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Vegetable Paella

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A colorful, plant-based Spanish-inspired dish made with short-grain rice, chickpeas, fresh vegetables, and aromatic saffron. Bursting with flavor from smoked paprika, garlic, and lemon, this wholesome paella is hearty, vibrant, and perfect for family dinners or gatherings.

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

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.
  2. Add onion and 1 teaspoon salt; sauté for 5–6 minutes until softened. Stir in garlic and smoked paprika, cooking 1 minute.
  3. Add diced tomatoes and rice, stirring 1–2 minutes to coat.
  4. Pour in broth, wine, saffron (if using), and chickpeas. Simmer gently, reduce heat, and cook uncovered for 25–30 minutes until rice is tender and liquid absorbed.
  5. Fold in artichokes, bell peppers, olives, and peas. Cook 5 minutes more. Season with remaining ½ teaspoon salt, pepper, and lemon juice.
  6. Stir in parsley, remove from heat, and let rest 5 minutes. Garnish with parsley and lemon wedges before serving.

Notes

Add seasonal vegetables like zucchini, asparagus, or green beans.

Use bomba or white short-grain rice for a more traditional texture.

Swap chickpeas with white beans or edamame.

Omit saffron if unavailable; smoked paprika provides plenty of flavor.

Add chili flakes or jalapeño for spice.

Store leftovers in the fridge up to 3 days; reheat with a splash of broth.

Nutrition

Find it online: https://familydinnercooking.com/vegetable-paella/