Vegetable Paella
Ingredients
- 3 tablespoons extra-virgin olive oil
divided
- 1 medium yellow onion
chopped fine
- 1 ½ teaspoons fine sea salt
divided
- 6 garlic cloves
pressed or minced
- 2 teaspoons smoked paprika
- 1 can diced tomatoes
drained, 15 ounces
- 2 cups short-grain brown rice*
- 1 can chickpeas
rinsed and drained, or 1 ½ cups cooked chickpeas, 15 ounces
- 3 cups vegetable broth
- ⅓ cup dry white wine** or vegetable broth
- ½ teaspoon saffron threads
crumbled, optional
- 1 can quartered artichokes or 1 jar marinated artichoke
drained, 14 ounces
- 2 red bell peppers
stemmed, seeded and sliced into long, ½”-wide strips
- ½ cup Kalamata olives
pitted and halved
- Freshly ground black pepper
- ¼ cup chopped fresh parsley
plus about 1 tablespoon more for garnish
- 2 tablespoons lemon juice
plus additional lemon wedges for garnish
- ½ cup frozen peas
Directions
- 1
Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11-to-12” in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
- 2
Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
- 3
Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
- 4
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
- 5
Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
- 6
Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
- 7
For optional socarrat (crispy bottom—beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
- 8
Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.
Vegetable Paella
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About this Recipe
Craving a vibrant, flavorful, and incredibly satisfying meal that’s perfect for any occasion? This Vegetable Paella is exactly what you need. It’s a Spanish-inspired dish that brings together a bounty of fresh produce, hearty chickpeas, and deeply savory, smoky rice.
What makes this recipe truly stand out is its commitment to flavor and accessibility. Loaded with a generous mix of vegetables, tender chickpeas, and infused with the aromatic depth of smoked paprika and optional saffron, you'll discover a paella that’s both comforting and exciting. It’s also naturally vegetarian, vegan, and gluten-free, making it an ideal choice for entertaining a diverse group of friends and family.
Get ready for a richly flavored experience where every spoonful offers a delightful medley of textures. The short-grain brown rice achieves a wonderful chewiness, absorbing all the savory notes from the broth and spices. You’ll enjoy the tender crunch of bell peppers, the earthy chew of chickpeas, and the subtle tang of artichokes and Kalamata olives, all brought together by a bright squeeze of lemon juice. This paella delivers a robust, satisfying meal that truly celebrates plant-based ingredients.
Customization & Variations
One of the beauties of this Vegetable Paella is how adaptable it is to your pantry and preferences. While the recipe calls for short-grain brown rice, you can experiment with other short-grain rice varieties if preferred. For the liquid, dry white wine adds a layer of complexity, but if you prefer to omit it, an equal amount of vegetable broth works wonderfully. The saffron threads are optional but lend a beautiful color and subtle floral note if you have them. Feel free to adjust the vegetables based on what’s in season or what you love, though the combination of artichokes, bell peppers, and peas is a classic.
This paella is a showstopper on its own, perfect for dinner parties or a special weekend meal. Garnish generously with fresh parsley and serve with additional lemon wedges for a bright, zesty finish that truly makes the flavors sing.