Vegetarian Paella
Delight in the vibrant flavors of Spain with this easy and flavorful Vegetarian Paella, a one-pan masterpiece perfect for weeknight dinners or dinner parties alike. Loaded with colorful vegetables like bell peppers, zucchini, and artichoke hearts, and seasoned with aromatic saffron, smoked paprika, and turmeric, this plant-based paella is as stunning as it is satisfying. The short-grain rice, simmered to perfection in rich vegetable stock and tomatoes, forms a golden, crispy layer at the base—just like traditional paella. Finished with a sprinkle of fresh parsley and a burst of tangy lemon juice, this Mediterranean-inspired dish is both hearty and wholesome, ideal for vegans, vegetarians, or anyone seeking a protein-packed, gluten-free recipe. Get ready to transport your taste buds straight to the sunny coasts of Valencia with this show-stopping, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 pinch saffron threads
- 1.5 cups short-grain rice (such as Bomba or Arborio)
- 4 cups vegetable stock
- 1 cup canned diced tomatoes
- 1 cup frozen peas
- 1 cup artichoke hearts, quartered
- 1 medium lemon, juiced
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a large, shallow skillet or paella pan over medium heat. Add olive oil and heat until shimmering.
Sauté the diced onion for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red and yellow bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the smoked paprika, turmeric, and saffron threads. Stir well to coat the vegetables in the spices.
Add the rice to the pan and stir for 1-2 minutes to toast it lightly and evenly coat it with the spices.
Pour in the vegetable stock and stir in the diced tomatoes. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low. Spread the rice evenly across the pan, but do not stir further (this helps create a crispy base).
Simmer uncovered for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Scatter the peas and artichoke hearts over the top of the paella. Cover the pan with a lid or foil and cook for an additional 5 minutes.
Turn off the heat and let the paella rest for 5 minutes, still covered.
Drizzle with lemon juice and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1382 mg | 29% | |
*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.
