Europe Vegetarian Recipes

Authentic Spanish Paella-Spanish Paella with Seasonal Vegetables Recipe

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Vegetarian – Europe

Spanish Paella with Seasonal Vegetables Recipe

Introduction: Experience the vibrant flavors of Spain with this delightful twist on the classic paella. Our Vegetarian Spanish Paella showcases the traditional saffron-infused rice combined with a medley of seasonal vegetables, including tender artichokes, sweet peas, and smoky roasted red peppers. This dish captures the essence of paella while offering a satisfying and wholesome meatless option for your table.

Cooking Tips:

  1. Quality Ingredients: Since this paella focuses on the vegetables, ensure that you use fresh, high-quality produce to maximize flavor.
  2. Saffron Infusion: Infuse the saffron in warm vegetable broth before adding it to the paella. This step enhances the aroma and imparts the characteristic golden hue to the rice.
  3. Rice Choice: Use short-grain Spanish rice, such as Bomba or Calasparra, for the best results. These varieties absorb liquid well while maintaining a firm texture.
  4. Paella Pan: A wide, shallow paella pan works best for even cooking and developing that signature socarrat, the slightly crispy layer of rice at the bottom.
  5. Vegetable Arrangement: Arrange the vegetables artistically on top of the rice for an appealing presentation.

Cooking Time: Preparation Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour


  • 2 cups short-grain Spanish rice (Bomba or Calasparra)
  • 4 cups vegetable broth
  • 1/2 teaspoon saffron threads
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, roasted, peeled, and sliced
  • 1 cup artichoke hearts, quartered (fresh or canned)
  • 1 cup green peas (fresh or frozen)
  • 1 tomato, grated
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving
  • Chopped fresh parsley for garnish


  1. Heat the vegetable broth in a saucepan until warm. Add saffron threads and let them infuse while you prepare the other ingredients.
  2. In a paella pan, heat the olive oil over medium heat. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rice to the pan, stirring to coat it with the oil. Toast the rice for 2-3 minutes until it becomes slightly translucent.
  5. Pour in the grated tomato, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine the flavors.
  6. Carefully pour the saffron-infused vegetable broth into the paella pan. Distribute the rice evenly and gently shake the pan to level the rice.
  7. Arrange the roasted red pepper slices, artichoke hearts, and green peas on top of the rice.
  8. Bring the mixture to a gentle simmer. From this point, avoid stirring the paella to allow the formation of the socarrat. You’ll hear a gentle crackling sound as the rice forms a crispy bottom layer.
  9. Cook the paella over medium-low heat for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. If the liquid evaporates too quickly, you can add a bit more warm vegetable broth.
  10. Once the rice is cooked, remove the paella from heat and let it rest for 5-10 minutes before serving.
  11. Garnish the paella with chopped fresh parsley and serve with lemon wedges on the side.
  12. Squeeze lemon juice over individual servings before enjoying this vibrant and flavorful Vegetarian Spanish Paella.

Final Note: Indulge in the rich and diverse tastes of Spain with this Vegetarian Spanish Paella. As you savor each bite of saffron-infused rice and the delightful combination of seasonal vegetables, you’ll appreciate the essence of this traditional dish presented in a new light.

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