I’m so excited about this paella recipe! I hope you are, too. Paella is a beautiful rice dish hailing from the east coast of Spain, near the port city of Valencia. I tried it for the first time in Barcelona about ten years ago, and none of the American versions I’ve sampled since then have come close—until now.
Paella often includes seafood or meat, but I made this paella vegetarian by mixing chickpeas into the rice and adding extra vegetables. If you were to order this in a Spanish restaurant, it would be called paella de verduras (vegetables). My version is fresh, colorful, and hearty, thanks to brown rice and chickpeas.
This paella is a great party option if your guests are following special diets. It’s vegan/vegetarian/dairy free, gluten free, nut free, and soy free. Although, I’d say it’s a great party option in general! Just add a big green salad and Spanish wine (red or white would work).
How to Make Homemade Paella
If you’re a fan of my baked risotto recipes, you’re going to love this recipe. The method is similar—you cook some aromatics in a pot, then add the rice and bake the pot on the lower rack of the oven while roasting the vegetables on the upper rack. Layer the vegetables on top of the baked rice, and you’re basically done.
The recipe might look long at first glance, but please don’t feel intimidated. The ingredients are basic, and the method is surprisingly simple. This is not a recipe to start when you’re starving, since it will require about 50 minutes in the oven. However, most of the cooking time is passive. If you’re making this for a party, you’ll have plenty of time to clean the kitchen before guests arrive.
For this recipe to work, you’ll need to use the proper equipment. Paella is typically made in a paella pan (called a paellera), but I did my best to find a more common pan option. For this recipe, you’re going to need a large Dutch oven or a large skillet with a snug-fitting lid (both of which must be oven-safe). Baking the rice is the best way to ensure the proper texture—paella rice should be nice and tender, but far from soggy.
You might be able to carefully pour the boiling rice mixture into a casserole dish, cover it tightly with foil, and bake as directed. I’m just not entirely sure it will work since I haven’t tried, and it sounds potentially dangerous.
Watch How to Make Vegetable Paella
Paella Ingredient Notes
Artichokes aside, you might not find this red bell pepper and Kalamata olive combination in authentic Spanish paella. They are common Spanish ingredients, though, and they’re the most feasible vegetarian alternatives to shrimp and mussels that I could come up with. You could use any vegetables you’d like, really. Just roast them until they’re nice and tender.
Traditionally, paella is made with bomba rice, a Spanish variety of short-grain white rice. I don’t know where to buy bomba rice here in the States, and I personally can’t tolerate white rice (hypoglycemia) so I used short-grain brown rice instead. Check my recipe notes for other rice options, which may affect baking time.
If you love smoked paprika and/or peas, I believe you could safely double the amounts below. Saffron is standard in paella, but it’s the most expensive of spices and I couldn’t really taste it in the end product, so I made it optional.
Socarrat Notes
Last but not least—to socarrat or not to socarrat? Socarrat is the irresistibly golden and crispy bottom you’ll find in awesome traditional paellas. It’s not easy to attain a perfect socarrat at home, since we’re using basic home equipment instead of a special paella pan over an open flame.
If you want to give the socarrat a shot, just remove the lid on the baked rice and heat the rice over medium-high heat for about 5 minutes. It’s hard to know when exactly to pull the pan off the heat, and you might end up with some semi-burnt rice on the bottom—which I actually enjoy.
If the socarrat leaves burnt bits on the bottom of your fancy Le Creuset, the easiest way to remove them is to scrub off what you can, then generously sprinkle baking soda and a splash of warm water on the pan. Let it soak for a while, then it should scrub right off.
As always, please let me know how this dish turns out for you in the comments! I hope you love it just as much as I do. I’m counting down the days until I get to eat paella again in Barcelona with my friends Ali and Barclay!
PrintVegetable Paella
- Author:
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Spanish
The best vegetable paella recipe! It’s loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it’s vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped fine
- 1 ½ teaspoons fine sea salt, divided
- 6 garlic cloves, pressed or minced
- 2 teaspoons smoked paprika
- 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), 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 vegetable 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 long, ½”-wide strips
- ½ cup Kalamata olives, pitted and halved
- Freshly ground black pepper
- ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
- 2 tablespoons lemon juice, plus additional lemon wedges for garnish
- ½ cup frozen peas
Instructions
- Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11-to-12” in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
- Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
- Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
- Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
- Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
- For optional socarrat (crispy bottom—beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
- Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.
Julie
Can’t wait to try it this weekend. Thank you for your great recipes. Very similar to my recipe but I use pinto beans instead of chick peas and wild rice instead for brown.
Kate
Let me know what you think once you try it, Julie!
Teresa
Any suggestions for a parsley substitution or is it better to wait? I LOVE your blog Kate!! And I’m not a good blog person!
Teresa
“FOOD blog person” that is. Whoops!
Kate
Hi Teresa, thank you! The parsley adds a nice burst of fresh flavor. Fresh cilantro might be good if you have it, but fresh parsley would be best. Dried herbs won’t quite do the trick.
Dina
Very excited to try this, Kate! I tried two vegetarian paella versions but they never came out as well as what I ate in Spain. I’ll try it sometime soon and let you know how it comes out (probably in the next 2-4 weeks). I actually have some Bomba Rice from Spain to use for it. Since I last tried one of your recipes, I moved and am living in high altitude (2,500m or 8,200ft) so the recipe may need some adjusting. The best results I’ve had at high altitude in making rice, including risotto, has been to use a pressure pot. Do you think this can be adapted for a pressure pot? And if so, how? I’ll definitely make the sofrito, too! Can’t be a paella without it! Keep up the great work :) I hope to buy your book soon (but customs is awful where I am, boo!)
Kate
Hi Dina, hope you love this one! Please check out my notes on the rice cooking time—I’m guessing it would be closer to the arborio rice time. I’m sorry, I don’t know how to suggest making this in a pressure cooker (that would be a whole new recipe) but it might be worth trying in the oven as directed if you have a Dutch oven—it’s a pretty controlled environment, but I’m not sure how altitude might play into it. Please let me know if you try!
Mary
Hi Kate,
You must have been feeling my anxiety of recently being put on an elimination diet. I’ve felt so overwhelmed and restricted with what I can’t eat and this has none of the “bad” stuff in it. I was going through everything in it before you even said the allergen comment and was getting excited that I can eat this! I can’t wait to try this out this weekend. Thank you!
Kate
Hi Mary, I’m so glad you can enjoy this one! If you haven’t yet, check out my special diet recipe pages—you can find them in the menu. Hover over “all recipes” then “diet” then you’ll see lots of options! If you don’t see quite the combination you need, try searching for it in the search bar—I actually have some more combinations available than listed there (space constraints).
Liz
This is nothing like Paella. You need to start with a paella dish and bomba rice. I’m sure this dish is delish but it ain’t vegetarian paella.
The Spanish Vegan
So true. I’m sure the recipe is great, but calling it a paella is truly sad.
Gaby Dalkin
The prettiest paella I ever did see
Kate
You are kind! Thank you, Gaby!
Jacquie
I made this tonight and it was delicious! The flavors were spot on! The recipe came together pretty easily and the outcome was impressive tastewise and lookswise! Thank you Kate for yet another favorite recipe!
Kate
Jacquie, I am happy to hear to liked it! Thank you for your kind words and feedback! If you would want to leave a star review, I would appreciate it :)
Maria
Hi Kate!
I love your recipes, and I bet this is delicious, but it always happens to me that when you ‘vegetarianize, whole-grain-ize, hipster-ize’ Spanish food it hits a bit too close to home (I somehow don’t have any problems with this when you do it for Thai food, or Mexican, haha). I’m from Spain, I’ve eaten millions of paellas, but vegetarian paella, I’m sorry to say, just doesn’t exist. It’s not just the lack of meat/shellfish; nothing in this ingredient list other than the saffron is what you’d put in a paella (for instance, we normally use the green kind Italian peppers, the red bell peppers you get in the US are very different from the large ones we have in Spain, nobody in their right mind has ever put olives in a paella). I guess ‘vegetable rice’ isn’t quite as catchy a name, and I’m sure the topic of ‘authenticity’ is often debated in the food blogger community (I wouldn’t be surprised). But I just wanted to add my two cents; it’s really not about being pedantic and saying you need ‘bomba’ rice specifically or else it’s a crime to call a rice dish a paella, but there is a point where dishes are too far removed from the standard version to call it a paella, no?
Kate
Hi Maria, I’m truly sorry and disappointed to hear that this recipe offended you. I’ve been asked for a paella recipe quite frequently over the years, so I set out to make the best version I could. I’m a vegetarian and I try to stick with whole grains in my recipes, so those were my basic parameters. Approachability is a key consideration of mine as well, and I don’t know where a person can buy a paella pan or bomba rice here in the U.S. I always try to respect and offer insight into authentic traditional recipes and what I’ve changed to make my own twist on that recipe.
Maria
I feel awful! Of course I’m not offended. You should keep adapting all recipes to what’s available and to make them healthier, and I’ll keep religiously trying to replicate them =)
(just maybe not the paella)
Meg
I haven’t had authentic paella (in Spain) before, but this looks delicious and different than any other vegan dishes I’ve tried since last fall, and if you hadn’t called it paella, I wouldn’t have found it, so personally I’m fine with a less than perfect level of authenticity!
Kendra
Maria,
I just returned from Spain where we had delicious vegetarian paella! They were very accommodating and we were so excited to try it! I’ve yet to have a recipe that wasn’t a hit with my family from Kate, and I’m hoping this one will be amazing as well. It may not use the same pan or veggies as you’re used to (ours had asparagus, tomatoes, carrots, peas, mushrooms), but it’s still a vegetarian version of paella. If someone finds the right rice…great! But Kate offers a healthier more accessible option. I understand you being bothered by it, just like a meat eater would be bothered by is calling our version of meatloaf ” veggie meatloaf”, because it hits so close to home. It’s not your mom and grandma’s paella, but that’s ok :)
Kristie
This looks so good, it’s right up my alley! I’m trying it this weekend.
Kate
Let me know what you think, Kristie once you try it!
Helen
Omg can’t wait to make this sounds amazing by the way I love yr book Kate.
(The latest one).
Kate
Thank you, Helen! If you would want to review the book on Amazon that would be awesome!
Jacquie
I’m kind of annoyed with those that feel the need to criticize the recipe for not being authentic enough. Move on and find a authentic paella recipe then. There’s tons out there. Kate has her own special way of adapting recipes, making them vegetarian, and making them accessible to the average home cook. If she used bomba rice, well I’d likely not have made it. Instead she has shared a fantastic recipe which I actually made and can say was a WONDERFUL and well received recipe in my household. Also for what it’s worth I’m part Spanish and will be making this recipe over and over! Thanks Kate! Keep on doing exactly what you’re doing. I share your site all the time and people love it!
Monique Campbell
I have learned SO much from you, as I am a recent vegan convert.
Paella sounds amazing but, I dislike artichokes. Any suggestions for things that won’t fall apart during the long cooking/roasting time? Zucchini and the lime would turn to mush!?
Also, I agree with @Jacquie, people should move on, not take the time for a snarky remark!
Keep up your amazing efforts, you have a gift! Thanks for sharing and keeping me inspired!!
Kate
Hi Monique, thank you for your note! The temperature here is on the lower side, so I don’t think you need to worry about veggies falling apart. Cubed eggplant might be interesting!
Kate
Jacque, can’t tell you how much I appreciate your comment! Thank you, and I’m so happy that you enjoyed this recipe so much.
Julie
New cook here – been learning my way through your blog (thank you!) I did this, even the socarrat! It was a hit for my kids and husband. It was not nearly as difficult as I thought it would be and clean up was easy.
If anyone doesn’t do brown rice – I used jasmine and found it cooked quite quickly (maybe 40 minutes tops).
Kate
Julie, that’s so nice to hear! Thank you very much for your feedback.
Nancy
Hi Kate – I am an AVID C & K fan so I couldn’t wait to try this recipe. I made it tonight and have to be honest, it was only just so-so. The rice texture was great…roasted veggies nice. But it was bland bland. I did use saffron – maybe mine had expired? I googled other veggie paella recipes and I think I’ll add more veggies to the left over rice. It needs a little ‘kick’ or depth…maybe more tomatoes? A shot of hot sauce? not sure…open to your suggestions.
Last night I made your squash/black bean chili and it was fabulous!!
Kate
Nancy, I’m so sad to hear that! I made this four times with my cooking assistant to get the timing/texture just right, but never was it bland! Any chance you forgot to add the salt when you were cooking the rice?
Nancy
HI Kate – thanks for your reply. I did add in the salt, perhaps not enough? The texture of the rice was great, I’m just looking for options to up the spice.
Don’t worry! I’m still a HUGE fan of your recipes and cook from them all of the time. My friends are weary of me telling them the recipe is “Cookie and Kate”!
Jaimee
my husband and I just love your recipes. he always goes back for seconds and thirds. keep up the great work!
Kate
Well, thank you Jaimee!
Lena
I made this tonight and loved it. It was simple, inexpensive, unfussy, flavorful, and made a lot of food! I left out the wine and only used about 1/2 tsp of saffron (it was all that was in the pantry). I didn’t try the socarrat but I’ll give it a shot next time I make it! Next time I might also try roasting some fennel with the pepper and olives mixture. I can see capers being tasty in this too, if you’re a fan of brine.
Kate
Lena, thank you for your review! It is great you are already thinking about making it again!
Dana K.
This recipe is SO GOOD! Here’s what I did slightly different:
Instead of using canned fire-roasted diced tomatoes, I accidentally bought canned fire-roasted salsa! I didn’t realize this until I got home but decided to use the canned salsa anyway. (I had no idea salsa came in cans.)
Also, I didn’t have white wine at home like I thought, so I used an extra 1/3 cup of veggie broth.
Lastly, I did not buy saffron but instead used 1/3 tsp of turmeric powder.
I do not have dutch oven, but used my large cast-iron skillet. I covered it with tinfoil in the oven and it baked just fine. As the recipe suggests, I took the tinfoil off and baked it an extra 5-7 minutes to get the crunchy bottom. I did not move it to the top rack though. I kept it on the bottom rack.
The paella was PERFECT! And with the salsa it really turned out GREAT! I will definitely make this recipe again and will use the canned salsa instead of diced tomatoes.
I’ve made different paella recipes in the past, including used fennel and mushrooms. That was also good but this recipe is my new favorite.
Kate
That is great it all turned out so well, Dana! Thank you for sharing. :)
Dani
Wow – This dish is amazing! The smoky rice and colorful veggies make this recipe pop both in flavor and aesthetically. My first time making Paella and it came together easily. I was even successful with the socarrat. Thanks for another delicious recipe :-)
Kate
Great to hear, Dani! I appreciate the feedback!
Nicole
This vegetable Paella is delicious! Made this last night and everyone LOVED it!
Kate
Hooray! Thank you, Nicole for letting me know it was a hit!
Alex
This recipe sounds delicious Kate! Have you considered creating a pressure cooker version? This recipe seems like it would be amenable to a “one pot” pressure cooker meal. I find there are very few good vegetarian pressure cooker recipes online, but I think interest is growing as the popularity of the instant pot increases. I would love it if you could try to infiltrate that market as I love your recipes.
Kate
Hey Alex! I haven’t tried using a pressure cooker. It might work well for the rice, but you’d still want to roast the vegetables, so at that rate, I would just do it all as written. I am hoping to offer an Instant Pot resource soon, though!
Angeles
I am Spanish, and even when this is not the typical paella you will be served in Spain I will gladly have a plate or two! I love that yoou took your time to investigate all about it, the socarrat thing is something that even some spaniards don’t know about it (as paella es typical from the south east only).And of course, and as you say, mandatory to have it with a nice glass of spanish wine (Ribera del Duero is my absolutely favourite).
I’ve seen you don’t know where to get arroz bomba in the States, here a link (to which I have absolutely nothing to do with, but after searching online, I found they sell the absolutely best paella rice which is “Calasparra”one):
https://www.tienda.com/products/bomba-paella-rice-peregrino-rc-03.html
Thanks for this little piece of Spain in your blog
Kate
Thank you so much for sharing, Angeles! I appreciate it, and I hope to try that bomba rice soon.
Toni
Fellow KC resident here! I love La Bodega’s paella, so my expectations were pretty high. I made this recipe last night (with the socarrat) and it was amazing. Absolutely loved it and will be making it again soon!
Kate
La Bodega is great! Happy to hear it met expectations, Toni. Thank you so much for your star review and feedback. Really appreciate it!
Terri Knuth
I love you!!! I have made MANY of your recipes and love them all! I am just finishing my first serving of the vegetable paella and oo la la. My mouth and tummy are very happy campers. I am grateful for your cookbook that I received as a gift from a friend and I am grateful for your website. I am a true fan.
Kate
You are so kind, Terri! I am glad you also have the cookbook. If you wouldn’t mind reviewing it on Amazon, if you haven’t already, that would be great!
Terri
I will happily do that.
Lauren K.
I love all your recipes, and this idea appeals to me–but I can’t stand olives and am not super fond of artichokes. Do you think this would work with other veggies? I was thinking of subbing capers for olives and then bulking up the other veggies with green beans and mushrooms, but since olives and artichokes are much stronger flavors I’m worried it won’t hold up.
Kate
Hey Lauren, I think those sound like great substitutions. If you enjoy those veggies, I think you’ll enjoy the final outcome!
Suzanne
As with all of your recipes that I have tried, It was delicious!!! Worked perfectly, I added more red peppers because we really like them but that was the only change that I made. I used my Dutch oven but since I didn’t know if the cover would survive I used tin foil doubled up and pinched tightly it worked just fine.
Kate
Great to hear, Suzanne! If you would like, I would appreciate a star review since you liked it so much :)
Carole
Just bought your book and can’t wait to try some of the recipes. Also will try this paella. Looks yummy. I have so many food allergies, and I’m vegetarian, so I love your recipes. You always offer easy conversions for omitting wheat and other things I can’t have. You make it so much easier, thanks a bunch. And, I love that you have a dog and include her in everything. I have two, and a kitty named Cookie. (My parrot calls her Cook Cook.)
Kate
I may be biased, but I am a fan of the book! Hope you enjoy it! Allergies on top of being a vegetarian can be a tough world to navigate so happy to help, Carole. And, Cookie is such a great name :)
vivian
I made this for Sunday dinner this week and actually liked it better than the vegetarian paella I had in a very high end restaurant in Barcelona the week before! No matter what it’s called, it’s a great dish. Thanks for a really good recipe!
Kate
Fantastic! You are welcome, Vivian. I am happy it was such a hit for you! Thanks for the rating. I really appreciate it.
KJ54
This is definitely NOT how to make authentic paella. And, you can buy bomba rice all over the United States. Or online. Easy.
Kate
I am sorry to hear you are disappointed. My goal is to make recipes as approachable as I can, while staying as authentic to the recipe. Part of this is providing ingredients that can be bought at almost any grocery store.
Brenda
Thanks for another great recipe, Kate! My family loved this. We’re having a meatless Monday challenge at work, so I’ll be posting some pics and a link on our wellness portal tomorrow. Yeah, I know today’s not Monday, but this is great any day of the week!
Kate
You are welcome, Brenda! Enjoy :) Thanks so much for the review!
Tina Davis
I am a vegetarian and I have been to Spain several times and have found Paella in restaurants there that Spanish chefs have adapted for vegetarians. I don’t like to buy single purpose pans or appliances so I previously used a wok for paella. I was lucky enough recently to find out that a neighbor was giving away on Next Door. I brought paella rice home from Granada, but then I also found some at World Market that came from Spain and worked very well. Even though this is not traditional preparation, I’m anxious to try it and I don’t think your recipe should be criticized because it uses a different method than the traditional. I appreciate food bloggers who are sensitive to the difficulties that home cooks have finding exactly the right ingredients or utensils to make each recipe.
Kate
Thank you so much, Tina for your thoughtful comment! My goal is to help cooks make recipes that are approachable with things already in their kitchens(or easy to access). Let em know what you think once you give it a try!
Amanda
What an awesome recipe. Tried it this weekend and it was delicious. Thanks for posting it.
Kate
Welcome, Amanda! If you would like to leave a star review, I would appreciate it :)
Luann
Just finished making this and it was AMAZING!!! My husband declared this “chalkboard worthy” and immediately added it to the board. We have a chalkboard up in the kitchen where we list our favorite recipes so we have the list readily available when we make out meal plan for the week. THANK YOU!!
Kate
That is a great idea! I love that this recipe is ‘chalkboard worthy!’ Thank you, so much for sharing Luann and for your review!
Lindsey
I was unsure about this recipe. It did take a lot of work, and had a unique mix of flavors, but I wasn’t in love with it overall given the time and effort it needed. I agree that the saffron may not have been needed.
Kate
Hi Lindsey, I am sorry to hear you are disappointed with the recipe. Traditionally, Paella is a lot of work. I tried my best to make this version more approachable. I appreciate you giving it a try and for your feedback :)
Katie
I just made this (the night before) for a family party for our vegetarians. It comes together quickly as most items are just “dumped” so there isn’t a ton of chopping. I made it exactly as written and selected a pinot. It reheated on the stovetop rather nicely without drama. If you are making it ahead of time…wait to put the peas in until you are reheating. Lots of compliments from all testers. It also looked impressive. Leftovers have stayed very well (makes a ton). Will definitely keep on my short list of go-to recipes. Thank you for the inspiration!!
Kate
That’s great, Katie! I am happy it was a hit and that it was great even making it the night before. I love a dish where the flavors get better overnight! Pinot sounds like a great pairing. :)
Melissa
Just had to stop by to say that this recipe is absolutely delicious!! My husband and I were both huge fans of it. Thank you so much for developing a paella that feels achievable at home :) My cooking parameters are very similar to yours (vegetarian, whole grain) and I was so excited to see this recipe pop up. Will absolutely make again!
Kate
I am so happy you think so, Melissa! That is my goal-to make it attainable for cooks at home. Thanks so much for your review!
Belle
Paella made with brown rice… why hasn’t this always been a thing?! Smart substitution :-) I’ll be giving this a whirl!
Kate
Thanks, Belle! Let me know what you think once you try it.
Elizabeth Higgins
What I love about your recipes Kate, is the ‘Notes’ section you add to each of your recipe posts that provide tips and useful information your readers like me can follow. My friends will be coming over this weekend and I’ll be whipping up this vegetable paella recipe. I just also might try adding some seafoods for my non-vegetarian friends.
Kate
Thank you, Elizabeth! I spend a lot of time in that section to adjust to people’s varying needs. Happy you find them so helpful! I appreciate the review.
Elizabeth Higgins
It is indeed helpful especially for a lot of people who, like me, are not so knowledgeable about this stuff but wanted to learn. So, thanks a lot for taking the time to place this section for us!
Stephie
THIS IS SO GOOD! It’s one of those warm, comforting dishes you cradle in your arms and scoop into your mouth hole. I can’t wait to heat up the leftovers today for lunch! I think I might try and add red pepper flakes for some heat next time, but oh, there WILL be a next time, and another time and another and many more after that. This is going to be my go-to fall/winter dish. Yummmmmy!
Kate
Glad you are loving yet another recipe, Stephie! Thanks so much for your review. I appreciate it!
Mela
I made this for this last night for company and it was delicious!! I did add the saffron and the color was really nice. I might add a few more roasted vegetables the next time I make. I really wonderful recipe!!!!
Kate
Thank you, Mela! Happy to hear it was a big hit. Thanks so much for your review!
Liesl
I can’t believe how easy and delicious this is! I’d been looking for a good vegetable paella for a while now, and this was perfect! Even my picky family loved it.
Kate
Hooray! Thank you, Liesl for your review and comment. I am so happy you liked this and found it easy. That was part of the goal!
P. Durgin
I am so picky about recipes, and I have a mixed family (2 veg, 2 omnivore) who are even more picky. This recipe really went over well, and I must say – it was delicious!! I didn’t do the Socarrat procedure, but still wound up with a lovely crusty-ish edge to the rice. Also didn’t have any wine around, but added a splash of red wine vinegar to my broth. Used Arborio white rice, baked for about 30 minutes. Your recipes are so consistently easy and delicious, I really appreciate it. Have a great Thanksgiving!
Kate
I am happy to hear it worked out well for your family! It can be hard to navigate waters with different eaters. Happy Thanksgiving as well! If you would want to leave a star review since it worked so well for you, I would appreciate it:)
P. Durgin
five stars : )
Mariel
Such a delicious dish! Next time I may add shrimp, too. Very easy to put together as well. Thanks for another great recipe.
Kate
Thank you!
Riley
Should this rice be cooked beforehand?
Kate
Hi Riley, the rice instructions are #4 in the list of instructions. I hope this helps!
Larisa
Amazing! I’ve cooked several dishes of yours, Kate, and all of them were a hit! Thanks for what you are doing and thanks for making “meatless” diet so delicios!
Kate
You are welcome! Happy to hear it worked out so well for you. Thank you for your review, I appreciate it :)
Kate
This was my first attempt at paella and it was fantastic. I added mushrooms (roasted in a separate pan from the other veggies since they release a lot of moisture) and substituted cilantro for the parsley and both changes worked well. I’m adding this recipe to my regular rotation – thanks so much!
Kate
Happy you like it so much! You are welcome. I appreciate your comment and review.
Nancy
I made this last night. So delicious and beautiful.roasting the vegetables brought out their color. On a cold December night , this was a warm filling and simple dish to prepare.
Kate
What a great description! Thank you, Nancy for your comment. If you would want to leave a star review, that would be great!
Sandra Lea
I made this last night and it was fabulous, easy to make and very hearty. I think next time I would increase the roasted vegetables, probably add some fennel as Lena suggested and I might decrease the rice just a little bit. The key is the smoked paprika, I’m thinking maybe those folks who commented that this was bland did not use smoked paprika. Although I did include the saffron I think given the expense it could easily be left out because it does get overpowered by the smoked paprika.
Kate
More veggies sounds delish! Thank you, for your review Sandra. I appreciate your comment.
Kylie
Lightly flavored and delicious. I had veggie paella in Spain and this tastes just like it. I used saffron rice but otherwise I followed the recipe exactly.
Kate
Hooray! I’m so happy to hear that. :) If you would want to leave a star review since you liked it so much, I would appreciate it!
Janessa
This was very tasty. Kids liked the rice, and i loved the veggies. I think next time I will halve the rice (1 cup) so i have more veggies. I used basmati rice since its my favourite and all we carry at home. It made a big pot your could easily share with neighbours. Super easy to make, as in, you don’t dirty many dishes and it’s just got a good flow to it. I printed it for my home recipe book. Now off to check out the rest of your recipes. Thanks!
Kate
Wonderful! Thank you, Janessa for sharing. I appreciate the review. Happy cooking!
Amie
This looks so good but my kids can’t have chickpeas. Is there a good substitute or would leaving them out totally change the dish?
Kate
You can just skip them! It won’t be quite as hearty but the recipe will still work well. You could add some extra peas you’d like.
jessie young
I love your recipes but this one is my family’s absolute favorite. It’s gluten free and vegan and nut/soy free!!!! I was wondering if you think I could double it in my 6 qt dutch oven?
Thanks Kate and Cookie!!!
Kate
Well, thank you :) You could try it! The skillet really allows it to brown appropriately.
Dani
We made this tonight and it was terrific! So full of flavor and filling. I subbed out brussel sprouts for peas, and roasted them with the veggies and they were amazing.
Kate
Great variation! Thank you, Dani for sharing and for your review.
HoneyBunny 20
Cooking time was precise for using arborio rice. Came out perfect. Beautiful mix of colorful vegetables that are perfectly seasoned. Wonderful addition to the vegetarian recipe box. Thank you for sharing.
Shelley
Kate, this paella was AMAZING! I live in Spain (Asturias) right now and wanted to take a shot at a good, healthy paella. I can honestly say that this is better than much of the paella I’ve eaten out here in restaurants. I doubled the saffron and added one more teaspoon of paprika. Saffroon isn’t needed, obviously, but I think doubling it was great. But then again, I’m close to it here and it’s easy to get. I also omitted the chickpeas just because i wanted it to be a bit lighter. I used a paellera, but I don’t think it’s necessary at all. Wonderful job, though! I will be recommending this recipe a lot. Plus, I’m proud of myself for finally making paella! I’m from the USA and have never done it before. Thanks for helping me have such a wonderful experience! I have pictures if you want them.
Brittani
I tried this out on company (I know, bold move, but you’ve never let me down!) and everyone was raving about it. I love that I could do a little prep work before everyone arrived, and then pop it all in the oven to be free and socialize with everyone pre-dinner. It made the house smell amazing, and the flavor was so, so good. My 3- year old loved it, and normally I need to bribe him just to eat dinner. Thank you!
Pamela
I made this tonight and it was so yummy! I forgot to buy the peas so I used asparagus instead. For some reason my rice didn’t cook in the 55 minutes so I had to add more broth and cook another 15 minutes. In the end, it was great, just like all of your recipes! Thanks so much for sharing!!!
Paige
Made this last night and both my boyfriend and I loved it! We’ve recently decided to stop eating meat and your recipes have made that decision much easier and very delicious! Thanks, Kate!
Caitlin
Kate – I have been cooking your recipes for years and love each and every one of them. This is by far one of the best! Absolutely amazing.
Kate
That makes me so happy, Caitlin! Thank you so much for your comment and review!
Roshni
Loved this! It halved pretty easily (as a single college student, I can’t finish 6 servings of anything) and instead of adding chickpeas, peas, or red bell pepper, I roasted some thickly-sliced mushrooms along with the olives and artichokes. I also used regular brown rice and 55 min in the oven seemed to do the trick. Thanks for an accessible, vegetarian version of paella! This is definitely one of those recipes that wins in the prep time to flavor pay-off ratio.
Kate
Glad you thought is was worth the effort! So good for sure. I like how you were able to make this worked well with your variation, Roshni!
Richard Lesher
Did not taste good at all to me.
Moien Ahmad
Hi Kate,
The Recipe looks nice. I really like the way you present the Dishes.
Using natural ingredients is very important for cooking.
Kate
Thank you!
Brian Ward
I used extra saffron, in that i wanted to taste it and found out how surprisingly asparagus like it is. Thanks again for the cookbook, i really like it, every recipe ive tried has been worthwhile; 4 to 5 star’s.
Kate
Thank you, Brian! I’m so happy to hear that.
Brian Ward
Please keep the good ideas “more ideas”coming; also please do see chamelion coffee’s recipes as well.
olivia
I love making paella and can’t really imagine it with w/o meat or shrimp but am also trying to eat less meat …. so gave this a go.
I did tweak it a bit (sorry), but only because I’ve made so many paellas in my time, so did make a proper sofrito as the base, used bomba rice since I had so bloody much on hand and basically just subbed in the chickpeas for the meat. I also always use saffron (just not optional in my book), which imparts that fabulous, unique and all-important paella flavour.
It was lovely and decadent and I will definitely be making it again as a 50% vegetarian:))
Kate
Thank you, Olivia for your comment and review! I’m happy you tried it.
Sev Amadio
I’ve always appreciated the benefits of brown rice and the extra cooking time of this recipe makes it taste nuttier and a lot more tender than the 30 minutes it usually takes to cook. Well done
Kate
Thank you! I’m glad you liked it. I appreciate the review, Sev.
Asako
YUM x 1,000,000 !!!
I’ve made this twice : once exactly to the recipe, and once with some seafood steamed on top (last 15 min or so). Also added some red onions to the roasted veggies.
Both times, completely amazing! Delicious, complex, and surprisingly easy.
Kate
Ha, thanks Asako! I appreciate the enthusiasm. :)
Kim
This recipe is awesome! I really liked it! Thank you :)
Kate
Wonderful! You’re welcome, Kim. If would want to leave a star review, I would really appreciate it.
Allison
I made this recipe last night for dinner and loved it! Such great flavors and a beautiful dish!
Kate
Wonderful, Allison! Thanks for your star review.
Meera
Fantastic recipe! I’ve made this twice now with different combos of veggies – fennel/peppers/carrots/asparagus, etc. The flavors are just perfect. The only swap I made was to use judion beans that a friend brought me from Spain instead of garbanzo (lucky me!).
I have a baby so I really appreciate recipes like this that use the oven and don’t require babysitting (pun intended) at the stove. I timed it tonight so that we had piping hot paella waiting for us right after baby’s bedtime! Thank you for this and all of your other awesome recipes!!
Kate
You’re so welcome, Meera! I’m happy you enjoyed it.
Entrari
Tasy, but not paella
Kate
My goal is to make recipes as authentic as I can, but also making it vegetarian and attainable to most. Sorry you felt it wasn’t authentic. But I’m happy you thought is was tasty!
Olga
Deliciosas ensaladas ..
Kate
Thank you!
Molly
I have yet to be disappointed in any Cookie and Kate recipe I’ve tried and this was no exception. It was an excellent paella!
Kate
I’m so happy to hear that, Molly! Thanks so much for your review.
Nancy
This looks amazing!! I would like to make it for a group of 10 friends this weekend. What are your suggestions for making it an hour or two ahead of time, will it reheat well?
Kate
It is best served immediately, but you can gently reheat on the stove and it should be delicious.
Tina Giuffre
as I have two vegetarian daughters in the house , I decided to make this dish several months ago for the whole family and it was delicious. Tonight I am making this dish again, fingers cross I nail this like I did the first time . We rate this paella 10/10 …..
Kate
I bet it turned out wonderfully, Tina! Thanks for your review.
Alex
Hi Kate! I made this today and it turned out very good, hubby loved it too:) paella or not paella it was a super awesome lunch..thank you! love your website
Kate
Thank you, Alex! If you would like to leave a star review, I would appreciate it. :)
Anna
This is a great recipe! I have never made rice like this in my Dutch oven. That alone was amazing. Then the addition of all those great veggies! Heaven. I whiffed a bit on the grocery list and forgot a lemon, parsley and peas. I substituted a yellow squash for the peas. To brighten the flavor without lemon I used 2 teaspoons apple cider vinegar. I added it to the rice before I put it in the oven because I was scared for it to be too prominent. I had some radish greens around so I diced them up and also added them to the rice right before baking. I don’t drink, so I did not use the wine. I did not use the saffron. I also traded kalamata olives for a good black olive to better fit my budget. Even with deviating from the plan a bit the flavor that was developed was amazing! Thank you very much for the great recipe!
Kate
Thank you for your detailed comment on how you approached the recipe, Anna! I’m happy it turned out so well for you. Thanks for the review, too!
Kate
I was looking forward to making this all week, and then today my husband made it for me, knowing I’d be home late after a long day at work. Coming home to this meal on the stove was the best!! The paella was so delicious – I definitely had seconds. I loved the flavor the saffron added to the dish. We’ll definitely be making this again!
Kate
What a sweet husband! I’m glad you enjoyed it and it was just what you needed. Thanks for sharing, Kate!
Natalia Fisher
Made this recipe last night & it was soooo good! Even achieved the crispy rice! Thank you!!
Kate
You’re welcome, Natalia! I’m glad you liked it so much.
Julia
Yummmm!!! Hubs and I loved this! We skipped the olives and the socarrat. It came together surprisingly quick, and we’ll get 2 nights and at least one packed lunch out of it. Hearty, tasty, and pretty, too!
Kate
Great, Julia!
Jann
I have loved every one of your recipes that I’ve tried, but this one came out bland. The only substitution was regular olives for kalamata, since that’s what I had on hand. The right olives would have improved it, but not enough to make up for the blandness. Anybody else have this issue?
Kate
I’m sorry you felt that way, Jann! Hmm… maybe increase the amount of your favorite spice in the dish if you like.
Jann
I certainly mean no offense — I’m a big fan. We’ll chalk it up to the cook (me)!
anne
I’m a pescatarian and paella has been my favorite dish to make for decades now. My son recently became a vegetarian and, while I’ve never met a vegetable I didn’t like, cooking for him has been challenging. We both LOVE this vegetarian paella! It’s easy to make, and so full of flavor, it’s my new staple. Looking forward to trying more of your recipes!
Kate
I’m so happy to hear that, Anne! Thanks for trying it and reporting back your experience.
Drew Dowdell
We just returned from a bus tour of southern Spain and traveled with several vegetarians. Frankly they found it difficult to find good veggie alternatives. Spanish restaurants didn’t seem to have suitable vegetarian alternatives other than a pile of grilled vegetables. Finally at our farewell dinner a hotel produced a “vegetarian” paella that the travelers raved about. The rest of us had traditional paella with chicken and seafood. We are having a vegetarian group for Thanksgiving this year and are looking forward to trying this recipe. Thank you for coming to our aid. It looks amazing. My daughter is bringing a paella pan. We’ll let you know how it turns out.
Kate
That sounds like a wonderful time! I’m happy this recipe is just what you need. Thanks so much, Drew!
Lindsey Leardi
Thank you for this fool-proof delicious vegan, gluten-free recipe! An amateur in the kitchen, I was so nervous to cook for my vegan friends but this recipe saved the day. I’m also kind of a picky eater so I left out the chickpeas and substituted green peppers for red, and black olives for green. It was still super yummy and received lots of compliments from my dinner guests! Thank you, Kate! I love your blog!
Kate
You’re welcome, Lindsey! Thanks for sharing your variation.
Taz
Just made this! It was incredibly delicious–tasted super fresh and delicious. The flavours were incredible, complex and deep. I was always intimidated by paella, but this was really easy to make, all things considered.
Kate
I’m glad you made it and loved it, Taz! Thanks so much for sharing your thoughts.
Cathy VanHorn
I so enjoyed the processing of preparing this dish! The flavor was wonderful. Although I don’t typically care for a couple of the ingredients, I definitely liked them in the paella. I did think it to be a little dry so perhaps I left it in the oven a too long.
I am not vegetarian or vegan but I will definitely be making this paella again! Thank you!
Kate
I’m really happy to hear that, Cathy! Thanks for trying it and letting me know what you thought.
Katie
Had some family visiting from out of town including my teenage niece who’s vegan. After a 4 hour flight and a 2 hour car ride, I had this dish waiting for them. We all devoured it! Now my sister is making it for Christmas. Thank you!
Kate
That’s so nice of you! I’m glad it was a hit.
Mary
Dang, this is a keeper. I still have leftovers in the fridge from my first attempt but am preparing to make it again for company. It was that good. It would also be amazing with added shrimp or chicken if the people you are feeding are carnivores. I skipped the saffron and used Trader Joe’s organic diced fire roasted tomatoes (with green chiles). Otherwise I followed the recipe. A-Mazing!
Kate
Fantastic, Mary! Thanks for letting me know you loved it.
Jacquelyn
Just made this tonight and loved it!! I used fresh diced tomatoes instead of canned, and left out the saffron, but otherwise followed the recipe exactly! Had a medium grain brown rice and 55 minutes was perfect cooking time. Thank you for the amazing recipe – it’s going into the regular rotation!
Kate
Thanks for sharing! I’m glad you loved it.
Lucy
Tried this last night (forgot to add peas and parsley – oops!) but can say that it was delicious and got a big thumbs up from the boyfriend.
nb: used paella rice and a normal la creuset casserole dish with lid for the rice.
Kate
I’m glad it was still delicious, Lucy! I appreciate your review.
Cheryl
Make this recipe tonight – added tumeric instead of saffron (more within my budget) and it smoothed all the flavors together. The roasted Kalamata taste was a little to strong – the tumeric calmed it down perfectly
Kate
Interesting substitution! I’m glad you liked it though, Cheryl!
Libby
One of our all time favorite weeknight recipes!
Kate
Hooray, Libby! I love that this is a weeknight recipe for you!
Holly
This is one of the best things I have eaten! I doubled the olives, since I really love Kalamata olives. I also used Jasmine rice since I’m not a huge fan of the texture of brown rice. Cooked it for 50 min and it came out delicious and vibrantly-flavored! I have some of your other recipes on the list for this week’s dinners. Can’t wait to try. :)
SamanthaL
When do the frozen peas go in? I don’t see mention of them until the very end at step 8? Just want to make sure I’m not missing something. Thank you!
Kate
Hi Samantha, good question! The frozen peas actually defrost in the residual heat between the rice and roasted veggies.
Keith
Loved this recipe and can’t believe I made it – thank you! Planning to make again for family and have 2 questions: should I boil rice prior to adding in step 3, and can I add shrimp along with the roasted veggies in step 5?
Kate
I don’t know on the shrimp, but for the rice see step 3 & 4. You add the rice dry and it will cook during those steps. I hope this helps!
Rebecca
I made this last night for dinner and it was amazing! Prepared exactly as written – I also went for the socarrat using your tips and it worked. :) Thanks so much for such deliciousness!!
Kate
I love it! Thanks for your review, Rebecca.
Mic
Reading through the recipe it’s not clear if the rice is cooked before adding it to the pot.
Kate
See step 3 & 4 for the rice. I also have additional notes on the rice in the post. I hope this helps!
Pepper Smith
Another 5-star recipe.
Kate
Thank you, Pepper! I appreciate the review.
Heather NYC
A great vegetable paella. I even bought saffron (which BTW is very expensive for those of you who don’t already know). I saved this for a weekend to make since it takes a while. I loved the artichoke/olive combination. This served both of us with leftovers for three lunches. Thank you as always Kate. {BTW, I don’t know what bomba rice is and I just used brown.}
Kate
Thank you for sharing, Heather! I appreciate the review.
Catharina
Yummy! So good! Surprisingly paellaish! I used frozen green peas instead of chickpeas. The colours of the paella are lovely!
Kate
I’m glad you liked it! Thanks for sharing your feedback, Catharina!
Jeff
I made this dish this evening and we loved it. We enjoyed the unique flavours, aroma and the visually appealing aesthetic of the paella. Thanks for the recipe!
Kate
You’re welcome, Jeff!
Tracy
I have been mostly plant based for years but became 100% plant based 4 months ago. I search the web continually for recipes that my carnivorous family will like. I can’t believe I haven’t found your blog until now! I actually subscribed! I have NEVER subscribed to a blog. (I also love that Cookie is part of it :) – I am a veterinarian). Paella has been one of my favorite dishes since I was in grad school and my advisor’s husband made it for us at their son’s 2nd birthday party. He was a Spanish Literature and History professor at Yale at the time and then became the head of the department at NYU. Pretty amazing and brilliant man – and amazing cook. I have vegetarian friends of my husbands coming for dinner in a couple weeks and I have been looking for something to make. I love to cook. So far, my husband eats and enjoys all the vegan meals I make, but my kids won’t. Probably no different with this, but one can hope. Regardless, I am sure I will love it! I can’t wait to try it (I even have a Paella pan – put it on my wedding registry because, well, Paella!)
Kate
I’m so happy you found the blog too, Tracy! Cookie is my sidekick, so she must be apart of it. :) Thanks so much for sharing and for your review! I love to hear what you think of recipes. So, as you keep trying, keep letting me know what you think!
Carissa
I forgot to buy a can of tomatoes so I added an extra cup of broth, it still came out so good! Absolutely delicious!
Kate
Thanks for sharing, Carissa!