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Vegetarian Paella with loads of fresh vegetables and traditional Spanish spices.
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Vegetarian Paella

Bring a little Spanish sunshine to your table with this delicious and meatless Vegetarian Paella! We make ours with loads of fresh vegetables and traditional Spanish spices that will delight friends and family alike. Give it a try!
Course Main Course
Cuisine Spanish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 670kcal
Author kontakt_TH

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.

Notes

 
Store: 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 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:
  1. Are you looking for a little protein? Try my Quick & Easy Paella recipe.
  2. Spice up your paella by stirring some pepper flakes or cayenne pepper. 
  3. No paella rice on hand? Substitute arborio rice!
  4. If you’re running short on time, you can substitute roasted red peppers and tomatoes from a jar instead of roasting them yourself. 
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 670kcal | Carbohydrates: 100g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Sodium: 1253mg | Potassium: 635mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6068IU | Vitamin C: 91mg | Calcium: 81mg | Iron: 7mg