Vegetable Paella Recipe

Vegetable Paella

Paella de la Huerta, a vegetarian Paella, is as close as you get to the original Paella dish, which came about as a way of cooking rice with vegetables from the garden, perhaps supplemented by bits of chicken or wild rabbit.

Yield: 4-6 servings

Time: 45 minutes


Use short-grained rice for Paella (also called Bomba rice or Paella rice), so you get the right consistency. Arborio rice also works, but stay away from long-grained rice. Include frozen artichoke hearts in order to get a bit of piquancy. A pinch of Spanish smoked paprika enlivens this mild dish.

  • 1 cup (140 g) thinly sliced onions
  • 6 Tbsp extra virgin olive oil
  • 1 1/2 cups (300 g) short grained rice
  • 4 garlic cloves, peeled and finely chopped
  • 1 cup (140 g) green and red peppers sliced into slivers
  • 1/2 cup (75 g) green beans cut into 1 inch (2,5cm) pieces
  • 1/2 cup (115 g) green peas
  • 2 small zucchinis, cut into slivers
  • 6 frozen artichoke hearts, quartered
  • 2 medium tomatoes, peeled, seeded and coarsely chopped
  • 2 Tbsp tomato purée
  • 1 tsp fresh rosemary finely chopped
  • 1/2 cup (120 ml) dry white wine
  • 3 1/2 cups (830 ml) vegetable broth
  • a pinch of Spanish smoked paprika (optional)
  • salt and freshly ground pepper to taste


Warm olive oil over medium heat. Add onions and sauté until translucent about 5 minutes.

Add, garlic, green and red peppers, green beans and peas, and rice except for the artichoke hearts.  Continue stirring until all vegetables and the rice are well coated with the olive oil. Pour in the white wine and cook until it is almost absorbed.

Add vegetable stock and bring it to a quick boil. Reduce heat to a simmer and cook until rice and vegetables are tender about 20 minutes in total. Add the artichokes and cook until they are warmed up about 5 minutes longer.

Adjust seasoning and serve.

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