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This Vegetable Paellarecipe is easy to make in one pot with vibrant veggies,protein-packed chickpeas,and aromatic spiced rice. It’s ready in about 1 hour and can be enjoyed as a mouthwatering Spanish-inspired vegetarian and vegan-friendly main course!
Have you been lucky enough to enjoy traditional Spanish paella? This classic one-pot Spanish ricedish is made with saffron-infused rice,vegetables,and a variety of proteins,like chicken and seafood. Other than being rich with flavor,it’s an always-impressive main that’s easy to love.
This Vegetable Paella recipe is just as impressive,aromatic,and easy to make as the classic version but swaps the meat for a medley of vegetables and protein-rich chickpeas. You won’t even notice that the meat is missing!
The result is a gorgeously golden rice dish with oh. so. delicious Spanish-inspired flavors. Plus,with minimal prep and everything being cooked in one pot,you can have this easy vegetarian paella recipe on the table in about an hour.
Recipe features
- The colorful combination of fresh vegetables,protein-packed chickpeas,and savory spices makes this Spanish vegetable paella a healthy choice with SO much flavor!
- All of the simple ingredients cook together in one pot. No paella pan needed!
- It’s a breeze to customize,from using your favorite vegetables to adjusting the spice level.
Ingredients
Paella vegetables–Yellow onion,red bell pepper,and mushrooms give the dish a sweet and savory base flavor,while green beans add a crisp-fresh element.
Seasonings–Both smoked and sweet paprika add a rich,smoky taste,while saffron threads lend a distinct golden color and subtle floral aroma that’s a must in classic paella. Salt and black pepper help balance the flavors.
Dry white wine –Use a dry white wine to deglaze the skillet,such as Pinot Grigio or Sauvignon Blanc. Don’t want to use the wine? Swap it for more vegetable broth instead.
Short grain rice–I like making paella with short grain rice like Arborio or Valencia rice because it cooks quickly and has the best fluffy-chewy texture. Feel free to use long grain white or brown rice as a substitute (check out the Tips and FAQs below for more information on switching the rice).
Chickpeas–Canned chickpeas add a boost of plant-based protein!
Green peas –Use fresh or frozen green peas (thawed ahead of time) for a pop of color and a fresh flavor.
Artichokes–Canned or jarred roasted or grilled artichokes add a unique textural dimension and tangy flavor.
Vegetable broth–The rice will absorb the broth as it cooks,so opt for a high-quality savory broth.
Instructions
Step 1:Sauté the veggies and spices. Heat the olive oil in a large skillet over medium-high heat. Once hot,add the onion,bell pepper,mushrooms,and green beans and sauté until softened. Add the garlic,both types of paprika,saffron,salt,and pepper,and cook until fragrant.
Step 2:Deglaze the skillet. Deglaze the skillet with the wine and cook until the liquid is almost completely absorbed.
Step 3:Cook the rice. Toast the rice in the hot pan for a few minutes,then add the chickpeas,tomatoes,peas,artichokes,and broth. Heat to a boil,then reduce the heat,cover with a lid,and cook until the rice is tender.
Step 4:Finish cooking,then serve.Remove the lid and let the paella continue cooking until the rice socarrat (a crispy layer of rice) forms at the bottom of the pan. Finish by stirring in the parsley,lemon juice,and an extra tablespoon of olive oil,then serve and enjoy!
Tips and FAQs
- Soak the saffron threads in a small amount of warm water or broth for 10 to 15 minutes before adding to the paella to extract the maximum flavor and color.
- Keep an eye on the liquid level throughout the cooking process,and add more broth if the rice looks like it’s drying out.
- After cooking,let the paella rest for a few minutesoff the heat to allow the flavors to meld together and the socarrat to finish forming at the bottom of the dish.
Tip
The total cook time will depend on the type of rice you use. I used short grain rice in this recipe,which took about 20 to 25 minutes to cook. Long grain rice will take slightly longer (likely 30 to 35 minutes).
Variations
- More veggie options –Swap the vegetables in this recipe for your favorites or with what’s in season. Yellow squash,zucchini,eggplant,asparagus,cherry tomatoes,spinach,and Spanish olives would all be great!
- Boost the plant-based protein–Consider adding plant-based protein sources like crispy tofu cubes,grilled tempeh strips,seitan,vegan sausage,cannellini beans,cooked lentils,or edamame in addition to the chickpeas.
- Spices and seasonings –Experiment with different spices and seasonings in the paella,like cumin,coriander,chili powder,red pepper flakes,and cayenne pepper.
Serving suggestions
There’s no better dish to share with your family and friends than paella. Serve it straight from the pan or transfer it to a large serving platter,then dig in!
To complement the vibrant flavors of this vegetarian paella,serve it alongside a crisp arugula saladand a side of crusty garlic bread. For a complete Spanish-inspired meal,pair the paella with stone fruit cevicheand a refreshing Spanish sangria or a crisp white wine.
Can I add meat to this?
Absolutely! While this recipe is designed to be vegan/vegetarian-friendly,you can certainly add meat,such as diced chicken,chorizo,or seafood like shrimp,squid,or mussels. Cook the meat separately before adding it to the fully cooked paella.
Can I use a different type of rice?
I personally love paella with short grain Arborio or Valencia rice,but you can use long grain white or brown rice or even cauliflower rice instead. Keep in mind that different types of rice will require different cooking times and liquid ratios,so be sure to follow the package instructions and watch the paella closely as it cooks to ensure the rice doesn’t dry out.
Do you need a paella pan to make this?
No,you don’t need a paella pan to make paella. While a traditional paella pan is ideal for achieving the iconic socarrat at the bottom,a wide and shallow skillet or a large,oven-safe pan will work just as well.
Is vegetable paella healthy?
Yes! Packed with a variety of fresh vegetables,chickpeas,and aromatic spices,it offers a good balance of fiber,protein,and essential nutrients. It’s also a great way to incorporate more plant-based meals into your diet without missing the meat!
Storage
Refrigerator:Store the leftover Spanish vegan paella in an airtight container in the fridge for 3 to 4 days.
Freezer:Transfer it to freezer-safe containers or ziplock bags,then freeze for 2 to 3 months. Thaw the leftovers overnight in the fridge before reheating in the microwave or on the stove.
More impressive rice dishes
If you made this paella recipe,be sure to leave a comment and star rating below. Thanks!
Vegetable Paella
This Vegetable Paellarecipe is easy to make in one pot with vibrant veggies,protein-packed chickpeas,and aromatic spiced rice. It’s ready in about 1 hour and can be enjoyed as a mouthwatering Spanish-inspired vegetarian and vegan-friendly main course!
Servings:
Instructions
Grab a large skillet with a lid and heat 3 tablespoon olive oil over medium-high heat. Add the onion,bell pepper,mushrooms,and green beans and cook until softened,about 5-7 minutes. Then add the garlic,salt,pepper,smoked paprika,paprika,and saffron and cook for another 2 minutes.
Add in the wine and cook for 3-4 minutes or until the liquid has almost completely absorbed. Next add the rice and stir to combine everything together,about 2 minutes.
Stir in the chickpeas,tomatoes,peas,artichokes,and broth and bring to a low boil. Once boiling,reduce heat,cover,and cook for about 20-25 minutes.
Once the rice is done cooking,remove the lid and let the mixture cook for another 5 minutes or until the rice starts to stick to the bottom and is browned. Then add in the parsley,lemon juice,and additional 1 tablespoon olive oil. Enjoy!
Notes
*If you prefer to use brown rice,the cook time will be closer to 35-40 minutes.
Nutrition
Serving:1g| Calories:494kcal| Carbohydrates:81g| Protein:15g| Fat:12g| Saturated Fat:2g| Polyunsaturated Fat:2g| Monounsaturated Fat:7g| Sodium:964mg| Potassium:770mg| Fiber:14g| Sugar:11g| Vitamin A:1799IU| Vitamin C:61mg| Calcium:123mg| Iron:7mg
