Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 1 cup chopped red pepper; 2 teaspoons finely chopped fresh garlic; 1 cup uncooked long grain rice; 1 (14 1/2 ounce) can stewed tomatoes; 1 (14 1/2 ounce) can vegetable broth; 1 cup finely chopped carrot; 1 teaspoon paprika; 1 (6 1/2 ounce) jar marinated artichoke hearts, drained; 1 cup eggplant (1 inch cubes); 1 cup zucchini (1 inch cubes); 1/2 cup frozen peas, thawed; 1/4 cup chopped fresh parsley

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red pepper
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can vegetable broth
1 cup finely chopped carrot
1 teaspoon paprika
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
1 cup eggplant (1 inch cubes)
1 cup zucchini (1 inch cubes)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley

1
In Dutch oven combine oil, onion, red pepper and garlic.
2
Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
3
Add rice.
4
Continue cooking 1 minute, stirring constantly, to coat with oil.
5
Add tomatoes, broth, carrots and paprika.
6
Bring to a boil.
7
Cover; reduce heat to medium low.
8
Cook 10 minutes, stirring once.
9
Add artichoke hearts, eggplant and zucchini.
10
Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
11
Add peas and parsley.
12
Continue cooking until heated through (3 to 4 minutes).
13
Serve!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 2 tablespoons olive oil, 1 cup chopped onion, 1 cup chopped red pepper, 2 teaspoons finely chopped fresh garlic, and more.

Yes, Vegetable Paella falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions