Vegetarian Paella

 There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

Prep Time

30 minutes

Cook Time

30 minutes


6 Servings


1 tablespoon olive oil
1 onion, yellow (diced)
1 bell pepper, red (seeded and diced)
3 cloves garlic (minced)
1 zucchini (diced)
2 cups tomato (canned, diced)
5 saffron (5 to 10 strands)
2 teaspoons red pepper flakes (crushed)
1 1⁄2 cups rice (medium or short grain)
3 cups stock, vegetable (room temperature)
1 cup artichoke hearts (canned, drained and quartered)
2 cups beans, garbanzo (rinsed and drained)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper, ground


In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika and chili flakes, and sauté for 5 to 10 minutes. Add the rice and stock; stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt and pepper. Cover the pot and simmer for 10 to 15 more minutes. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5 to 10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.


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