Name: Vegetable Paella
Prep time: 10 min
Cook time: PT-487662H57M52S
Total time: 50 min
Cuisine: Spanish-Inspired
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, finely chopped; 1 ½ teaspoons fine sea salt, divided; 6 garlic cloves, pressed or minced; 2 teaspoons smoked paprika; 1 can (15 ounces) diced tomatoes, 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 additional 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 ½” strips; ½ cup Kalamata olives, pitted and halved; Freshly ground black pepper; ¼ cup chopped fresh parsley, plus 1 tablespoon more for garnish; 2 tablespoons lemon juice, plus lemon wedges for serving; ½ cup frozen peas

Why You’ll Love This Recipe

Naturally plant-based, wholesome, and filling
Rich flavors from saffron, smoked paprika, and garlic
Colorful and visually impressive for serving
One-pan meal that’s easy to prepare and serve
Customizable with your favorite vegetables or beans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
1 ½ teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes, preferably fire-roasted, 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 additional 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 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for serving
½ cup frozen peas

Directions

Prep the pan: Heat 2 tablespoons olive oil in a large, deep skillet or paella pan over medium heat.
Cook the aromatics: Add onion and 1 teaspoon salt, and sauté for 5–6 minutes until softened. Add garlic and smoked paprika, cooking 1 minute until fragrant.
Add tomatoes and rice: Stir in diced tomatoes, then add rice and cook 1–2 minutes, coating grains in oil and tomato mixture.
Add liquids and chickpeas: Pour in vegetable broth, white wine, saffron (if using), and chickpeas. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 25–30 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
Add vegetables: Gently fold in artichokes, red bell peppers, olives, and frozen peas. Cook an additional 5 minutes until heated through. Season with remaining ½ teaspoon salt, freshly ground black pepper, and 2 tablespoons lemon juice.
Finish and garnish: Stir in chopped parsley, then remove from heat. Let the paella rest for 5 minutes before serving. Garnish with extra parsley and lemon wedges.

Servings and Timing

This recipe serves 4–6 people. Prep time is 10 minutes, cook time 35–40 minutes, total time about 50 minutes.

Variations

Add other seasonal vegetables such as zucchini, asparagus, or green beans.
Use white short-grain rice or traditional Spanish bomba rice if you prefer.
Substitute chickpeas with white beans or edamame for protein variation.
Omit saffron if unavailable; smoked paprika adds plenty of flavor.
For a spicier version, add a pinch of red chili flakes or a diced jalapeño.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of vegetable broth to loosen the rice.

FAQs

Can I make this paella vegan?

Yes, this recipe is already plant-based. Ensure the broth is vegetable-based.

Can I use frozen vegetables instead of fresh?

Yes, but reduce cooking time slightly and add frozen vegetables toward the end to avoid overcooking.

Can I prepare it ahead of time?

You can prepare ingredients in advance, but assemble and cook the paella just before serving for best texture.

Can I make it gluten-free?

Yes, this recipe is naturally gluten-free. Just verify that your broth and olives contain no added gluten.

Can I use regular long-grain rice?

You can, but short-grain rice gives the best paella texture and helps absorb flavors.

Conclusion

Vegetable Paella is a colorful, flavorful, and satisfying dish that brings the tastes of Spain straight to your table. With tender rice, smoky spices, and fresh vegetables, it’s perfect for plant-based meals, family dinners, or entertaining guests. Easy to make yet visually stunning, this paella is sure to impress every time.