Spanish Vegetarian Paella

Craving the bold and vibrant flavors of Spain but looking for a plant-based twist? This Spanish Vegetarian Paella is the perfect solution! Ready in just 30 minutes, it’s a quick and delicious take on the classic dish, bursting with smoky spices, tender vegetables, and hearty rice. Perfect for weeknight dinners or impressing guests at a gathering, this one-pan wonder is as easy to prepare as it is satisfying to eat. With its rich blend of saffron, paprika, and fresh produce, this paella brings the essence of Spanish cuisine to your table—no seafood required! Whether you’re vegetarian or simply looking for a lighter version of a beloved classic, this recipe will transport your taste buds straight to sunny Valencia.

Ingredients:

2 tablespoons olive oil
1 onion – diced
1 red bell pepper – washed and chopped into ribbons
2 carrots – chopped into cubes
2 garlic cloves
150 g cherry tomatoes – halved
150 g spinach – chopped
150 g green peas – fresh or frozen
1 can/jarartichoke hearts in water – drained and quartered
70 g black olives
0.5 teaspoon smoked paprika
1 teaspoon saffron threads
300 g Spanish rice
1100 ml vegetable broth – hot
15 g fresh flat-leaf parsley – chopped
Lemon wedges – to serve

Instructions:

Heath the vegetable broth.

If using saffron threads, soak the saffron in a small bowl with 4 tablespoons of broth and let it sit for 10 minutes to steep.

Add some olive oil to a large skillet on medium heat. Add the onion and garlic and sauté until the onion is translucent.

At this point, add bell peppers, carrots, and sauté for 3 to 5 minutes—season with a bit of salt and add the paprika (if using). Then add the frozen peas, olives, spinach, and finally rice. Mix and stir well, cook the rice for a couple of minutes, then add the saffron.

Pour 3 1/2 cups of hot broth slowly in the pan, making sure it’s evenly distributed. Bring to the boil and then reduce the heat to medium and let it cook uncovered. Top with the artichokes. Never stir the rice.

Let the vegetable paella cook for 15-18 minutes. After 10 minutes, check the rice. If needed, add more broth, 1/3 cup at a time. Increase the heat during the last couple of minutes to create a crispy bottom.

Remove the pan from the heat, top with some cherry tomatoes, and cover it with a lid or tin foil and let the paella rest for 5-10 minutes. Garnish with the fresh chopped parsley and lemon wedges before serving.

Enjoy !

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Spanish Vegetarian Paella

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Spanish Vegetarian Paella

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