Discover the vibrant flavors of this wholesome Vegetable Paella, a plant-based twist on a Spanish classic.
Packed with fiber-rich vegetables, protein from legumes and mushrooms, and heart-healthy olive oil, this dish is naturally low in saturated fat.
Quick, simple, and satisfying, it’s perfect for weeknight dinners, meal prep, or entertaining, delivering both nutrition and authentic Mediterranean taste in under an hour.
Nutritious Vegetable Paella
Equipment
- 1 large cast-iron or heavy-bottom skillet/pan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 measuring cup
- 1 Wooden spoon
- 1 small bowl (for soaking saffron or nori)
Ingredients
Sofrito:
- 1/4 cup extra virgin olive oil
- 1 medium onion diced (~1 1/2 cups / 100 g)
- 1 leek diced and rinsed (~1 cup / 80 g)
- 2 garlic cloves roughly chopped
Vegetables & Rice:
- 2 small carrots diced (~1 cup / 105 g)
- 2 cups mushrooms sliced or chopped (~150 g)
- 1/4 teaspoon salt
- 1/4 cup tomato sauce or 1 tablespoon tomato paste
- 1/2 sheet nori seaweed finely chopped and mixed with 1 teaspoon water (optional, see notes)
- 1/4 teaspoon crushed saffron about 8–12 strands
- 1 cup short-grain rice bomba, arborio, Valencia, Senia, Bahia, or Calasparra
- 2 3/4 –3 1/2 cups hot vegetable broth
- 1 cup artichoke hearts canned or fresh
- 1 cup frozen green peas ~100 g
- Salt to taste
- Lemon juice to taste
- 1 –2 fresh rosemary sprigs
Garnish:
- Fresh parsley chopped
- Lemon slices
Instructions
- Prepare the Sofrito Base: Begin by heating a large cast-iron or heavy-bottom skillet over medium heat. Pour in the olive oil and allow it to warm until it shimmers gently. Add the diced onion and leek, spreading them evenly in the pan. Cook slowly, stirring occasionally, until they become soft, translucent, and slightly golden around the edges—this should take about 5–6 minutes. Next, add the roughly chopped garlic, stirring constantly to avoid burning, until its aroma fills the kitchen, about 1–2 minutes. This forms the fragrant sofrito, which is the flavor foundation of your paella.
- Sauté the Carrots: Move the softened onions, leek, and garlic to the edges of the pan, creating a space in the center. Add the diced carrots to the center and cook over medium heat, letting them caramelize slightly on the edges. Stir occasionally to ensure even cooking. The carrots should remain tender-crisp, providing both texture and natural sweetness that balances the richness of the sofrito.
- Add the Mushrooms: Once the carrots are lightly golden, incorporate the mushrooms into the pan. Stir them gently, letting them release their moisture and absorb the flavors of the sofrito. Cook for 3–4 minutes, or until the mushrooms begin to shrink slightly and develop a deeper, earthy flavor. This step enriches the dish with umami, creating the hearty essence of the paella.
- Incorporate Tomato, Nori, and Saffron: Next, add the tomato sauce (or tomato paste), ensuring all vegetables are evenly coated. Sprinkle in the finely chopped nori seaweed if using, mixing well to infuse a subtle, savory depth reminiscent of traditional seafood paella without using any animal products. Finally, crush the saffron strands between your fingers and scatter them into the pan, stirring gently. This step imparts a beautiful golden color and a fragrant, floral aroma that is signature to Spanish paella.
- Toast the Rice: Add the short-grain rice to the pan, stirring to coat each grain with the sofrito mixture. Allow the rice to toast lightly for 1 minute, enhancing its natural nutty flavor. This ensures that the rice absorbs the liquid evenly in later steps and helps prevent it from becoming mushy.
- Add Broth and Artichokes: Carefully pour in 2 3/4 cups of warm vegetable broth and add the artichoke hearts. Stir gently to distribute the ingredients evenly across the pan. Taste the broth at this stage and adjust the seasoning with salt and a squeeze of fresh lemon juice. Optionally, add 1–2 rosemary sprigs for an aromatic lift. Once the liquid is added, it is traditional not to stir the paella further, allowing the rice to cook evenly and form a subtle socarrat (crispy bottom layer).
- Simmer the Paella: Increase the heat slightly to bring the liquid to a gentle simmer, then reduce the heat to low. Let the paella cook uncovered for about 15 minutes. Check the rice’s texture periodically: if it is still firm, add small amounts of hot water or broth until fully tender. This slow cooking allows the flavors to meld while preventing the rice from sticking or overcooking.
- Add the Peas: Scatter the frozen green peas evenly over the top of the paella during the final 5–7 minutes of cooking. They will thaw and warm through without becoming mushy, adding a pop of color and a sweet, fresh taste that complements the earthy vegetables.
- Rest the Paella: Once the rice has absorbed all the liquid and is cooked to al dente perfection, turn off the heat. Cover the pan with a lid, foil, or even a layer of newspaper, and let the paella rest for 5–10 minutes. This resting period allows the flavors to fully develop, and the steam gently finishes cooking the rice while maintaining its texture.
- Garnish and Serve: Before serving, remove the rosemary sprigs and fluff the rice gently with a spoon. Sprinkle with freshly chopped parsley and arrange lemon slices around the pan. Serve immediately, letting diners squeeze fresh lemon juice over their portions. The result is a visually stunning, aromatic, and deeply flavorful vegetable paella that is both hearty and healthy, perfect for family dinners or casual gatherings.
Notes
- Short-grain rice such as arborio, bomba, or Valencia rice works best, as it absorbs liquid evenly and maintains a slightly firm texture.
- Nori seaweed is optional but adds a subtle umami flavor reminiscent of traditional seafood paella without animal products.
- Saffron is delicate—crush it gently between your fingers before adding to release maximum aroma and color.
- Vegetable broth should be warm to ensure even cooking; cold liquid can slow down the rice’s absorption and affect texture.
- Frozen peas and canned artichokes save prep time but feel free to use fresh alternatives for brighter flavor.
- Adjust seasoning with salt and lemon juice toward the end of cooking to balance flavors perfectly.
Chef’s Secrets For Perfect Paella
A perfectly cooked vegetable paella relies on layering flavors carefully.
The sofrito—slow-cooked onions, leeks, and garlic—is the foundation, so never rush this step.
Toasting the rice briefly before adding broth ensures it absorbs the liquid evenly, giving a firm yet tender bite.
Avoid excessive stirring once the broth is added; this allows the rice to form a thin crust at the bottom called the socarrat, which is the hallmark of authentic paella.
For a subtle herbal note, add a sprig of rosemary or thyme during cooking.
Finally, always let the paella rest after cooking—this step enhances the aroma, texture, and flavor, making the dish more harmonious.
Serving Suggestions To Impress Guests
Vegetable paella is versatile and can be paired with a variety of sides. Serve it straight from the pan with lemon wedges for a bright, tangy contrast.
A light green salad dressed with olive oil and vinegar complements the richness of the rice.
For a Mediterranean-inspired feast, accompany with roasted peppers, olives, or grilled asparagus.
This dish also works wonderfully for casual gatherings or meal prep; plate individual portions and garnish with fresh parsley for a professional presentation.
A chilled glass of crisp white wine or sparkling water with lemon elevates the meal even further.
Storage Tips For Longevity And Flavor
Leftover paella can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of water or broth to prevent the rice from drying out, and warm gently on the stovetop or in the oven.
Freezing is possible for up to 2 months; thaw overnight in the fridge and reheat slowly.
Avoid microwaving without moisture, as this can make the rice clump and lose its texture.
For meal prep, divide into single portions before refrigerating to make reheating easier and maintain the integrity of the vegetables.
Frequently Asked Questions
1. Can I use other types of rice?
Yes, but short-grain rice like arborio, bomba, or Valencia is ideal. Long-grain rice tends to remain dry and doesn’t absorb flavors evenly, resulting in a less authentic texture.
2. Is this paella vegan and gluten-free?
Absolutely. All ingredients are plant-based and naturally gluten-free, making it suitable for vegan and gluten-free diets. Just ensure your vegetable broth is labeled gluten-free.
3. Can I make paella without saffron?
Saffron adds authentic aroma and color, but if unavailable, turmeric or smoked paprika can be used as a substitute. Note that the flavor will be slightly different but still delicious.
4. How do I get a crispy bottom (socarrat)?
Cook the paella undisturbed over low heat once the broth is added. After the rice has absorbed most liquid, increase heat slightly for a few minutes to form a thin, caramelized crust. Avoid stirring, as it disrupts the socarrat.
5. Can I add other vegetables or protein?
Yes! Seasonal vegetables like bell peppers, zucchini, or green beans work well. For added protein, chickpeas or cooked tofu cubes can be incorporated without affecting cooking times significantly.
