boiled eggs, and grilled tomatoes if desired.
- Usually,the paella is served in its baking dish directly on the table.
Grilled Tomato (optional step)
Boiled Eggs
Rice
Notes
If your rice is not completely cooked, you can add a little bit of water or broth. The important thing is that the liquid is completely absorbed at the end of cooking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 117mgSodium: 602mgCarbohydrates: 27gFiber: 3gSugar: 8gProtein: 7g
