Bring a little Spanish sunshine to your table with this delicious and meatless Vegetarian Paella! Dating back centuries, paella is a crowd-pleasing dish from the Valencia region of Spain that can be customized to fit every budget and taste. We make ours with loads of fresh vegetables and traditional Spanish spices that will delight friends and family alike. Give it a try!
Recipe Highlights
- This gorgeous mix of rice and vegetables is as easy to make as it is to eat.
- Vegetables can be prepared in advance if you need to pull the dish together in less than one hour.
- Because it’s fun and healthy to eat, you’ll be making this dish over and over again.
- This is a classic recipe that can be customized any way you like.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Red and Green Peppers – Easily available and versatile, peppers can be eaten roasted, sauteed, or raw. Green peppers are considered slightly more bitter than red peppers.
- Cherry Tomatoes – These tiny, round tomatoes are sold in containers or bags and are perfect for salads or, in our case, roasting.
- Olive Oil – This wonderful oil works as well for salad dressings as it does for sautéeing. Extra Virgin Olive Oil is preferred (“EVOO”).
- Onions – Sometimes, a little goes a long way! Because onions are paired with leeks in this delicious Spanish dish, only half an onion is required. Wrap up the extra to use another day.
- Leeks – Like a giant scallion, leeks are milder but work the same way.
- Green Beans – Young beans that do not have large bulges are best for this recipe. Be sure to cut off the two pointed ends before you use them, a process known as “topping and tailing.”
- Carrots – Whether baby-sized or long, carrots are a healthy addition to any dish.
- Garlic Cloves – I recommend using fresh for better taste.
- Paella Rice – Known as Bomba in Spain, this short-grain rice is preferred when there is a large amount of liquid to be absorbed. No Bomba rice on hand? Substitute arborio rice!
- Vegetable Broth – Make it yourself, or pick it up at the grocery store.
- Bay Leaf – Available fresh or dried, bay leaves add a distinctive depth of flavor to simmered dishes.
- Saffron Threads –The vivid crimson stigmata of the saffron crocus are carefully dried, then sold as a luxury spice that adds a golden hue and subtle flavor to the dishes it complements.
- Paprika – This famous Hungarian spice is made from dried, ground, mild red peppers. Available in many different varieties, we use sweet paprika in our Vegetable Paella.
- Salt and Pepper – Keep it handy by the stove so you can add it to taste.
- Olives – Whether canned, brined, or cured, olives add a sharp hit of salt and flavor to any dish they grace.
Process Overview: Step-By-Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Roast Pepper and Tomatoes
Drizzle bell peppers and cherry tomatoes with olive oil and broil on a baking tray until they are soft. Remove from the oven and transfer the veggies to a cutting board.
- Sauté Veggies
In a large skillet with olive oil, sauté the onion, leek, green beans, and carrot, then add the garlic and sautéa a little longer.
- Add Rice
Add the rice to the skillet, then the vegetable stock, bay leaf, saffron threads, and paprika. Season with salt and pepper, then stir until everything is combined. Bring to a boil, then simmer until the rice has absorbed most of the stock and is almost tender.
- Cook
Now cover the skillet with foil or a lid and cook until everything is tender.
- Add toppings
Remove from heat and let stand for 10 minutes, then top with the roasted peppers, tomatoes, and olives.
- Serve
Drizzle with more oil if desired. Enjoy!
Vegetarian Paella Tips
Gather and prepare all your vegetables before you begin.
You can use any large skillet if you don’t have a paella pan.
Feel free to add any vegetables of your liking, such as broccoli florets, asparagus, mushrooms, etc.
Additions and/or Variations
- Are you looking for a little protein? Try my Quick & Easy Paella recipe.
- Spice up your paella by stirring some pepper flakes or cayenne pepper.
- No paella rice on hand? Substitute arborio rice!
- If you’re running short on time, you can substitute roasted red peppers and tomatoes from a jar instead of roasting them yourself.
Storing and Freezing Instructions
Paella is best served straight from the stove and eaten to the last grain of rice. However, leftovers may be covered and refrigerated for 3-5 days, or frozen for up to 4 weeks.
Vegetarian Paella – Frequently Asked Questions
Paella rice is a short-grain rice that absorbs liquid well. Since it is similar to arborio rice, you may substitute arborio rice in this recipe.
No! Any large skillet will work. We do not, however, recommend non-stick pans.
Yes! No paella is complete without the color and flavor that only saffron can provide.
Traditional paellas will naturally cook off the excess broth, so there’s no need to stir them. The process of cooking without stirring will also yield the grand prize, a crispy edge called “socarrat” on the bottom of the dish. However, you must be careful that this edge doesn’t burn, so keep a close eye on your cooking!
More Vegetarian Recipes You’ll Love
- Lentils and Butternut Squash Soup
- Easy Eggless Cheese Manicotti
- How to Make Falafel [the quick way]
- Easy Pressure Cooker Mushroom Risotto
- Browse more recipes…
Recipe Card 📖
Vegetarian Paella
Equipment
Ingredients
- 1 large red pepper, cut into quarters, then seeded and trimmed (about 120 g)
- 1 large green pepper cut into quarters, then seeded and trimmed (about 120 g)
- 10 oz (283 g) cherry tomatoes
- 6 tablespoons (90 ml) olive oil, divided
- ½ cup onion, peeled and finely chopped (about 100 g)
- 1 leek white part only, washed and sliced(about 150 g)
- 7 oz (200 g) fresh green beans, ends removed and cut into 1” (2.5 cm) lengths
- 1 large carrot, peeled and cut into slices (about 150 g)
- 5 garlic cloves, peeled and minced
- 14 oz (400g) paella rice
- 3 ½ cups (840 ml) vegetable broth
- 1 bay leaf
- 2-3 saffron threads
- Salt and pepper to taste
- 1 tablespoon sweet paprika
- 3.5 oz (100 g) olives (you can use black or green)
Instructions
- Preheat your oven to 450º F (230º C). Line a rimmed baking sheet with high-heat-resistant parchment paper or foil.
- Place peppers and tomatoes on the prepared baking tray. Lightly drizzle with 3 tablespoons of olive oil. Let the veggies roast under the broiler for 20-25 minutes, giving a stir every 5 minutes, until they are soft. Remove from the oven and transfer the roasted peppers and tomatoes to a cutting board. Let the roasted pepper sligly cool and then chop them into 1/2-inch slices. Set aside. Pro Tip: You may use store-bought roasted peppers and tomatoes to skip this step and save time.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion, leek, green beans, and carrot, and sauté for 3 – 4 minutes or until fragrant. Add the garlic and sauté for 1 more minute.
- Add the rice, then cook and stir for 3 minutes, or until the rice is opaque.
- Add the vegetable broth and bay leaf to the skillet. Crush the saffron threads between your fingers, then add them to the skillet with the paprika. Season with salt and pepper, then stir until everything is combined. Bring to a boil, then reduce heat to medium-low and cook, simmering, for 10 minutes, or until the rice has absorbed most of the broth and the rice is almost tender.
- Reduce heat to low, cover with foil or a lid, and cook for 10 minutes or until tender.
- Remove from heat and let stand, covered, for 10 minutes.
- Uncover and top with roasted peppers and tomatoes, and olives. Drizzle with more olive oil if desired. Serve immediately.
- Gather and prepare all your vegetables before you begin.
- You can use any large skillet if you don’t have a paella pan.
- Feel free to add any vegetables of your liking, such as broccoli florets, asparagus, mushrooms, etc.
- Are you looking for a little protein? Try my Quick & Easy Paella recipe.
- Spice up your paella by stirring some pepper flakes or cayenne pepper.
- No paella rice on hand? Substitute arborio rice!
- If you’re running short on time, you can substitute roasted red peppers and tomatoes from a jar instead of roasting them yourself.
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