Mediterranean Paella Vegetarian
Dive into the vibrant flavors of the Mediterranean with this stunning Vegetarian Paella, a plant-based twist on the Spanish classic. Packed with colorful vegetables like sweet bell peppers, cherry tomatoes, artichoke hearts, and peas, this dish is infused with the warm, smoky notes of paprika, turmeric, and saffron. Perfectly cooked short-grain rice absorbs a rich vegetable broth, creating a tender yet crispy socarrat—Paella’s famous golden crust. This one-pan masterpiece is easy to prepare, making it an ideal choice for weeknight dinners or entertaining. Garnished with fresh parsley and served with zesty lemon wedges, this Mediterranean Vegetarian Paella delivers a beautiful balance of bold flavors and wholesome goodness in every bite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 cup Cherry tomatoes
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.25 teaspoons Saffron threads
- 4 cups Vegetable broth
- 2 cups Short-grain rice (like Arborio or Bomba)
- 1 cup Artichoke hearts (quartered, canned or jarred)
- 0.5 cup Green olives (pitted, sliced)
- 0.5 cup Frozen peas
- 2 tablespoons Parsley (fresh, chopped)
- 4 pieces Lemon wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, deep non-stick skillet or a paella pan over medium heat.
Finely chop the yellow onion and mince the garlic cloves. Add them to the pan and sauté for 3-4 minutes until softened and fragrant.
Slice the red and yellow bell peppers into thin strips. Add the bell peppers to the pan and cook for another 3-4 minutes until slightly tender.
Add the cherry tomatoes to the pan and sprinkle in the smoked paprika, turmeric, and saffron threads. Stir everything to combine and let cook for 2 minutes, allowing the spices to bloom.
Pour in the vegetable broth and stir to incorporate. Bring the mixture to a gentle simmer.
Add the short-grain rice to the pan in an even layer, making sure it is distributed evenly but not stirred. Let the rice absorb the broth and begin to cook as it simmers.
After 10 minutes of cooking, scatter the artichoke hearts, green olives, and frozen peas over the rice. Do not stir; this ensures a crispy bottom layer called socarrat forms.
Season the paella with salt and black pepper. Continue to cook without stirring for another 15-20 minutes, watching for the rice to absorb all the liquid. Reduce the heat slightly if needed to prevent burning.
Once the rice is cooked and a crust has developed on the bottom of the pan, remove the paella from the heat.
Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the paella.
Serve the Mediterranean Vegetarian Paella hot and enjoy a colorful, flavorful meal!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
