How many calories are in this Vegetarian Paella?

This recipe contains approximately 600 calories per serving. The main calorie sources are the brown rice, olive oil, and protein-rich chickpeas.

Can I use white rice instead of brown rice?

Absolutely. For a more traditional paella, use a short-grain white rice like Bomba or Arborio. You will need to reduce the water to about 3.5 cups and the initial simmering time to about 15-20 minutes.

What is socarrat and is it important?

Socarrat is the delicious, crispy, and slightly caramelized layer of rice that forms at the bottom of the pan. For many paella lovers, it's the best part of the dish!

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or in the microwave until warmed through.

Home / Recipes / mediterranean / Vegetarian Paella

mediterraneanMediumveganvegetariangluten freedairy free

Vegetarian Paella

RATING

0.0/5

TASTE SCORE

9/10

A vibrant, one-pan Spanish classic made with hearty brown rice, tender artichoke hearts, chickpeas, and sweet peas. Infused with the beautiful aroma of saffron, it's a perfect weeknight dinner that feels special.

PREP

15m

COOK

50m

SERVES

1 BOWL

635 cal

SERVINGS

METHOD · 10 STEPS

Bloom the saffron and prepare chickpeas.
If using dried chickpeas, ensure they are soaked overnight and boiled until tender before starting. Gently warm 1/4 cup of the water (do not boil), add the saffron threads, and set aside to steep for at least 10 minutes.
TIPBlooming the saffron releases its beautiful color and deep aroma into the water, which then gets distributed evenly through the rice.
2
Build the sofrito base.
- Heat the olive oil in a large paella pan or a wide, flat-bottomed skillet over medium heat.
- Add the chopped onion and sliced bell peppers. Sauté for 6-8 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes and smoked paprika, cooking for 5 minutes until the tomatoes break down into a jammy sauce.
Toast the rice.
Add the brown rice to the pan. Stir constantly for about 1-2 minutes to toast the grains and coat them thoroughly in the sofrito.
4
Add liquids and simmer the rice.
- Pour in the saffron-infused water and the remaining 3.75 cups of water.
- Add the cooked chickpeas, salt, and black pepper. Stir once to distribute everything evenly.
- Bring the liquid to a boil, then immediately reduce the heat to a low, gentle simmer.
TIPDo not stir the rice from this point forward! This is the key to developing the coveted crispy bottom layer, or 'socarrat'.
Cook the paella uncovered.
Let the paella simmer gently, uncovered, for 30-35 minutes. The rice should absorb most of the liquid. You may see small 'craters' forming on the surface as the water level drops.
Add the final vegetables.
Scatter the quartered artichoke hearts and frozen peas evenly over the top of the rice. Do not stir them in. Cover the pan tightly with a lid or aluminum foil.
Steam to finish cooking.
Continue to cook on low heat for another 10 minutes. The steam trapped inside will cook the peas and artichokes and finish cooking the rice until it's tender.
Create the socarrat.
Uncover the pan. Turn the heat up to medium-high for 60-90 seconds. Listen carefully for a crackling and popping sound, and you might smell a slight toasting aroma. This crisps the bottom layer of rice. Be careful not to burn it.
TIPYou can gently nudge the rice at the edge with a spoon to peek at the bottom. It should be golden brown and crispy.
Rest the paella.
Remove the pan from the heat and cover it again. Let it rest for 5-10 minutes. This step is essential for the flavors to settle and the remaining moisture to be absorbed.
Garnish and serve.
Sprinkle with fresh chopped parsley and arrange lemon wedges around the edge of the pan. Serve hot, directly from the pan.

PRO TIPS

What to keep in mind.

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

1
Use a wide, shallow pan for the most authentic result, as it promotes even cooking and liquid evaporation.
2
Resist the urge to stir the rice after adding the liquid. Stirring releases starches and makes the paella creamy, preventing the socarrat from forming.
3
If you don't have a paella pan, a 12-inch cast-iron or stainless steel skillet will work well.
4
The resting period is not optional! It allows the rice to finish cooking and the flavors to meld together perfectly.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High protein

Add 1 cup of shelled edamame along with the peas or stir in firm, cubed tofu that has been pan-fried separately.

quick

Quick

Use 3 cups of pre-cooked brown rice. Reduce the water to 1.5 cups and simmer for only 10-15 minutes before adding the final vegetables.

kid friendly

Kid friendly

Add some sweet corn kernels along with the peas and ensure the bell peppers are finely diced to blend in more easily.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Excellent Source of Fiber

Brown rice and chickpeas provide a high amount of dietary fiber, which supports digestive health and helps maintain stable blood sugar levels.

leaf

Rich in Plant-Based Protein

Chickpeas offer a substantial amount of plant-based protein, essential for muscle repair and overall body function.

vitamins

Packed with Vitamins and Minerals

The variety of vegetables like bell peppers, tomatoes, and peas provides essential vitamins like Vitamin C and A, while saffron contains powerful antioxidants.

heart

Heart-Healthy Fats

Olive oil is a great source of monounsaturated fats, which are known to support cardiovascular health.

QUESTIONS?

Frequently asked questions

Yes, this vegetarian paella is very healthy. It's packed with fiber from the brown rice and chickpeas, loaded with vitamins from the colorful vegetables, and uses healthy monounsaturated fats from olive oil.

PAIRS WELL WITH