The Richest Vegetable Paella Recipe 

(Paella de Verduras)

By Edu Valor / Author - Spanish Chef

Not a big fan of veggies? This rich vegetable paella recipe could change your mind. That's how good it is. I can see why it can become a favorit. Even without meat.

Vegetable paella is not so much a traditional dish but many Spanish families include it in their menu. They're as nutrient dense as they can come. I think it's a top recipe for vegetarians and vegans.  

You could use a paella pan, but a regular or stew pan works just as well. The recipe is easier to make compared to other paellas. 

The only caveat is the artichoke. It may turn the food grayish as it reacts with iron and aluminum.

You may want to use enameled or stainless steel pans. Another solution is to immediately serve, or put the food in for example a glass bowl.

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Edu's Paella Recipes
An appetizing plate with vegetable paellaA satisfying, guilt-free vegetable paella. Veggies can be delicious too.


Stir the Rice and Time the Veggies

We now have one of the few paellas that you can stir until done. With all the vegetables, the rice is more mellow than usual, but that's our goal!

Take a look at the photo above for reference. 

Some chefs brown the vegetables which is not always good idea. They tend to dilute their taste the longer you cook them. Plus they can become mushy.

When it's not the purpose to sauté them thoroughly, keep cooking times shorter. But things like raw beans and artichokes need a little more time.

Some of the ingredients (especially leafy vegetables) may be off season. You can leave them out or substitute to your liking. The vegetable paella recipe is not set in stone, as it's a seasonal dish.

Ingredients for 4 servings

Preparation: 20-25 minutes
Cooking: 18 minutes for the Bomba rice, approx. 45 minutes total.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

Use preferable fresh or frozen beans. Dry beans need to be soaked for at least 12 hours or overnight (longer is fine too). Rinse the cauliflower, chard leaves, artichoke hearts and beans.

  • 100g/3.5 oz broad beans
  • 1 large tomato diced small
  • 4 garlic cloves minced
  • 200g/7 oz cauliflower cut in small florets
  • 4 artichoke hearts cut in four
  • 1/4 part leek thinly sliced, pinky finger long
  • 1 red bell pepper sliced 5cm/2 inch long
  • 1 carrot diced
  • 1 courgette diced
  • 2 chard leaves chopped (or similar, see Tips)
  • 350g/12.5 oz Bomba rice
  • 10-15 saffron strings or 1 tsp yellow food dye
  • 2 tsp paprika powder
  • 100ml olive oil (Extra Virgin)
  • 1.5L/51 fl oz chicken broth (or water)
  • salt
  • 1 tsp Jerez vinegar (regular or apple works too)

Let's make a Vegetable Paella Recipe

When preparing vegetable dishes I'm like the Chinese. I try to not to overcook them. I like some bite in certain vegetables, and it keeps more nutrients. That way more texture is added to the rice. 

  1. Heat the olive oil on medium fire and sprinkle some salt over it. Add the chopped tomato with paprika and garlic. Stir shortly. Let some of the tomato juice evaporate.
  2. Add the beans and artichoke hearts. Stir to combine everything. Cook a couple of minutes.
  3. Add the rice and stir again to combine.
  4. Pour in the chicken broth with vinegar and wait for it to boil. Add all the other vegetables, cauliflower, carrot, chard (or similar), courgette, bell pepper and leek. Stir to combine evenly. 
  5. Turn fire to medium-low and set timer for 18 minutes.
  6. Taste the broth. Add salt if necessary and then add the saffron.
  7. Keep stirring gently every few minutes.
  8. After the 18 minutes, turn off fire and cover pan with aluminum foil or lid. Leave it for 5 to 8 minutes.

If you want the socarrat (brown crust on bottom of pan), turn the fire to high for 1.5 to 2 minutes.

Instead of the tin foil or lid, you could put the pan in a modestly warm oven for about 8 minutes. 

TIPS: 

  • Adding the salt in the beginning will limit oil splatters.
  • Another rice than Bomba may have different cooking time.
  • Taste the broth.
  • Chard leaves can be replaced with swiss chard, collard greens or spinage. Kale might be another option too.
  • If possible, do not use iron or aluminum pans, unless they're enameled.
  • If a vegetable is not available, substitute to your liking or leave them out.
     
All ingredients with broth combined for the creamy vegetable paellaAfter adding the vegetables, a colorful mozaïk.

What You Will Need

  1. A paella pan, enameled or stainless steel pan for 4 servings*
  2. A paella burner*
  3. Spatula or wooden stirring spoon
  4. A cutting board
  5. Paring knife
  6. Cutting board
  7. Measuring beaker

*The paella pan with burner can be replaced with an electric paella pan for indoor (or outdoor) cooking. Never use a gas burner indoors!!

Edu's Authentic Spanish Paella Recipes