Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 cup chopped yellow onion (from 1 small onion); 3 garlic cloves, minced; 1/2 cup diced peeled carrots (from 3 medium carrots); 1/2 cup diced red bell pepper (from 1 medium pepper); 1/2 cup cauliflower florets; 1/2 cup half-moon zucchini slices (from 1 zucchini); 1/2 cup sliced seasonal or cremini mushrooms; Pinch of saffron threads (optional); 6 cups unsalted vegetable or mushroom stock; 1/2 teaspoon kosher salt; 1 cup uncooked Spanish Bomba rice; 1/2 cup halved green beans; Fresh thyme or parsley leaves (optional)

Servings: persons

1/4 cup extra-virgin olive oil
1/2 cup chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1/2 cup diced peeled carrots (from 3 medium carrots)
1/2 cup diced red bell pepper (from 1 medium pepper)
1/2 cup cauliflower florets
1/2 cup half-moon zucchini slices (from 1 zucchini)
1/2 cup sliced seasonal or cremini mushrooms
Pinch of saffron threads (optional)
6 cups unsalted vegetable or mushroom stock
1/2 teaspoon kosher salt
1 cup uncooked Spanish Bomba rice
1/2 cup halved green beans
Fresh thyme or parsley leaves (optional)

1
Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
2
Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/2 cup chopped yellow onion (from 1 small onion), 3 garlic cloves, minced, 1/2 cup diced peeled carrots (from 3 medium carrots), and more.

Yes, Vegetable Paella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Paella

How did you like this recipe?

Frequently Asked Questions