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Vegetarian Paella Recipe: How to Make Vegetable Paella

Written by MasterClass

Last updated: Apr 15, 2024 • 4 min read

Vegetarian paella is the quintessential party dish and the perfect way to take advantage of the entire seasonal spectrum of the farmers’ market.

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What Is Vegetarian Paella?

Vegetarian paella is a rice dish from Valencia, Spain, that combines short-grain rice with a classic Spanish sofrito, saffron, stock, and various fresh vegetables, all cooked over an open flame. Traditional Spanish paella recipes include many regional forms of meat and seafood, but vegetable paella centers its charms around produce.

The term “paella” refers both to the dish and the large, two-handled pan traditionally used for its preparation. This special pan contributes to paella’s unique texture, yielding a dry rice dish (called arròs seco) in which each grain is separate. The cooking liquid gets fully absorbed in an authentic Spanish paella, with a consistency more like fried rice than creamy risotto.

Do I Need a Paella Pan to Make Paella?

While the large, shallow profile of a paella pan ensures even cooking, with as much rice as possible making contact with the bottom of the pan, you can also use one or more large skillets. To ensure quick cooking and caramelize your base layer of rice, be sure to cook your paella over high heat.

Paella pans are thin, which means they heat up very fast. That, combined with an extra-large surface area, means the cooking liquid evaporates quickly, yielding the desired dry texture. To mimic this effect, use a skillet made of thin aluminum or stainless steel, and avoid cast iron and other heavy materials.

5 Tips for Making Vegetarian Paella

Paella has a reputation as an intimidating, all-day affair—but follow these tips, and you’ll find it more than manageable, even on a weeknight.

  1. 1. Use the right rice. As arguably the most essential ingredient, paella rice should be very absorbent short- or medium-grain rice, never long grain. Short-grain rice can absorb more water before becoming mushy, helping you achieve the perfect, dry texture. Look for Spanish bomba rice or Calasparra varieties or the more widely available Italian Arborio rice. Avoid brown rice, which takes longer to cook.
  2. 2. Add umami, protein, and salt. Traditional paellas often include a mix of seafood and cured meats. Using umami-rich vegetables like mushrooms and tomatoes allows you to achieve a similar flavor without animal products. Consider adding protein with a legume, like chickpeas, or your favorite vegan sausage.
  3. 3. Resist the urge to stir. The best paellas thoroughly cook the bottom layer of rice to create a crispy crust called socarrat. These bits of caramelized rice found on the bottom and sides of the pan are highly coveted and will only form if you resist stirring the paella once you add the rice. Let the rice cook undisturbed until it has absorbed all of the liquid.
  4. 4. Keep the pan uncovered. Unlike many other rice dishes, which rely on trapped steam to create fluffy, moist grains, paella should have an al dente, “dry” texture. The best way to achieve this signature texture is by leaving the rice uncovered during the cooking process.
  5. 5. Use a saffron substitute. Saffron gives paella its distinct orange hue. If you don’t have any on hand, use ground turmeric instead.

Basic Vegetarian Paella Recipe

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3 Ratings | Rate Now

makes

prep time

20 min

total time

1 hr 5 min

cook time

45 min

Ingredients

Note: The total time does not include 10 minutes of inactive time.

  1. 1

    Set a 17- to 18-inch paella or two 12-inch thin stainless steel or aluminum pans over a hot wood fire, coal barbecue, or several gas stovetop burners set to medium-high heat. (If using multiple burners, remember to move the pan around while cooking.)

  2. 2

    Coat the pan with olive oil.

  3. 3

    Add the mushrooms and season with salt and pepper to taste.

  4. 4

    Cook the mushrooms until golden brown, 5–10 minutes.

  5. 5

    Remove the mushrooms to a sheet tray lined with paper towels.

  6. 6

    Reduce the heat to medium, and add the diced peppers and garlic to the pan.

  7. 7

    Sauté the peppers and garlic until softened, aromatic, lightly browned, 3 minutes.

  8. 8

    Add the tomatoes, and continue to cook until thickened, another 5 minutes.

  9. 9

    Add the green beans, zucchini, and drained chickpeas, and season with the paprika, salt, and pepper. Stir to combine.

  10. 10

    Add the broth, water, and saffron, and stir to incorporate.

  11. 11

    Increase the heat and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

  12. 12

    Taste the mixture and adjust the seasoning as needed.

  13. 13

    Return the mushrooms to the pan and add the rice.

  14. 14

    Stir to distribute evenly.

  15. 15

    Sprinkle the peas evenly over the pan and arrange the artichoke hearts on top.

  16. 16

    Continue to simmer the paella until the liquid is absorbed and rice is al dente, about 20–25 minutes.

  17. 17

    If the rice has not developed a crispy crust around the edges (soccarat), raise the heat and cook 1–2 minutes longer, being careful not to burn the rice.

  18. 18

    Remove the paella from the heat and let it rest 5–10 minutes under foil or a clean towel.

  19. 19

    Garnish the paella with parsley and lemon wedges and serve warm, straight out of the pan.

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