Roast Vegetable Paella
Bursting with vibrant Mediterranean flavors, this Roast Vegetable Paella is a plant-based twist on the Spanish classic that’s as satisfying as it is colorful. Featuring a medley of caramelized roasted vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes, this dish is seasoned with smoky paprika and aromatic saffron for an irresistibly rich and fragrant profile. Not only is it cooked to perfection with golden, crispy socarrat (the signature rice crust), but it’s also surprisingly easy to make in just under an hour. Perfect for a weeknight dinner or a festive gathering, this vegetarian paella is topped with peas, fresh parsley, and a squeeze of zesty lemon for a beautiful finish. Serve it straight from the pan for a showstopping, wholesome meal that will delight everyone at the table.
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Recipe Information
Ingredients
- 2 pieces red bell peppers
- 1 medium zucchini
- 1 medium eggplant
- 250 grams cherry tomatoes
- 4 tablespoons olive oil
- 3 pieces garlic cloves
- 2 teaspoons smoked paprika
- 0.25 teaspoons saffron threads
- 4 cups vegetable stock
- 2 cups short-grain paella rice
- 1 cup peas
- 1 piece lemon
- 0.25 cup flat-leaf parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Chop the red bell peppers, zucchini, and eggplant into bite-sized pieces. Place them on a baking tray along with the whole cherry tomatoes.
Drizzle 2 tablespoons of olive oil over the vegetables, and season with 0.5 teaspoon of salt and a pinch of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly charred.
While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large paella pan or wide skillet over medium heat.
Finely chop the garlic and sauté it in the olive oil for 1-2 minutes until fragrant.
Stir in the smoked paprika and saffron threads, letting the spices bloom for about 30 seconds.
Add the paella rice to the pan, stirring to coat the grains with the spice mixture.
Pour in the vegetable stock, gently stirring to ensure an even layer of rice. Bring to a simmer.
Reduce the heat to low and let the rice cook uncovered for about 15 minutes, without stirring, until most of the liquid is absorbed.
Scatter the roasted vegetables and peas evenly across the top of the rice. Continue cooking for another 5 minutes, allowing the vegetables to heat through and the rice to finish absorbing the liquid.
Increase the heat to medium-high for the final 1-2 minutes to create a crispy socarrat (crust) on the bottom of the paella. Be careful not to burn it.
Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5 minutes.
Garnish with freshly chopped parsley and lemon wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7098 mg | 309% | |
| Total Carbohydrate | 478.7 g | 174% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 70.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5368 mg | 114% | |
*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.
