Looking for a delicious meatless meal? Give this Vegetable Paella recipe a try! Paella is a popular rice dish with roots in Valencia, Spain. It’s known as one of the best-known dishes in Spanish cuisine. The word “paella” means frying pan, and traditionally, it’s cooked in a wide, shallow pan over an open fire. But don’t worry, we’ll be making it on the stovetop instead.

To make Vegetable Paella, start by sautéing mushrooms and setting them aside. In a separate skillet, sauté garlic, onion, and bell peppers. Then add Arborio rice, crushed saffron, and salt. Next, add the vegetable broth and cover the pan with foil.

Pop the pan in the oven and let it bake for 8 minutes. Take it out and stir in the sautéed mushrooms, artichoke hearts, carrot, peas, and tomato. Cover again and bake for another 8 minutes. Finally, remove the foil and bake for an additional 10 minutes. Top the Vegetable Paella with sliced olives, roasted red pepper, and serve with lemon wedges.

Vegetable Paella is a versatile dish. It can be served on its own with a delicious salad or paired with grilled meat. Trust us, your guests will be delighted with this unique and flavorful meal. So, why not give it a shot for dinner one of these days? We’d love to hear what you think!

More Vegetarian Recipes to Try:

• Garden Vegetable Quiche
• Cacio e Pepe
• Creamy Broccoli Soup
• Vegetarian Baked Taquitos
• Linguine with Tomatoes, Basil, and Brie
• Spinach-Ricotta Stuffed Peppers
• Greek Spinach Pie
• Butternut Squash Stuffed Shells

Ingredients:

• 8 ounces mushrooms, quartered
• 1/2 cup + 2 tablespoons extra virgin olive oil, divided
• 3 medium garlic cloves, chopped
• 1 cup diced onion
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 16 ounces uncooked Valencia or Arborio rice
• 1 teaspoon saffron, crushed
• 1¼ teaspoons salt
• 3 cups vegetable broth
• 9 ounces frozen artichoke hearts, thawed
• 1/2 cup diced carrot
• 1/2 cup frozen petite peas
• 1 medium tomato, diced
• 1/3 cup sliced pimiento-stuffed olives
• 1/4 cup sliced green onions
• 1/4 cup roasted red bell pepper, cut into strips
• 3 medium lemons, cut into wedges

Instructions:

1. Preheat the oven to 400°F.
2. Sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat for 2 to 3 minutes or until soft and light brown. Set aside.
3. Heat the remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté the garlic, onion, and peppers for 8 minutes or until soft. Add the rice, saffron, and salt, and stir until the rice is coated with oil. Add the broth, and bring the mixture to a boil.
4. Cover the pan with aluminum foil, place it in the oven, and bake for 8 minutes. Stir in the reserved mushrooms, artichoke hearts, carrot, peas, and tomato; cover and bake for another 8 minutes. Remove the foil and bake for 8 to 12 minutes more or until heated through. Remove the pan from the oven, and top with olives, green onions, roasted pepper, and lemon wedges.

Notes:

• If you’re preparing this recipe as GLUTEN-FREE, make sure to use a brand of vegetable broth that is designated as GF. Most pimiento-stuffed olives are GF, but it’s always a good idea to check the labels.

So go ahead, gather your ingredients, and let the flavors of Vegetable Paella transport you to Spain. Enjoy!