Vegetarian paella – recipe (VIDEO)

Enjoy this light, colourful and super-tasty dish, great for a dinner with friends: the vegetarian paella!


Today we’ll be cooking a very tasty dish, light, colourful and great for a dinner with friends: the vegetarian paella… let’s see how to make it!

Vegetarian paella
(6/8 servings)

• 8 oz (230 g) of snow peas
• 7,7 oz (220 g) of carrots
• 8,8 oz (250 g) of red bell peppers
• 7 oz (200 g) of cauliflower
• 7,7 oz (220 g) of mushrooms
• 7 oz (200 g) of boiled large lima beans
• 1 spring onion
• 1 clove of garlic • 2 tbsp of chopped parsley
• 1 1/3 cups (200 g) of green peas
• 10,5 oz (300 g) of artichoke hearts
• 1 ¼ cups (300 g) of tomato puree
• 1/8 tsp (0,25 g) of saffron powder
• extra virgin olive oil to taste
• 4 1/3 tbsp (30 g) of paprika
• about 4 ¼ pints (2 lt) of vegetable broth
• 3 cups (600 g) of Arborio rice

First you need the proper pan, that is the paellera, the authentic wide shallow pan from Spain; but today we’ll be using this one, a large non-stick pan, that gives the same result. So drizzle in a little oil… add a clove of garlic, I cut it in half so I can remove it later… add the chopped spring onion… and less than 1 cup of broth. A good pinch of salt… and cook for a few minutes until softened.
Now that the spring onion has softened, remove the garlic… and add the vegetables, starting with those that take the longest to cook: so, the carrots — that have been cut first into long slices, then into diamond-shapes… but you can cut them into circles, of course — the bell peppers, cut into diamond-shapes… and finally the snow peas, that is a very common vegetable in Spain — if they’re not available or in season, you can use green beans, for example… or another vegetable of your choice. Cook these vegetables until they soften a bit, adding more broth, if needed, after that we’ll add the rest of the ingredients.
Now add the artichoke hearts, that have been cut into quarters — if fresh artichokes are not available, you can use frozen ones… and the mushrooms, that have been cleaned and cut into slices, about ½-¾ inch (1-2 cm) thick — I am using field mushrooms, but you can use whatever you like or is in season. Continue to cook, adding more broth as needed.
Finish by adding the cauliflower, that has been cleaned and cut into florets… the peas — you can use either fresh or frozen peas… and the large lima beans, already boiled — if you can’t find white lima beans, use pinto beans. At this point, add more vegetable broth and cook for another 10 minutes.
Pour in the tomato puree… and the remaining vegetable broth, you need 3,8 pints (1,8 lt) of broth for 3 cups (600 g) of rice. Now add the saffron, that has been dissolved in a little broth… and the paprika — in this case, I’m using sweet paprika, but you can opt for a spicier flavour. Stir well, salt to taste… and finally add the rice. Stir one last time… because it’s important that you don’t stir the rice anymore. The only thing you can do is shake the pan a bit, in this way. Cook on a high flame for about 7-8 minutes.
Once the first 7 minutes have passed, lower the heat… to low-medium and cook the rice for another 10 minutes.
10 minutes have passed, to check if it’s done, move the rice aside right here in the middle… as you can see, the bottom is dry, so the paella is perfectly cooked, sprinkle with fresh chopped parsley… and we’re ready to serve it, enjoy!

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