An Amazing Vegetarian Paella
This colorful vegetarian paella brings smoky paprika, saffron rice, chickpeas, and plenty of vegetables to the table in one wide pan. It is Spanish-inspired, simple enough for a weekend dinner, and special enough to set,
- Total time
- 60 min
- Yield
- 6 servings
- Difficulty
- Medium
Prep 20mCook 40mSpanish-inspiredVegetarian Recipes
Paella is all about the rice. The grains cook in a shallow layer so they can absorb seasoned broth and form a toasty bottom crust, called socarrat. That crust is one of the pleasures of the dish.
This vegetarian version uses mushrooms, peppers, green beans, peas, tomatoes, and chickpeas for a satisfying pan with color and texture. Saffron adds its classic golden aroma, while smoked paprika gives warmth without meat or seafood.
You do not need a special paella pan, though it helps. A wide 12- to 14-inch skillet works well. The main trick is simple: once the broth goes in, spread the rice evenly and do not stir.
01What you'll need
Ingredients
19 items · 6 servings
- 3 cups low-sodium vegetable broth
- 1/4 teaspoon saffron threads, lightly crushed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 1/2 cups bomba, Calasparra, or Arborio rice, unrinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 can (14.5 ounces) no-salt-added diced tomatoes, with juices
- 1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
- 1 cup trimmed green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
- 1 lemon, cut into wedges
02How to make it
Step-by-step
1. Warm the saffron broth
Pour the vegetable broth into a small saucepan. Add the saffron and warm over low heat while you prepare the vegetables. It does not need to boil; warming helps the saffron bloom, which means it releases more color and flavor.
2. Sauté the firm vegetables
Heat the olive oil in a 12- to 14-inch paella pan or wide skillet over medium heat. Add the onion, bell peppers, and mushrooms. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the mushrooms give off most of their moisture.
3. Add the garlic and rice
Stir in the garlic and cook for 30 seconds. Add the rice, smoked paprika, sweet paprika, salt, and black pepper. Stir for 1 minute so the rice is coated in the seasoned oil. This light toasting helps the grains stay defined.
4. Add the tomatoes and broth
Stir in the diced tomatoes with their juices. Add the chickpeas and green beans, then pour in the warm saffron broth. Gently spread the rice into an even layer across the pan. From this point on, do not stir the paella.
5. Simmer without stirring
Bring the pan to a steady simmer over medium heat. Cook uncovered for 15 minutes, adjusting the heat as needed so the liquid bubbles gently but does not boil hard. If one side of the pan cooks faster, rotate the pan instead of stirring.
6. Add the peas
Scatter the frozen peas over the top. Continue cooking for 5 to 8 minutes, until the rice is just tender and most of the liquid has been absorbed. If the rice is still firm and the pan looks dry, add 2 to 4 tablespoons hot water around the edges.
7. Build the socarrat
Increase the heat to medium-high for 1 to 2 minutes. Listen for a faint crackling sound and smell for a nutty, toasted aroma. If you smell burning, lower the heat right away. This short blast helps form the crisp rice layer on the bottom.
8. Rest and serve
Remove the pan from the heat. Cover loosely with foil or a clean kitchen towel and let it rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges for squeezing over each plate.
03From our kitchen
Cook's tips
- Make-ahead plan: Chop the vegetables, rinse the chickpeas, and warm the saffron in the broth up to 1 day ahead. For the best texture, cook the paella shortly before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or broth, or microwave in short bursts until hot.
- Rice swap: Bomba or Calasparra rice gives the most paella-like texture. Arborio works in a pinch. Avoid rinsing the rice, and avoid long-grain rice unless you are comfortable with a less traditional result.
- Vegetable swaps: Artichoke hearts, zucchini, asparagus, or roasted red peppers can replace some of the vegetables. Add quick-cooking vegetables near the end so they do not turn mushy.
- Pan tip: A wide pan matters more than a deep pan. If the rice layer is too thick, it will steam instead of cooking like paella, and the bottom crust will be harder to form.
- Salt note: Broth and canned beans vary a lot. This recipe uses low-sodium broth and no-salt-added tomatoes and chickpeas. If yours are salted, reduce the added salt at first and adjust at the table.
Cook's note
Nutrition is an estimate per serving using USDA-style values for the listed ingredients, calculated with low-sodium vegetable broth, no-salt-added canned tomatoes, no-salt-added chickpeas, and 3/4 teaspoon fine sea salt. Different broth or canned goods can change the sodium significantly.
04Frequently asked
Questions & answers
Can I make this vegetarian paella without saffron?
Yes. The flavor will be different, but still good. Add a pinch of turmeric for color if you like, but use it lightly. Turmeric is earthy and can take over.
Do I really have to stop stirring after adding the broth?
Yes, if you want paella-style rice. Stirring releases starch and makes the dish creamy, more like risotto. Leaving it alone helps the rice cook in place and form a toasted bottom layer.
What can I use if I do not have a paella pan?
Use the widest skillet you have, ideally 12 to 14 inches across. A stainless steel, carbon steel, or cast-iron skillet works well. Avoid a small saucepan because the rice layer will be too deep.
Can I use brown rice?
Not as a direct swap. Brown rice needs more liquid and a longer cooking time, which can overcook the vegetables. If you want to use brown rice, par-cook it first until partly tender, then finish it in the pan.
Is this recipe vegan?
Yes, as written it is vegan as well as vegetarian, as long as your vegetable broth does not contain dairy or other animal-derived ingredients.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat6 g
- 8%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium383 mg
- 17%
- Total Carbohydrate67 g
- 24%
- Dietary Fiber9 g
- 32%
- Total Sugars11 g
- Protein11 g
- 22%
- Vitamin D0.1 mcg
- 1%
- Calcium63 mg
- 5%
- Iron3.1 mg
- 17%
- Potassium740 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Vegetarian RecipesBorani Banjan
Borani banjan is an Afghan eggplant dish layered with a gently spiced tomato sauce and cool garlic yogurt. This oven-roasted version keeps the rich flavor of the classic while using less oil than pan-frying.
Vegetarian RecipesClassic Risotto
Creamy, comforting, and made with simple pantry ingredients, classic risotto is a useful Italian recipe to learn. The key is adding warm broth slowly so the rice releases its starch and turns silky without any cream.
Vegetarian RecipesCheese and Spinach Calzone
This homemade calzone folds pizza dough around a creamy spinach and cheese filling, then bakes until golden and crisp. Serve it with warm marinara for dipping and a simple salad on the side.
Vegetarian RecipesShakshuka
Shakshuka is a cozy skillet of eggs poached in a spiced tomato and pepper sauce. It is simple enough for breakfast, but hearty enough for a weeknight dinner with warm bread or pita.