Vegetable Paella Recipe
How to make Vegetable Paella like they do in Spain! A simple, easy, vegetarian dinner recipe that comes together in under an hour! Vegan and GF.
How to Make the Best Vegetable Paella
This vegetable paella brings the vibrant flavors of Spain right to your kitchen. Unlike traditional paella loaded with seafood or meat, this vegetarian version showcases the natural sweetness of seasonal vegetables—mushrooms, artichokes, carrots, and peas—all infused with precious saffron and cooked in a rich vegetable broth.
The secret to an authentic paella lies in the technique: building layers of flavor from the sofrito base, using quality short-grain rice that absorbs the broth without becoming mushy, and resisting the urge to stir once the liquid is added. This allows the coveted socarrat to form on the bottom—that delicious, caramelized crust of rice that paella lovers treasure.
Whether you’re serving this as a weeknight dinner or impressing guests at a gathering, vegetable paella delivers satisfying, wholesome flavors in under an hour. Serve it straight from the pan with wedges of fresh lemon and crusty bread on the side for a truly Spanish dining experience.
Vegetable Paella
How to make Vegetable Paella like they do in Spain! A simple, easy, vegetarian dinner recipe that comes together in under an hour! Vegan and GF.
Ingredients
Main Ingredients
Finishing Touches
Instructions
Sauté the Vegetables
- Set a large cast-iron pan to medium heat, pour a generous amount of olive oil and once hot, add the finely chopped onion and leek. Once these have softened, add the chopped garlic and mix well. Cook for 2-3 minutes.
- Add the carrots to the center of the pan. Once the carrots are a little golden on the sides, add the chopped mushrooms, sauté for 3-4 minutes.
Build the Paella
- Add tomato sauce (or tomato paste), softened nori seaweed and crushed saffron (use your fingers). Mix well until all ingredients are coated. Cook for a few minutes then add the rice, sauté 1 minute.
- Pour in 2¾ cups of the warm broth and the artichoke hearts and give a stir. Shake the pan a bit to ensure the rice and vegetables are evenly spread. The tradition says to not stir it anymore after adding the liquid, so this is a good time to taste the broth and adjust with salt and a little lemon juice. Add one or two rosemary sprigs for extra flavor.
Finish and Serve
- Increase heat, bring to a simmer then lower heat and simmer gently on low uncovered for another 15 mins or until the rice is al dente. Taste the rice. If it's still a little hard, add some hot water or broth until cooked through. Add the peas to the top of the paella and cook until the rice has absorbed all the liquid.
- Turn off the heat, cover with a lid, foil or newspaper and let it rest for 5-10 mins. Serve immediately. Sprinkle with chopped fresh parsley, and serve with a slice of lemon on the side.
Notes
- For a more traditional seafood flavor without fish, the nori seaweed adds a subtle umami taste. You can omit it if preferred.
- Different rice varieties absorb different amounts of liquid. Arborio typically requires more broth than bomba rice.
- The socarrat—the crispy rice at the bottom of the pan—is considered a delicacy. To achieve it, increase the heat slightly in the last minute of cooking.
