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Vegetarian paella

Name: Vegetarian paella
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 600ml vegetable stock; Pinch saffron; 3 tbsp olive oil; Knob of unsalted butter (optional); 1 large onion, finely chopped; 4 garlic cloves, finely sliced; 1½ tsp smoked paprika; 1 plum tomato, chopped; 150ml dry white wine; 250g paella rice; 300g seasonal vegetables such as tenderstem broccoli, asparagus, broad beans, peas and/or sliced peppers; Bunch parsley, chopped; 1 lemon, cut into wedges

By: Tom Shingler
Head of food, delicious.

Published: 14 Mar 23
Updated: 18 Mar 24

Paella is usually a relatively meaty affair (or fishy, depending where in Spain you are), but this vegetarian version is perfect for adapting to the seasons and using whatever vegetables are to hand to adorn the rice.

The key is not to stir the rice; you want it to almost bake into a solid mass as it cooks, creating that crispy crust on the bottom and ensuring it doesn’t become gloopy.

Easy
February 2023

Test kitchen approved

Serves 4
Hands-on time 50 min

The key is not to stir the rice; you want it to almost bake into a solid mass as it cooks, creating that crispy crust on the bottom and ensuring it doesn’t become gloopy.

Nutrition: per serving

Calories: 406kcals
Fat: 9.7g (1.7g saturated)
Protein: 10g
Carbohydrates: 59.4g (6.6g sugars)
Fibre: 6.6g
Salt: 0.1g

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Ingredients

600ml vegetable stock
Pinch saffron
3 tbsp olive oil
Knob of unsalted butter (optional)
1 large onion, finely chopped
4 garlic cloves, finely sliced
1½ tsp smoked paprika
1 plum tomato, chopped
150ml dry white wine
250g paella rice
300g seasonal vegetables such as tenderstem broccoli, asparagus, broad beans, peas and/or sliced peppers
Bunch parsley, chopped
1 lemon, cut into wedges

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Method

Pour the vegetable stock into a saucepan and put over a low heat to warm through. Put the saffron in a small bowl and add 1 tbsp hot water, then leave to soak.
In a wide, deep, heavy frying pan (or paella pan if you have one), heat the olive oil and butter (if using) over a low-medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes until softened, stirring regularly. Add the garlic, cook for 2 minutes until fragrant, then add the paprika followed by the tomato. Cook for another 3 minutes.
Pour in the wine, turn up the heat and simmer for 10 minutes until the mixture is almost dry. Tip in the rice and stir, ensuring each grain is coated in the oil and onion mixture. Pour in most of the stock (reserving about 100ml) and the saffron with its soaking water, give it a brief stir then leave to simmer over a high heat for 6 minutes. Nestle the vegetables on top of the rice (in a nice pattern, if you like) then cook for another 10-12 minutes, turning the heat down slightly but ensuring it’s still at a healthy simmer (don’t stir it!).

Towards the end of the cooking time, keep an eye on the paella – the rice should crisp up around the edges but if it looks or smells like it’s beginning to burn, add a little of the reserved stock. Taste a grain of rice – it should be al dente. Cover the pan with a lid or foil and leave to rest off the heat for 5 minutes (the residual steam will help plump up the rice and finish cooking the vegetables).
Uncover the rice and garnish with the parsley and lemon wedges before serving.