Best Vegetable Paella Recipes

VEGETABLE PAELLA

Steps:

• Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
• Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
• Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

ROASTED VEGETABLE PAELLA

Steps:

• Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven.
• Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
• Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente
• Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.

VEGETABLE PAELLA

Steps:

• Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
• Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
• Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: if it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
• Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
• Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It's also pretty nice cold and should keep for a few days in the fridge.

VEGETABLE PAELLA WITH CHORIZO

Steps:

• Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
• Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

VEGETABLE PAELLA

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
• Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.

VEGETABLE COUSCOUS PAELLA

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
• Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

VEGETABLE PAELLA

Steps:

• Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.

VEGETABLE PAELLA

Steps:

• In Dutch oven combine oil, onion, red pepper and garlic.
• Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
• Add rice.
• Continue cooking 1 minute, stirring constantly, to coat with oil.
• Add tomatoes, broth, carrots and paprika.
• Bring to a boil.
• Cover; reduce heat to medium low.
• Cook 10 minutes, stirring once.
• Add artichoke hearts, eggplant and zucchini.
• Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
• Add peas and parsley.
• Continue cooking until heated through (3 to 4 minutes).
• Serve!

SPRING VEGETABLE PAELLA

Steps:

• Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
• Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

SPRING VEGETABLE PAELLA

Steps:

• Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
• Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
• Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

VEGETABLE PAELLA

Steps:

• Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
• Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.

SPRING VEGETABLE PAELLA

Steps:

• Drain the artichoke hearts, reserving the brine.
• Quarter the artichoke hearts and set aside.
• Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
• Cover and bring to a boil on high heat.
• Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
• When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
• Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
• Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
• Add salt and pepper to taste.
• To serve the paella, spread the rice on a large platter or in a large bowl.
• Top the rice with the vegetables and their juices.
• Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
• Enjoy!

VEGETABLE PAELLA ON THE GRILL

Steps:

• Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
• Garnish the paella with the fried eggs and cilantro if you have it.

VEGETABLE PAELLA

Steps:

• Dissolve the saffron in the vegetable stock.
• Prepare all the ingredients and have them lined up in front of you in the order listed above.
• Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
• Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
• Make a well in the center, put the tomatoes in the well and the paprika on top.
• Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
• Season with pepper and stir.
• Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
• Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
• Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
• Also nice cold eaten as leftovers.

VEGETABLE AND BROWN RICE PAELLA

Steps:

• Preheat oven to 400°F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
• Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minuets, stirring often. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil.
• Cover, place in the oven and bake for 30 minuets. Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Return to oven (uncovered) for 15 min, raising the temperature to 450°F, until most of the broth is absorbed. Let stand 5 minuets before serving.

MIXED VEGETABLE PAELLA (PAELLA DE VERDURAS)

Steps:

• Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
• Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.
• In a paella pan that measures 13 inches across the top, heat the oil over high heat.
• Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
• Add in the garlic; saute for 2 minutes.
• Add in the tomatoes and paprika; cook for 1 minute.
• Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
• Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
• Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
• Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.
• To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.

VEGETABLE PAELLA

Steps:

• Cook rice in water as directed on package; set aside and keep warm.
• In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
• In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients.

VEGETABLE PAELLA WITH ARTICHOKES & YELLOW RICE

Steps:

• In a dutch oven casserole, stir together all ingredients, excluding parmesan and parsley. Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with a fork and serve, sprinkled with grated cheese and parsley. If adding peas, add at the end of the cooking time, cover and let rest until peas are warmed.

ROAST VEGETABLE PAELLA

Steps:

• Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
• Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
• in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
• Bake at 400°F for 25-30 minutes or until tender, stirring once.
• Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
• Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
• Serve with lemon wedges.

VEGETABLE PAELLA (VERY HEALTHY)

Steps:

• Parboil the rice in the chicken stock for 20 minutes. Set aside but do not drain.
• Add onions, leeks, carrots, zucchini and garlic to a non-stick pan and cook for 10 minutes in 4 tablespoons of water over medium heat. Add pepper, tomato paste, tumeric and tomatoes and cook for 2 minutes. Add rice with stock and stir until combined with all ingredients and simmer gently for approximately 15 minutes.
• Separately cook broccoli and cauliflower for 5 minutes and add to the above.