Vegetable Paella
The best vegetable paella recipe! It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is vegetarian, vegan and gluten free.
Updated by Kathryne Taylor on August 30, 2024
I’m so excited about this paella recipe! I hope you are, too. Paella is a beautiful rice dish hailing from the east coast of Spain, near the port city of Valencia. I tried it for the first time in Barcelona about ten years ago, and none of the American versions I’ve sampled since then have come close—until now.
Paella often includes seafood or meat, but I made this paella vegetarian by mixing chickpeas into the rice and adding extra vegetables. If you were to order this in a Spanish restaurant, it would be called paella de verduras (vegetables). My version is fresh, colorful, and hearty, thanks to brown rice and chickpeas.
This paella is a great party option if your guests are following special diets. It’s vegan/vegetarian/dairy free, gluten free, nut free, and soy free. Although, I’d say it’s a great party option in general! Just add a big green salad and Spanish wine (red or white would work).
How to Make Homemade Paella
If you’re a fan of my baked risotto recipe, you’re going to love this recipe. The method is similar—you cook some aromatics in a pot, then add the rice and bake the pot on the lower rack of the oven while roasting the vegetables on the upper rack. Layer the vegetables on top of the baked rice, and you’re basically done.
The recipe might look long at first glance, but please don’t feel intimidated. The ingredients are basic, and the method is surprisingly simple. This is not a recipe to start when you’re starving, since it will require about 50 minutes in the oven. However, most of the cooking time is passive. If you’re making this for a party, you’ll have plenty of time to clean the kitchen before guests arrive.
For this recipe to work, you’ll need to use the proper equipment. Paella is typically made in a paella pan (called a paellera), but I did my best to find a more common pan option. For this recipe, you’ll need a large Dutch oven or a large skillet with a snug-fitting lid (both of which must be oven-safe). Baking the rice is the best way to ensure the proper texture—paella rice should be nice and tender, but far from soggy.
You might be able to carefully pour the boiling rice mixture into a casserole dish, cover it tightly with foil, and bake as directed. I’m not entirely sure it will work since I haven’t tried, and it sounds potentially dangerous.
Watch How to Make Vegetable Paella
Paella Ingredient Notes
Artichokes aside, you might not find this red bell pepper and Kalamata olive combination in authentic Spanish paella. They are common Spanish ingredients, though, and they’re the most feasible vegetarian alternatives to shrimp and mussels that I could come up with. You could use any vegetables you’d like, really. Just roast them until they’re nice and tender.
Traditionally, paella is made with bomba rice, a Spanish variety of short-grain white rice. I don’t know where to buy bomba rice here in the States, and I personally can’t tolerate white rice (hypoglycemia), so I used short-grain brown rice instead. Check my recipe notes for other rice options, which may affect baking time.
If you love smoked paprika and/or peas, I believe you could safely double the amounts below. Saffron is standard in paella, but it’s the most expensive spice in the world and I couldn’t really taste it in the end product, so I made it optional.
Socarrat Notes
Last but not least—to socarrat or not to socarrat? Socarrat is the irresistibly golden and crispy bottom you’ll find in awesome traditional paellas. It’s not easy to attain a perfect socarrat at home with basic equipment instead of a special paella pan over an open flame.
If you want to give the socarrat a shot, remove the lid on the baked rice and heat the rice over medium-high heat for about 5 minutes. It’s hard to know when exactly to pull the pan off the heat, and you might end up with some semi-burnt rice on the bottom—which I actually enjoy.
If the socarrat leaves burnt bits on the bottom of your fancy Le Creuset, the easiest way to remove them is to scrub off what you can, then generously sprinkle baking soda and a splash of warm water on the pan. Let it soak for a while, and then it should scrub right off.
As always, please let me know how this dish turns out for you in the comments! I hope you love it just as much as I do.
Vegetable Paella
The best vegetable paella recipe! It’s loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it’s vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.
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 (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
- 2 cups short-grain brown rice*
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 3 cups vegetable broth
- ⅓ cup dry white wine** or vegetable broth
- ½ teaspoon saffron threads, crumbled (optional)
- 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
- 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
Instructions
- 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!).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Can’t wait to try it this weekend. Thank you for your great recipes. Very similar to my recipe but I use pinto beans instead of chick peas and wild rice instead for brown.
Let me know what you think once you try it, Julie!
Any suggestions for a parsley substitution or is it better to wait? I LOVE your blog Kate!! And I’m not a good blog person!
“FOOD blog person” that is. Whoops!
Hi Teresa, thank you! The parsley adds a nice burst of fresh flavor. Fresh cilantro might be good if you have it, but fresh parsley would be best. Dried herbs won’t quite do the trick.
Very excited to try this, Kate! I tried two vegetarian paella versions but they never came out as well as what I ate in Spain. I’ll try it sometime soon and let you know how it comes out (probably in the next 2-4 weeks). I actually have some Bomba Rice from Spain to use for it. Since I last tried one of your recipes, I moved and am living in high altitude (2,500m or 8,200ft) so the recipe may need some adjusting. The best results I’ve had at high altitude in making rice, including risotto, has been to use a pressure pot. Do you think this can be adapted for a pressure pot? And if so, how? I’ll definitely make the sofrito, too! Can’t be a paella without it! Keep up the great work :) I hope to buy your book soon (but customs is awful where I am, boo!)
Hi Dina, hope you love this one! Please check out my notes on the rice cooking time—I’m guessing it would be closer to the arborio rice time. I’m sorry, I don’t know how to suggest making this in a pressure cooker (that would be a whole new recipe) but it might be worth trying in the oven as directed if you have a Dutch oven—it’s a pretty controlled environment, but I’m not sure how altitude might play into it. Please let me know if you try!
Hi Kate,
You must have been feeling my anxiety of recently being put on an elimination diet. I’ve felt so overwhelmed and restricted with what I can’t eat and this has none of the “bad” stuff in it. I was going through everything in it before you even said the allergen comment and was getting excited that I can eat this! I can’t wait to try this out this weekend. Thank you!
Hi Mary, I’m so glad you can enjoy this one! If you haven’t yet, check out my special diet recipe pages—you can find them in the menu. Hover over “all recipes” then “diet” then you’ll see lots of options! If you don’t see quite the combination you need, try searching for it in the search bar—I actually have some more combinations available than listed there (space constraints).
This is nothing like Paella. You need to start with a paella dish and bomba rice. I’m sure this dish is delish but it ain’t vegetarian paella.
So true. I’m sure the recipe is great, but calling it a paella is truly sad.
The prettiest paella I ever did see
You are kind! Thank you, Gaby!
I made this tonight and it was delicious! The flavors were spot on! The recipe came together pretty easily and the outcome was impressive tastewise and lookswise! Thank you Kate for yet another favorite recipe!
Jacquie, I am happy to hear to liked it! Thank you for your kind words and feedback! If you would want to leave a star review, I would appreciate it :)
Hi Kate!
I love your recipes, and I bet this is delicious, but it always happens to me that when you ‘vegetarianize, whole-grain-ize, hipster-ize’ Spanish food it hits a bit too close to home (I somehow don’t have any problems with this when you do it for Thai food, or Mexican, haha). I’m from Spain, I’ve eaten millions of paellas, but vegetarian paella, I’m sorry to say, just doesn’t exist. It’s not just the lack of meat/shellfish; nothing in this ingredient list other than the saffron is what you’d put in a paella (for instance, we normally use the green kind Italian peppers, the red bell peppers you get in the US are very different from the large ones we have in Spain, nobody in their right mind has ever put olives in a paella). I guess ‘vegetable rice’ isn’t quite as catchy a name, and I’m sure the topic of ‘authenticity’ is often debated in the food blogger community (I wouldn’t be surprised). But I just wanted to add my two cents; it’s really not about being pedantic and saying you need ‘bomba’ rice specifically or else it’s a crime to call a rice dish a paella, but there is a point where dishes are too far removed from the standard version to call it a paella, no?
Hi Maria, I’m truly sorry and disappointed to hear that this recipe offended you. I’ve been asked for a paella recipe quite frequently over the years, so I set out to make the best version I could. I’m a vegetarian and I try to stick with whole grains in my recipes, so those were my basic parameters. Approachability is a key consideration of mine as well, and I don’t know where a person can buy a paella pan or bomba rice here in the U.S. I always try to respect and offer insight into authentic traditional recipes and what I’ve changed to make my own twist on that recipe.
I feel awful! Of course I’m not offended. You should keep adapting all recipes to what’s available and to make them healthier, and I’ll keep religiously trying to replicate them =)
(just maybe not the paella)
I haven’t had authentic paella (in Spain) before, but this looks delicious and different than any other vegan dishes I’ve tried since last fall, and if you hadn’t called it paella, I wouldn’t have found it, so personally I’m fine with a less than perfect level of authenticity!
Maria,
I just returned from Spain where we had delicious vegetarian paella! They were very accommodating and we were so excited to try it! I’ve yet to have a recipe that wasn’t a hit with my family from Kate, and I’m hoping this one will be amazing as well. It may not use the same pan or veggies as you’re used to (ours had asparagus, tomatoes, carrots, peas, mushrooms), but it’s still a vegetarian version of paella. If someone finds the right rice…great! But Kate offers a healthier more accessible option. I understand you being bothered by it, just like a meat eater would be bothered by is calling our version of meatloaf ” veggie meatloaf”, because it hits so close to home. It’s not your mom and grandma’s paella, but that’s ok :)
This looks so good, it’s right up my alley! I’m trying it this weekend.
Let me know what you think, Kristie once you try it!
Omg can’t wait to make this sounds amazing by the way I love yr book Kate.
(The latest one).
Thank you, Helen! If you would want to review the book on Amazon that would be awesome!
I’m kind of annoyed with those that feel the need to criticize the recipe for not being authentic enough. Move on and find a authentic paella recipe then. There’s tons out there. Kate has her own special way of adapting recipes, making them vegetarian, and making them accessible to the average home cook. If she used bomba rice, well I’d likely not have made it. Instead she has shared a fantastic recipe which I actually made and can say was a WONDERFUL and well received recipe in my household. Also for what it’s worth I’m part Spanish and will be making this recipe over and over! Thanks Kate! Keep on doing exactly what you’re doing. I share your site all the time and people love it!
I have learned SO much from you, as I am a recent vegan convert.
Paella sounds amazing but, I dislike artichokes. Any suggestions for things that won’t fall apart during the long cooking/roasting time? Zucchini and the lime would turn to mush!?
Also, I agree with @Jacquie, people should move on, not take the time for a snarky remark!
Keep up your amazing efforts, you have a gift! Thanks for sharing and keeping me inspired!!
Hi Monique, thank you for your note! The temperature here is on the lower side, so I don’t think you need to worry about veggies falling apart. Cubed eggplant might be interesting!
Jacque, can’t tell you how much I appreciate your comment! Thank you, and I’m so happy that you enjoyed this recipe so much.
New cook here – been learning my way through your blog (thank you!) I did this, even the socarrat! It was a hit for my kids and husband. It was not nearly as difficult as I thought it would be and clean up was easy.
If anyone doesn’t do brown rice – I used jasmine and found it cooked quite quickly (maybe 40 minutes tops).
Julie, that’s so nice to hear! Thank you very much for your feedback.
Hi Kate – I am an AVID C & K fan so I couldn’t wait to try this recipe. I made it tonight and have to be honest, it was only just so-so. The rice texture was great…roasted veggies nice. But it was bland bland. I did use saffron – maybe mine had expired? I googled other veggie paella recipes and I think I’ll add more veggies to the left over rice. It needs a little ‘kick’ or depth…maybe more tomatoes? A shot of hot sauce? not sure…open to your suggestions.
Last night I made your squash/black bean chili and it was fabulous!!
Nancy, I’m so sad to hear that! I made this four times with my cooking assistant to get the timing/texture just right, but never was it bland! Any chance you forgot to add the salt when you were cooking the rice?
HI Kate – thanks for your reply. I did add in the salt, perhaps not enough? The texture of the rice was great, I’m just looking for options to up the spice.
Don’t worry! I’m still a HUGE fan of your recipes and cook from them all of the time. My friends are weary of me telling them the recipe is “Cookie and Kate”!
my husband and I just love your recipes. he always goes back for seconds and thirds. keep up the great work!
Well, thank you Jaimee!
I made this tonight and loved it. It was simple, inexpensive, unfussy, flavorful, and made a lot of food! I left out the wine and only used about 1/2 tsp of saffron (it was all that was in the pantry). I didn’t try the socarrat but I’ll give it a shot next time I make it! Next time I might also try roasting some fennel with the pepper and olives mixture. I can see capers being tasty in this too, if you’re a fan of brine.
Lena, thank you for your review! It is great you are already thinking about making it again!
This recipe is SO GOOD! Here’s what I did slightly different:
Instead of using canned fire-roasted diced tomatoes, I accidentally bought canned fire-roasted salsa! I didn’t realize this until I got home but decided to use the canned salsa anyway. (I had no idea salsa came in cans.)
Also, I didn’t have white wine at home like I thought, so I used an extra 1/3 cup of veggie broth.
Lastly, I did not buy saffron but instead used 1/3 tsp of turmeric powder.
I do not have dutch oven, but used my large cast-iron skillet. I covered it with tinfoil in the oven and it baked just fine. As the recipe suggests, I took the tinfoil off and baked it an extra 5-7 minutes to get the crunchy bottom. I did not move it to the top rack though. I kept it on the bottom rack.
The paella was PERFECT! And with the salsa it really turned out GREAT! I will definitely make this recipe again and will use the canned salsa instead of diced tomatoes.
I’ve made different paella recipes in the past, including used fennel and mushrooms. That was also good but this recipe is my new favorite.
That is great it all turned out so well, Dana! Thank you for sharing. :)
Wow – This dish is amazing! The smoky rice and colorful veggies make this recipe pop both in flavor and aesthetically. My first time making Paella and it came together easily. I was even successful with the socarrat. Thanks for another delicious recipe :-)
Great to hear, Dani! I appreciate the feedback!
This vegetable Paella is delicious! Made this last night and everyone LOVED it!
Hooray! Thank you, Nicole for letting me know it was a hit!
This recipe sounds delicious Kate! Have you considered creating a pressure cooker version? This recipe seems like it would be amenable to a “one pot” pressure cooker meal. I find there are very few good vegetarian pressure cooker recipes online, but I think interest is growing as the popularity of the instant pot increases. I would love it if you could try to infiltrate that market as I love your recipes.
Hey Alex! I haven’t tried using a pressure cooker. It might work well for the rice, but you’d still want to roast the vegetables, so at that rate, I would just do it all as written. I am hoping to offer an Instant Pot resource soon, though!
I am Spanish, and even when this is not the typical paella you will be served in Spain I will gladly have a plate or two! I love that yoou took your time to investigate all about it, the socarrat thing is something that even some spaniards don’t know about it (as paella es typical from the south east only).And of course, and as you say, mandatory to have it with a nice glass of spanish wine (Ribera del Duero is my absolutely favourite).
I’ve seen you don’t know where to get arroz bomba in the States, here a link (to which I have absolutely nothing to do with, but after searching online, I found they sell the absolutely best paella rice which is “Calasparra”one):
https://www.tienda.com/products/bomba-paella-rice-peregrino-rc-03.html
Thanks for this little piece of Spain in your blog
Thank you so much for sharing, Angeles! I appreciate it, and I hope to try that bomba rice soon.
Fellow KC resident here! I love La Bodega’s paella, so my expectations were pretty high. I made this recipe last night (with the socarrat) and it was amazing. Absolutely loved it and will be making it again soon!
La Bodega is great! Happy to hear it met expectations, Toni. Thank you so much for your star review and feedback. Really appreciate it!
I love you!!! I have made MANY of your recipes and love them all! I am just finishing my first serving of the vegetable paella and oo la la. My mouth and tummy are very happy campers. I am grateful for your cookbook that I received as a gift from a friend and I am grateful for your website. I am a true fan.
You are so kind, Terri! I am glad you also have the cookbook. If you wouldn’t mind reviewing it on Amazon, if you haven’t already, that would be great!
I will happily do that.
I love all your recipes, and this idea appeals to me–but I can’t stand olives and am not super fond of artichokes. Do you think this would work with other veggies? I was thinking of subbing capers for olives and then bulking up the other veggies with green beans and mushrooms, but since olives and artichokes are much stronger flavors I’m worried it won’t hold up.
Hey Lauren, I think those sound like great substitutions. If you enjoy those veggies, I think you’ll enjoy the final outcome!
As with all of your recipes that I have tried, It was delicious!!! Worked perfectly, I added more red peppers because we really like them but that was the only change that I made. I used my Dutch oven but since I didn’t know if the cover would survive I used tin foil doubled up and pinched tightly it worked just fine.
Great to hear, Suzanne! If you would like, I would appreciate a star review since you liked it so much :)
Just bought your book and can’t wait to try some of the recipes. Also will try this paella. Looks yummy. I have so many food allergies, and I’m vegetarian, so I love your recipes. You always offer easy conversions for omitting wheat and other things I can’t have. You make it so much easier, thanks a bunch. And, I love that you have a dog and include her in everything. I have two, and a kitty named Cookie. (My parrot calls her Cook Cook.)
I may be biased, but I am a fan of the book! Hope you enjoy it! Allergies on top of being a vegetarian can be a tough world to navigate so happy to help, Carole. And, Cookie is such a great name :)
I made this for Sunday dinner this week and actually liked it better than the vegetarian paella I had in a very high end restaurant in Barcelona the week before! No matter what it’s called, it’s a great dish. Thanks for a really good recipe!
Fantastic! You are welcome, Vivian. I am happy it was such a hit for you! Thanks for the rating. I really appreciate it.
This is definitely NOT how to make authentic paella. And, you can buy bomba rice all over the United States. Or online. Easy.
I am sorry to hear you are disappointed. My goal is to make recipes as approachable as I can, while staying as authentic to the recipe. Part of this is providing ingredients that can be bought at almost any grocery store.
Thanks for another great recipe, Kate! My family loved this. We’re having a meatless Monday challenge at work, so I’ll be posting some pics and a link on our wellness portal tomorrow. Yeah, I know today’s not Monday, but this is great any day of the week!
You are welcome, Brenda! Enjoy :) Thanks so much for the review!
I am a vegetarian and I have been to Spain several times and have found Paella in restaurants there that Spanish chefs have adapted for vegetarians. I don’t like to buy single purpose pans or appliances so I previously used a wok for paella. I was lucky enough recently to find out that a neighbor was giving away on Next Door. I brought paella rice home from Granada, but then I also found some at World Market that came from Spain and worked very well. Even though this is not traditional preparation, I’m anxious to try it and I don’t think your recipe should be criticized because it uses a different method than the traditional. I appreciate food bloggers who are sensitive to the difficulties that home cooks have finding exactly the right ingredients or utensils to make each recipe.
Thank you so much, Tina for your thoughtful comment! My goal is to help cooks make recipes that are approachable with things already in their kitchens(or easy to access). Let em know what you think once you give it a try!
What an awesome recipe. Tried it this weekend and it was delicious. Thanks for posting it.
Welcome, Amanda! If you would like to leave a star review, I would appreciate it :)
Just finished making this and it was AMAZING!!! My husband declared this “chalkboard worthy” and immediately added it to the board. We have a chalkboard up in the kitchen where we list our favorite recipes so we have the list readily available when we make out meal plan for the week. THANK YOU!!
That is a great idea! I love that this recipe is ‘chalkboard worthy!’ Thank you, so much for sharing Luann and for your review!
I was unsure about this recipe. It did take a lot of work, and had a unique mix of flavors, but I wasn’t in love with it overall given the time and effort it needed. I agree that the saffron may not have been needed.
Hi Lindsey, I am sorry to hear you are disappointed with the recipe. Traditionally, Paella is a lot of work. I tried my best to make this version more approachable. I appreciate you giving it a try and for your feedback :)
I just made this (the night before) for a family party for our vegetarians. It comes together quickly as most items are just “dumped” so there isn’t a ton of chopping. I made it exactly as written and selected a pinot. It reheated on the stovetop rather nicely without drama. If you are making it ahead of time…wait to put the peas in until you are reheating. Lots of compliments from all testers. It also looked impressive. Leftovers have stayed very well (makes a ton). Will definitely keep on my short list of go-to recipes. Thank you for the inspiration!!
That’s great, Katie! I am happy it was a hit and that it was great even making it the night before. I love a dish where the flavors get better overnight! Pinot sounds like a great pairing. :)
Just had to stop by to say that this recipe is absolutely delicious!! My husband and I were both huge fans of it. Thank you so much for developing a paella that feels achievable at home :) My cooking parameters are very similar to yours (vegetarian, whole grain) and I was so excited to see this recipe pop up. Will absolutely make again!
I am so happy you think so, Melissa! That is my goal-to make it attainable for cooks at home. Thanks so much for your review!
Paella made with brown rice… why hasn’t this always been a thing?! Smart substitution :-) I’ll be giving this a whirl!
Thanks, Belle! Let me know what you think once you try it.
What I love about your recipes Kate, is the ‘Notes’ section you add to each of your recipe posts that provide tips and useful information your readers like me can follow. My friends will be coming over this weekend and I’ll be whipping up this vegetable paella recipe. I just also might try adding some seafoods for my non-vegetarian friends.
Thank you, Elizabeth! I spend a lot of time in that section to adjust to people’s varying needs. Happy you find them so helpful! I appreciate the review.
It is indeed helpful especially for a lot of people who, like me, are not so knowledgeable about this stuff but wanted to learn. So, thanks a lot for taking the time to place this section for us!
THIS IS SO GOOD! It’s one of those warm, comforting dishes you cradle in your arms and scoop into your mouth hole. I can’t wait to heat up the leftovers today for lunch! I think I might try and add red pepper flakes for some heat next time, but oh, there WILL be a next time, and another time and another and many more after that. This is going to be my go-to fall/winter dish. Yummmmmy!
Glad you are loving yet another recipe, Stephie! Thanks so much for your review. I appreciate it!
I made this for this last night for company and it was delicious!! I did add the saffron and the color was really nice. I might add a few more roasted vegetables the next time I make. I really wonderful recipe!!!!
Thank you, Mela! Happy to hear it was a big hit. Thanks so much for your review!
I can’t believe how easy and delicious this is! I’d been looking for a good vegetable paella for a while now, and this was perfect! Even my picky family loved it.
Hooray! Thank you, Liesl for your review and comment. I am so happy you liked this and found it easy. That was part of the goal!
I am so picky about recipes, and I have a mixed family (2 veg, 2 omnivore) who are even more picky. This recipe really went over well, and I must say – it was delicious!! I didn’t do the Socarrat procedure, but still wound up with a lovely crusty-ish edge to the rice. Also didn’t have any wine around, but added a splash of red wine vinegar to my broth. Used Arborio white rice, baked for about 30 minutes. Your recipes are so consistently easy and delicious, I really appreciate it. Have a great Thanksgiving!
I am happy to hear it worked out well for your family! It can be hard to navigate waters with different eaters. Happy Thanksgiving as well! If you would want to leave a star review since it worked so well for you, I would appreciate it:)
five stars : )
Such a delicious dish! Next time I may add shrimp, too. Very easy to put together as well. Thanks for another great recipe.
Thank you!
Should this rice be cooked beforehand?
Hi Riley, the rice instructions are #4 in the list of instructions. I hope this helps!
Amazing! I’ve cooked several dishes of yours, Kate, and all of them were a hit! Thanks for what you are doing and thanks for making “meatless” diet so delicios!
You are welcome! Happy to hear it worked out so well for you. Thank you for your review, I appreciate it :)
This was my first attempt at paella and it was fantastic. I added mushrooms (roasted in a separate pan from the other veggies since they release a lot of moisture) and substituted cilantro for the parsley and both changes worked well. I’m adding this recipe to my regular rotation – thanks so much!
Happy you like it so much! You are welcome. I appreciate your comment and review.
I made this last night. So delicious and beautiful.roasting the vegetables brought out their color. On a cold December night , this was a warm filling and simple dish to prepare.
What a great description! Thank you, Nancy for your comment. If you would want to leave a star review, that would be great!
I made this last night and it was fabulous, easy to make and very hearty. I think next time I would increase the roasted vegetables, probably add some fennel as Lena suggested and I might decrease the rice just a little bit. The key is the smoked paprika, I’m thinking maybe those folks who commented that this was bland did not use smoked paprika. Although I did include the saffron I think given the expense it could easily be left out because it does get overpowered by the smoked paprika.
More veggies sounds delish! Thank you, for your review Sandra. I appreciate your comment.
Lightly flavored and delicious. I had veggie paella in Spain and this tastes just like it. I used saffron rice but otherwise I followed the recipe exactly.
Hooray! I’m so happy to hear that. :) If you would want to leave a star review since you liked it so much, I would appreciate it!
This was very tasty. Kids liked the rice, and i loved the veggies. I think next time I will halve the rice (1 cup) so i have more veggies. I used basmati rice since its my favourite and all we carry at home. It made a big pot your could easily share with neighbours. Super easy to make, as in, you don’t dirty many dishes and it’s just got a good flow to it. I printed it for my home recipe book. Now off to check out the rest of your recipes. Thanks!
Wonderful! Thank you, Janessa for sharing. I appreciate the review. Happy cooking!
This looks so good but my kids can’t have chickpeas. Is there a good substitute or would leaving them out totally change the dish?
You can just skip them! It won’t be quite as hearty but the recipe will still work well. You could add some extra peas you’d like.
I love your recipes but this one is my family’s absolute favorite. It’s gluten free and vegan and nut/soy free!!!! I was wondering if you think I could double it in my 6 qt dutch oven?
Thanks Kate and Cookie!!!
Well, thank you :) You could try it! The skillet really allows it to brown appropriately.