Vegetarian Paella

Learn how to make a vegetarian paella for your next dinner party. This one-pan rice dish is easy to make and full of Spanish flavor.

Vegetable Paella

Paella is a Spanish dish created in the region of Valencia. While it’s usually made with seafood or meat, I’ve made a vegetarian version by using extra vegetables.

This vegetarian paella recipe is tasty, hearty, loaded with Spanish flavors, and so easy to make. It’s perfect for a special meal or dinner party.

What You’ll Need

To make this vegetarian paella, you’ll need the following ingredients:

• Extra-Virgin Olive Oil: you could also use another oil, such as avocado oil
• Onion: peel and finely dice half of a yellow onion
• Red Bell Pepper: remove the seeds and dice the red bell pepper
• Tomatoes: preferably fresh tomatoes. However, you can also use canned tomatoes.
• Seasoning: including garlic powder, paprika, saffron, salt, and black pepper. If you don’t have saffron, substitute with ground turmeric
• Bay leaf: to add flavor
• Vegetable Stock: you may also use water.
• Paella rice: short-grain paella rice is used for this dish. It can usually be found in the bulk section. If you can’t find any, I suggest using arborio rice.
• Optional Toppings: top with freshly chopped parsley and almonds.

How to Make Vegetable Paella – Step-by-Step

1. Cook the vegetables: In a medium-sized skillet, heat the oil over medium-low heat. Add onions and cook until translucent, about 5 minutes, stirring frequently. Stir in the sweet peppers and tomatoes and cook for about 5 minutes.

2. Add seasoning and stock: Add the bay leaf, garlic powder, paprika, saffron, salt, and pepper. Stir in vegetable broth and increase heat to bring to a boil.

3. Add rice: As soon as the water comes to a boil, add the rice and reduce heat to low. Cover the skillet and let the rice simmer until the liquid is absorbed, about 30 minutes. When rice is tender, turn off heat.

4. Garnish and serve: Add the fresh parsley and chopped almonds. Remove bay leaf and serve.

Tips & Suggestions

Make-Ahead: If you’re making this ahead of time, cook everything per the directions except for holding off on adding the garnishes until you reheat the dish.

Add More Vegetables: While I’ve made this dish with peppers and tomatoes, more vegetables can certainly be added. Asparagus, green peas, mushrooms, and

Substitute for Saffron: If you have a hard time finding saffron, use a pinch of turmeric to give the rice a traditional yellow tint.

Add a Protein: While paella is traditionally made with seafood or meat, use chickpeas to make this a more filling dish. Simply add in a cup of chickpeas when cooking the vegetables.

Use Brown Rice: if you prefer to skip the white rice, use brown rice instead. This will take longer to cook, about 45 minutes.

More Easy Dinner Recipes

• Cauliflower Tikka Masala
• Mediterranean Quinoa Salad
• Vegan Power Bowls
• Crispy Potato Tacos with Chipotle Sauce
• Cauliflower Tacos

Did you make this Vegetarian Paella? Leave a comment below to let us know how it turned out! Be sure to tag me on Instagram to show me your dish!

This recipe was originally published on October 11, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!

Vegetable Paella

5 from 2 votes

Print Rate

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 4

Calories: 302kcal

Author: Sapana Chandra

This vegetable paella is packed with fresh, seasonal vegetables blended with spices to create a delicious meal that will delight anyone you make this for!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups diced tomatoes
• 1 teaspoon sweet paprika
• 1 teaspoon saffron threads
• 1 bay leaf
• 2 cups vegetable broth
• 1 cup short-grain paella rice
• sea salt and pepper, to taste

Garnish

• 1/4 cup chopped parsley
• 2 tablespoons chopped almonds

Instructions

• In a medium-sized skillet, heat the oil over medium-low heat. Add onions and cook until translucent, about 5 minutes, stirring frequently. Stir in the sweet peppers and tomatoes and cook for about 5 minutes.
• Add the bay leaf, garlic powder, paprika, saffron, salt, and pepper. Stir in vegetable broth and increase heat to bring to a boil.
• As soon as the water comes to a boil, add the rice and reduce heat to low. Cover the skillet and let the rice simmer until the liquid is absorbed, about 30 minutes. When rice is tender, turn off heat.
• 4. Garnish and serve: Add the fresh parsley and chopped almonds. Remove bay leaf and serve.

Notes

If you have a hard time finding saffron, use a pinch of turmeric to give the rice a traditional yellow tint.

Nutrition

Calories: 302kcal, Carbohydrates: 53g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 490mg, Potassium: 518mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2970IU, Vitamin C: 110mg, Calcium: 67mg, Iron: 2mg

Course: Main Dish

Cuisine: Spanish

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