»Back to Rice

Vegetarian (Vegan) Paella

Contributed by: Melinda

The trick to creating that unique paella flavor in this vegetarian paella is technique. Be patient during the initial steps for preparing the base flavor.

What you need

  1. 1 cup valencia or arborio rice
  2. 1 good pinch saffron threads
  3. 2 1/2 cups vegetable broth or water or a blend
  4. 1/3 cup finely chopped red bell pepper
  5. 1/2 cup finely chopped onion
  6. 1 diced tomato
  7. 1 tsp smoked spanish paprika
  8. 1 tsp sweet spanish paprika
  9. 1/2 cup chopped parsley and cilantro (or only parsley) - reserve 2 Tablespoons for the end
  10. 2-3 large garlic cloves, minced
  11. 1-2 diced or sliced fresh medium zucchini
  12. 1-2 cups fresh green beans, whole or cut up
  13. kernels from 1 ear fresh corn
  14. zest and juice from 1 lemon
  15. kosher salt & black pepper

How to make it

  1. Heat a 10 inch cast iron skillet or paella pan over medium-low heat
  2. Heat broth/water and add saffron threads
  3. Sauté onion and bell pepper with 1/2 tsp kosher salt until softened
  4. Add tomato, garlic and paprikas - cook about 3 minutes until fragrant and tomato juice has evaporated
  5. Add rice and stir well to coat thoroughly
  6. Add broth/water, parsley, lemon zest and cook 10 minutes
  7. Add zucchini, beans and corn - continue cooking until rice has absorbed the liquid and begins to brown on the bottom
  8. Turn off heat but leave pan in place, cover with lid or foil and let rest 10 minutes
  9. Remove cover, squeeze lemon juice over and sprinkle with reserved parsley

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: