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Photo of Vegetarian Paella in a skillet with a spoon garnished with lemon and parsley.
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Veggie Paella

Are you in the mood for a warm and comforting meal that bursts with flavors? Our Vegetarian Paella recipe has got you covered! This dish is full of vibrant colors and textures that make it perfect for both family dinners and entertaining guests. Not only that, but it's also packed with nutritious vegetables and aromatic spices that will leave your taste buds craving more.
Course Vegetarian Main Course
Cuisine Spanish
Keyword Vegetarian Paella, Veggie Paella
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings 6
Calories 325kcal
Author Wendy Polisi

Ingredients

  • 1  tablespoon  avocado oil
  • 1  large yellow onion diced
  • 2  red peppers sliced
  • 1  teaspoon  minced garlic
  • 1  pinch  saffron threads
  • 1 ½  teaspoons  smoked paprika
  • 2 bay leaves
  • Salt and Pepper to taste
  • 8 ounces vegetarian Yellow Rice  or white rice + 1 teaspoon turmeric
  • 2 ¼ cups water or vegetable broth
  • 1 ½  cups  frozen peas thawed
  • 14  ounces  artichoke  chopped
  • ⅓  cup  green olives chopped
  • 2  tablespoons  lemon juice
  • Lemon Wedges and parsley for garnish
US Customary - Metric

Instructions

  • Heat avocado oil in a large shallow skillet over medium-high heat. Add onion, red pepper, garlic, saffron, smoked paprika, and bay leaves. Season to taste with salt and pepper.
  • Cook, occasionally stirring, until the onion is tender, about 8 minutes.
  • Stir in rice mix and 2 ¼ cup of water or broth. Bring to a simmer. Cover and reduce heat to medium-low. Cook 18 minutes.
  • Add the peas, artichoke hearts, and olives to the pan. Cook, without stirring, until the rice is al dente and forms a crust at the bottom of the pan, about 5 more minutes.
  • Stir in lemon juice and garnish with lemon wedges and parsley.

Notes

SERVING SUGGESTIONS FOR THE VEGETARIAN PAELLA RECIPE

  • Use leftovers to stuff peppers! Hollow out the peppers and stuff. Bake for 15 to 20 minutes at 425 degrees, until the peppers start to blister.

VARIATIONS FOR THIS VEGETARIAN PAELLA RECIPE

  • Add 1 ½ cups cooked chickpeas, drained and rinsed when you add the peas.
  • Add 8 ounces sliced mushrooms with the onion.

Nutrition

Calories: 325kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 326mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3015IU | Vitamin C: 91.7mg | Calcium: 58mg | Iron: 2.2mg