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–+ servings
overhead shot of paella in large white pan
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4.86 from 14 votes

Vegetarian Paella

Super easy gluten-free and vegan paella! Ready in just 40 minutes using simple ingredients!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: spanish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £7.50

Equipment

  • Chopping Board
  • sharp knife
  • large shallow casserole dish or pan

Ingredients

  • 2 tbsp olive oil
  • 1 red onion diced
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 150 g cherry tomatoes halved
  • 100 g artichokes (from a jar)
  • 1 cup frozen peas
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp saffron threads
  • juice of 2 lemons plus lemon wedges, to serve
  • 350 g paella or risotto rice
  • 1 litre vegetable stock
  • handful of chopped fresh flat leaf parsley, to serve (optional)
Metric - US Customary

Instructions

  • Firstly, dice the red onion, crush the garlic slice the red peppers and half the cherry tomatoes
  • Then, heat 2 tbsp olive oil in a large, shallow casserole dish or pan, over a medium heat
  • Add the diced red onion and garlic and cook for a few minutes to allow them to soften down
  • Now to the dish add all the vegetables, the spices, saffron and the juice of 1 lemon. Fry together for 5 minutes or until the pepper softens and the peas defrost
  • Next add the rice and 250ml veg stock and stir. Place the lid on and simmer for 8-10 minutes or until the rice soaks up all the liquid. Once absorbed all another 250ml veg stock and cook until it has been absorbed again. Repeat until the stock has been used.
  • Add the juice of the remaining lemon, 5 minutes before the end of the cooking time, leave the lid off and allow to simmer until the rice is cooked

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an air tight container in the fridge up to 3 days in the fridge. To re-heat, add paella to a large non-stick frying pan with a little bit of oil and a splash of water over a low heat. Make sure it's piping hot.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Chop the veg so it cooks evenly. 
Tip 2: Saffron is a lovely edition for flavour but it's expensive so feel free to leave it out if you prefer.
Tip 3: Using a good quality veg stock really make a difference here to opt for a good one.

Nutrition

Calories: 430kcal | Carbohydrates: 77g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Fiber: 6g | Sugar: 4g