Vegetarian Paella

Name: Vegetarian Paella
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1.5 cup bomba rice; 8 pcs saffron (strands); 3 tbsp olive oil; 1 pcs onion (medium, finely diced); 4 pcs garlic (cloves, minced); 1 pcs bell pepper (medium red, sliced into strips); 2 pcs tomato (medium, grated); 150 g green beans (trimmed and halved); 150 g artichoke hearts (quartered); 1 tsp paprika (smoked); 1 pinch cumin powder; 2 pcs bay leaves; 3 cup water (warm); 0.5 tsp salt; 1 pinch black pepper; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (chopped, for garnish); 0.5 cup green peas (frozen, thawed)

RATING

0.0/5

TASTE SCORE

9/10

A vibrant, one-pan Spanish rice dish loaded with saffron, artichokes, bell peppers, and tender green beans. The rice develops a deep, smoky flavor from paprika and a crispy, golden socarrat crust on the bottom. Perfect for a festive dinner or weekend gathering.

PREP

20m

COOK

45m

SERVES

1 CUP

422 cal

SERVINGS

METHOD · 9 STEPS

prep
Bloom the saffron.
Place saffron strands in a small bowl with 2 tablespoons of warm water. Set aside to infuse while you prep the other ingredients.
saute · ~12 min
Build the sofrito base.
1.Heat olive oil in a paella pan over medium heat until shimmering.
2.Add diced onion and sauté until translucent and soft (6-7 min).
3.Add minced garlic and cook until fragrant (30 sec).
4.Add red and green bell pepper strips and cook until softened (4-5 min).
TIPKeep the heat at medium — you want soft, sweet onions without browning the garlic.
saute · ~6 min
Add tomatoes and spices.
1.Stir in grated tomato and cook until the mixture darkens and thickens (4-5 min).
2.Add smoked paprika and cumin powder. Sauté for 30 seconds until fragrant.
TIPCook the tomato until almost dry — the caramelized paste is the flavor engine of the dish.
saute · ~4 min
Add the vegetables.
Add green beans and artichoke hearts to the pan. Sauté for 3-4 minutes, coating them well with the sofrito. Season with black pepper.
mix · ~2 min
Add rice and liquid.
1.Sprinkle bomba rice evenly over the vegetables. Do not stir — let it settle into the pan.
2.Pour in the saffron water, remaining warm water, and salt. Add bay leaves.
3.Gently shake the pan once to level the rice. Do not stir from this point forward.
TIPNever stir paella once the rice goes in. Stirring releases starch and makes it creamy like risotto — you want separate, defined grains.
simmer · ~23 min
Cook the paella undisturbed.
Bring the liquid to a rolling boil and let it bubble vigorously for 5 minutes. Then reduce heat to low and simmer gently for 15-18 minutes without stirring, until the rice is tender and liquid is absorbed.
simmer · ~3 min
Develop the socarrat.
Increase the heat to medium-high for the last 2-3 minutes. Listen for a faint crackling sound — this is the bottom rice toasting. Remove from heat once you smell a nutty, toasted aroma but before it burns.
TIPThe socarrat should be golden and crispy, not black. Lift a corner with a spoon to check — if it smells like burnt toast, pull it off immediately.
rest · ~5 min
Rest the paella.
Scatter thawed green peas over the top. Cover the pan with a clean kitchen towel and let it rest for 5 minutes. The steam will warm the peas perfectly.
garnish
Finish and serve.
Remove bay leaves. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top. Serve directly from the pan at the table.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide, shallow paella pan so the rice cooks in a thin, even layer for the best socarrat.
2
Bloom saffron in warm water for at least 10 minutes to extract maximum color and flavor.
3
Cook the grated tomato until it forms a thick paste — this deepens the umami base.
4
Never stir the rice after step 5; stirring releases starch and prevents the socarrat from forming.
5
Check socarrat doneness by listening for a gentle crackle and smelling a toasty, nutty aroma.
6
Let the paella rest covered for 5 minutes after cooking so the peas warm through and the grains settle.

RECIPE VARIATIONS

Adapt it for your goals.

protein boosted

Protein-boosted

Add 1 cup of cooked chickpeas or firm tofu cubes along with the green beans for extra protein and a heartier meal.

seafood style

Seafood-style

Not vegetarian but still pescatarian? Nestle shrimp and mussels into the rice during the last 10 minutes of simmering for a traditional coastal flair.

spicy

Spicy

Stir in 1/2 teaspoon of smoked chili flakes or cayenne with the paprika for a subtle heat that complements the smoky base.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and sauté vegetables in a non-stick pan; the socarrat will still form, though it will be lighter.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Fiber

Artichoke hearts, green beans, and bell peppers provide a good amount of dietary fiber, supporting digestion and satiety.

✓

Plant-Based Protein

Green peas and artichokes contribute plant-based protein, making this a satisfying vegetarian main dish.

✓

Antioxidant-Rich

Smoked paprika, saffron, and bell peppers are all high in antioxidants like carotenoids and flavonoids that help combat oxidative stress.

✓

Low in Saturated Fat

Using olive oil as the primary fat keeps saturated fat low while delivering heart-healthy monounsaturated fats.

QUESTIONS?

Frequently asked questions

Bomba rice absorbs more liquid without getting mushy, which is crucial for socarrat. Long-grain will work but yields a less crispy crust and softer grains.

PAIRS WELL WITH