Vegetable Paella Recipe (Spanish Style Vegetable Rice)
A vegetarian Middle Eastern recipe with rice - short/medium grain, onion - chopped, cloves garlic - crushed or finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the Vegetarian Paella Recipe, first crush the saffron with a pinch of salt in a small mortar pestle and keep it aside for later use
pinch saffron strands(1)salt - to taste - 2
Next, proceed to make the sauce
- 3
First, heat oil in the pan, till warm
- 4
Then add onion and the garlic to it, and sauté for 1-2 minutes till the onions just turn pink
onion - chopped(1)cloves garlic - crushed or finely chopped(3) - 5
Once the onions are pink/translucent, add the mushrooms and bell peppers to the pan and sauté them for 1-2 minutes more
onion - chopped(1)red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup) - 6
Cook till they are slightly softened
- 7
Next, reserve some of these sauteed mushrooms and bell pepper slices to be used later as a garnish
red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup)parsley leaves - chopped for garnishlemon wedges - to serve - 8
Continue to cook the remainder of the veggies in the pan
- 9
Next, add the turmeric, smoked paprika and the tomato puree to it and simmer for a few minutes
turmeric powder (haldi)(1/4 teaspoon)homemade tomato puree(1/2 cup)paprika powder(1 teaspoon) - 10
Next, add the stock, salt and the saffron and stir well
1/ vegetable stock(2 cups)pinch saffron strands(1)salt - to taste - 11
Continue to simmer it until a few bubbles appear
- 12
The next step is to add the rice to it, stir well and cover the pan
rice - short/medium grain(1 cup) - 13
Cook the rice till it is just cooked/al dente (about 12-15 minutes) and the water has been absorbed, leaving fluffy grains of rice
rice - short/medium grain(1 cup) - 14
If the rice dries up without getting fully cooked, you can adjust by adding stock as required to cook the rice till it is soft and fluffy, but not mushy
rice - short/medium grain(1 cup)1/ vegetable stock(2 cups) - 15
When the rice is cooked, turn off the heat
rice - short/medium grain(1 cup) - 16
You can either serve the Paella in the same pot that you cooked it, or transfer ir into a serving dish or rice platter
rice - short/medium grain(1 cup)lemon wedges - to serve - 17
Garnish the paella with sliced mushrooms and peppers along with the olives
red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup)extra virgin olive oil(1 tablespoon)-6 black olives - pitted(5)parsley leaves - chopped for garnish - 18
Sprinkle with chopped parsley and arrange lime wedge
onion - chopped(1)cloves garlic - crushed or finely chopped(3)parsley leaves - chopped for garnish - 19
Serve the Vegetarian Paella hot along with Watermelon Panzanella Salad
lemon wedges - to serve
Rate this recipe
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Vegetable Paella Recipe (Spanish Style Vegetable Rice)
A vegetarian Middle Eastern recipe with rice - short/medium grain, onion - chopped, cloves garlic - crushed or finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Vegetarian Paella Recipe, first crush the saffron with a pinch of salt in a small mortar pestle and keep it aside for later use
pinch saffron strands(1)salt - to taste - 2
Next, proceed to make the sauce
- 3
First, heat oil in the pan, till warm
- 4
Then add onion and the garlic to it, and sauté for 1-2 minutes till the onions just turn pink
onion - chopped(1)cloves garlic - crushed or finely chopped(3) - 5
Once the onions are pink/translucent, add the mushrooms and bell peppers to the pan and sauté them for 1-2 minutes more
onion - chopped(1)red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup) - 6
Cook till they are slightly softened
- 7
Next, reserve some of these sauteed mushrooms and bell pepper slices to be used later as a garnish
red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup)parsley leaves - chopped for garnishlemon wedges - to serve - 8
Continue to cook the remainder of the veggies in the pan
- 9
Next, add the turmeric, smoked paprika and the tomato puree to it and simmer for a few minutes
turmeric powder (haldi)(1/4 teaspoon)homemade tomato puree(1/2 cup)paprika powder(1 teaspoon) - 10
Next, add the stock, salt and the saffron and stir well
1/ vegetable stock(2 cups)pinch saffron strands(1)salt - to taste - 11
Continue to simmer it until a few bubbles appear
- 12
The next step is to add the rice to it, stir well and cover the pan
rice - short/medium grain(1 cup) - 13
Cook the rice till it is just cooked/al dente (about 12-15 minutes) and the water has been absorbed, leaving fluffy grains of rice
rice - short/medium grain(1 cup) - 14
If the rice dries up without getting fully cooked, you can adjust by adding stock as required to cook the rice till it is soft and fluffy, but not mushy
rice - short/medium grain(1 cup)1/ vegetable stock(2 cups) - 15
When the rice is cooked, turn off the heat
rice - short/medium grain(1 cup) - 16
You can either serve the Paella in the same pot that you cooked it, or transfer ir into a serving dish or rice platter
rice - short/medium grain(1 cup)lemon wedges - to serve - 17
Garnish the paella with sliced mushrooms and peppers along with the olives
red bell pepper (capsicum) - sliced lengthwise(1)green bell pepper (capsicum) - sliced lengthwise(1)yellow bell pepper (capsicum) - sliced lengthwise(1)button mushrooms - sliced (you can alternatively use a combination of vegetables like beans(1/2 cup)extra virgin olive oil(1 tablespoon)-6 black olives - pitted(5)parsley leaves - chopped for garnish - 18
Sprinkle with chopped parsley and arrange lime wedge
onion - chopped(1)cloves garlic - crushed or finely chopped(3)parsley leaves - chopped for garnish - 19
Serve the Vegetarian Paella hot along with Watermelon Panzanella Salad
lemon wedges - to serve
Rate this recipe
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