Description
A vibrant one-pan Spanish-inspired meal, this Vegetable Paella is rich with smoky paprika, saffron rice, chickpeas, and colorful vegetables. Perfect for a wholesome plant-based dinner that’s both hearty and easy to make.
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 oz) diced fire-roasted tomatoes, drained
- 2 cups short-grain brown rice
- 1 can (15 oz) chickpeas, rinsed and drained (or 1 ½ cups cooked)
- 3 cups vegetable broth
- ⅓ cup dry white wine or additional broth
- ½ teaspoon saffron threads, crumbled (optional)
- 1 can (14 oz) quartered artichokes or 1 jar (12 oz) marinated, drained
- 2 red bell peppers, sliced into ½” strips
- ½ cup Kalamata olives, pitted and halved
- Freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley, plus 1 tablespoon for garnish
- 2 tablespoons lemon juice, plus extra wedges for garnish
- ½ cup frozen peas
Instructions
- Heat 2 tablespoons olive oil in a wide skillet or paella pan over medium heat. Add onion and ½ teaspoon salt; sauté until softened.
- Stir in garlic and paprika; cook 1 minute. Add tomatoes, rice, and chickpeas. Mix well.
- Pour in broth and wine. Add saffron (if using). Bring to boil, reduce heat, and simmer without stirring.
- After 10 minutes, nestle in artichokes and bell pepper strips. Continue cooking until liquid is absorbed and rice is tender, about 20–25 minutes.
- Top with peas and olives. Cook 5 more minutes. Drizzle remaining olive oil, lemon juice, black pepper, and parsley. Rest 5–10 minutes before serving.
Notes
- Use a wide skillet or paella pan for even cooking.
- Let the paella rest after cooking to develop deeper flavor.
- Try not to stir once the broth is added—this helps form the crispy rice layer on the bottom.
- Prep Time: 15 minutes
- Cook Time: 35 minutes