Vegetarian Paella, a wonderful first course of Spanish tradition, is delicious even in the vegetarian version without meat or fish. The paella in the vegetarian version becomes an explosion of colors and flavors, a joy for the palate and the eyes, perfect for those who want a tasty and light meal. The true protagonists are fresh, seasonal ingredients like peas, zucchini and bell peppers which together create a dish rich in gustatory and chromatic nuances.
Now let’s go to the kitchen and I’ll show you how to prepare Vegetarian Paella
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1/2 yellow onion
- 1 zucchini
- 1 red bell pepper
- 1 carrot
- 5/8 cup peas
- 3/4 cup (about 5.6 oz) Arborio rice
- 3 cups + 2 tbsp vegetable broth
- 1 packet saffron
- 1/3 cup tomato puree
- salt
- pepper
- sweet paprika
- extra virgin olive oil
Tools
- 1 Paella Pan
- 1 Chef's Knife
Steps
Let’s start preparing the
Let’s start preparing the vegetarian paella: pour a drizzle of oil into the paella pan and sauté the chopped onion.
Add the bell pepper, carrot and zucchini cut into strips, season with salt and cook for about 6 minutes.
Add the rice and toast it for a couple of minutes, then cover everything with some vegetable broth.
Now add the peas, saffron, pepper, paprika, salt and tomato puree.
Stir and cook for 20 minutes over medium heat. During cooking it is very important not to stir the paella and be careful not to burn it; in this way a tasty golden crust will form in contact with the pan. If necessary, you can add more vegetable broth.
When the rice is cooked and has absorbed all the liquid, remove the pan from the heat and let it rest for a few minutes.
The vegetarian paella is ready to be enjoyed
Enjoy your meal!!
Marge’s Tips
Paella can be stored for 2-3 days in the refrigerator inside an airtight container.
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