You won’t miss the meat or fish with this deliciously colorful Vegetarian Paella. It makes the perfect centerpiece for your next dinner party.
Soaring in from the east coast of Spain, paella originated near the vibrant port city of Valencia, likely sometime around the 18th or early 19th century. The dish evolved as a farm laborers’ meal cooked over an open fire, traditionally containing rice, beans, and meat (often rabbit and chicken).
This vegetarian version of that classic Spanish dish makes for a fresh and vibrant meal. It’s also vegan, dairy-free, gluten-free, and soy-free, making it suitable for a wide variety of dinner guests, regardless of their special dietary requests. Another great thing about this recipe is that it yields six hearty servings, making it ideal for intimate dinner parties and perfect for leftovers. Made with olives, artichoke hearts, and colorful vegetables, you’ll love the zesty, bright flavors of this delicious dish!
Is This Vegetarian Paella Healthy?
This paella recipe includes a variety of nutrient-dense ingredients, such as bell peppers, tomatoes, green peas, olives, and artichoke hearts. The seasonings—saffron, turmeric, and paprika—are also a source of antioxidants.
Though the recipe is vegetarian, you can always add in a lean protein such as shredded chicken breast, shrimp, or even a handful of mussels.
Overall, this dish scores major bonus points, not only for its taste, but also for its nutritional profile.
It’s All in The Rice
Whether you keep it vegetarian or decide to add meat or seafood, there’s one ingredient you simply can’t skip: the rice. Paella wouldn’t be paella without it! This recipe calls for a special variety known as “bomba” rice, a round, short-grained rice that absorbs a large amount of liquid while keeping its firm texture. Bomba rice is similar to arborio rice, often used in risotto, which makes arborio a decent substitute in a pinch. Another great option is Calasparra rice, grown in the Murcia region of southern Spain, which shares bomba’s excellent absorption properties and lends authentic flavor and texture to the dish.
How to Make Ahead and Store
To store your leftover paella, place it in an airtight container in the refrigerator for up to 3 days. If you wish to keep it for longer, it will last in the freezer for about 1 month.
Serving Suggestions
Vegetarian paella is the perfect centerpiece for a dinner party. In that case, you’ll want the sides to perfectly complement it without stealing its limelight. I love serving it with a dollop of garlicky Aioli, which elevates the flavors and adds a creamy touch. A salad of mixed greens tossed in lemon and olive oil would be a lovely accompaniment. In need of more inspiration for your sides? Check out these Cumin-Roasted Carrots or this Grilled Broccoli. And for dessert, a refreshing Easy Frozen Sangria would be a beautiful finale to this vibrant meal!
Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 cloves garlic minced
- 2 cups short-grain white rice such as Bomba or Arborio
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads crushed
- 1/4 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 1 cup canned diced tomatoes drained
- 1 cup frozen green peas thawed
- 1 cup artichoke hearts quartered
- 1/2 cup green olives pitted and halved
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large skillet or paella pan over medium heat. Add the onions and bell peppers, sautéing until softened, about 5 minutes.
- Stir in garlic, rice, smoked paprika, saffron, and turmeric, cooking for another 2 minutes, until fragrant.
- Pour in vegetable broth and diced tomatoes, bringing the mixture to a simmer. Season with salt and pepper, then reduce heat to low, cover, and cook for 25 minutes.
- Scatter peas, artichoke hearts, and olives over the rice without stirring. Cover and cook for an additional 10 minutes, or until the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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