After a bit of tinkering and a lot of research, I’m finally ready to present the last recipe in my series of Spanish dishes. How could I feature Spanish recipes without a tribute to the classic rice dish paella? Maybe you think that making paella must be too complicated, like I once thought. But I’ve always promised that the recipes I share here will be simple, so you’ll have to trust me on this one. And although most paella is served with meat or seafood, my vegetable paella is hearty enough on its own (and in my humble opinion, it’s far more interesting!).
My big hang-up with paella used to be that I didn’t have a paella pan. But once I started researching recipe ideas, I realized that you don’t necessarily need one to make good paella. The key is to have a wide enough pan so that the rice cooks evenly. I also was under the impression that paella took a long time to make, when in fact it’s ready in under 45 minutes – and most of those 45 minutes you don’t even have to do anything. In fact, it’s important that you don’t do anything. Unlike the constantly stirred risotto, paella is specifically not meant to be stirred – you simply simmer the rice in its flavorful broth, uncovered, for 20-25 minutes.
There are a few ingredients that really define paella. First is the rice, which should be either calasparra or bomba (I found calasparra at Whole Foods, but I think you’ll have luck at other grocery stores too). Both are extremely absorbent, making them perfect for soaking up all of the wonderful broth. Secondly are the spices, like smoked paprika and saffron. It’s not the end of the world if you can’t find smoked paprika instead of regular paprika, but it does make a difference in my mind. And although saffron is expensive, all you need are a few threads to achieve that wonderful rich yellow color in the food.
As much as the rice and spices define paella, the rest of the recipe is open for interpretation. The beauty of the dish is that you can use whatever vegetables you want. I love using mushrooms to give a nice meaty feel to the dish, and I threw in zucchini because it was in season. Use whatever vegetables you want, or let the season dictate what you pick – I bet a springtime version with asparagus would be fantastic.
Marinated artichokes, lima beans, fresh fennel and some kalamata olives fill out this dish, making it feel substantial enough to be a main course. A hint of heat from cayenne and a splash of sherry wine add great depth, and some lemon zest and fresh parsley brighten everything up at the end. There are so many great elements in this dish that come together really nicely.
I’ve had so much fun sharing my favorite Spanish recipes in this series. I shared a flavorful and easy recipe for Catalan-style spinach; a healthier take on the spicy potato dish, patatas bravas, and the simple classic pan con tomate. While these three recipes are meant to be side dishes, this vegetable paella is a true centerpiece in a meal. Serve all four dishes for a fantastic dinner party, or mix and match however you please. I think you’ll find that the Spaniards know a thing or two about how to combine flavors using simple, healthy ingredients.
- 3 tablespoons olive oil
- ½ a small yellow onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 garlic cloves, crushed or minced
- 1 cup sliced cremini mushrooms
- 1 zucchini, sliced
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (or a small pinch for a milder taste)
- 1 cup calasparra (paella) rice
- 7 tablespoons sherry wine
- 5 threads of saffron
- 2 cups vegetable broth
- ⅓ teaspoon kosher salt
- ½ cup marinated artichokes from a jar, quartered
- ½ cup lima beans
- About 10 kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, minced
- Zest of one lemon
- In a large, wide pan, sautee the onion in the olive oil for about five minutes over medium heat. Add the fennel and sautee for about three more minutes, then add the minced garlic and mushrooms. After about three more minutes, add the zucchini.
- Allow all of the vegetables to cook for about two more minutes, and then add the paprika, turmeric and cayenne. Stir to distribute the spices, and then add in the calasparra rice.
- Stir the rice for about one minute, until it is coated with the oil, spices and vegetables. Add in the sherry vinegar and saffron, stirring for about one more minute.
- Add the vegetable broth and the salt, and then turn the heat down to low. Allow the rice to cook for 20-25 minutes, or until all of the broth has been absorbed. Do not stir and do not cover the pan.
- Once the liquid has been absorbed, taste the rice to check the consistency. It should still be al dente, but not crunchy. If it is crunchy but has absorbed all the liquid, add a bit more broth or water.
- Once the rice has reached the desired consistency, add the artichokes and lima beans. Press them down into the rice mixture, but don't mix too much. Cover the pan with a lid, turn off the heat, and let sit for 10 more minutes.
- After 10 minutes, add the kalamata olives, parsley and lemon zest to the rice. Serve immediately.
*Loosely adapted from Yotam Ottolenghi’s Multi-Vegetable Paella in Plenty.
Se ve buenísima!!!!!!
Thank you Julia to share such a wonderful dish all vegetarian . I will try it very Soon.
I am kind of “smelling” it already.
Thank you Silvia 🙂 It smells pretty delicious!
Wow! This looks great. I have never seen a vegetarian paella. I love the vegetables you chose. Paella is one of my favorite dishes. My family moved to New Mexico when I was in high school and there was an small 100% authentic Spanish grocer that we frequented. Being east coasters we didn’t know much of anything about paella. When we first found the store, my mom loaded up her cart with paella fixings and we went to town that night. It became a staple in our household. Thanks for this beautiful dish and for brining some of those memories back.
That’s so cool that you lived near a Spanish grocer, Kathryn! I can see why paella became such a staple at your house – it’s so fun to play around with all of the different toppings. I hope you enjoy this vegetarian version!
This looks like a wonderful dish to run anchor in your series of Spanish classics. I can picture the rice soaking in all kinds of great flavors. The kalamata olives must go well with this, too. Your photography makes this look so tasty that I’m drooling all over my keyboard.
Oh yes, the rice is great at soaking up the flavorful broth and spices. I liked adding the kalamata olives and mushrooms for a meaty texture – I don’t think meat-eaters would feel like they’re missing out that way. Glad to hear you thought this was drool-worthy!
It looks like this is a really well executed paella Julia! I think your version looks far more interesting as well, especially with the lima beans, fennel, olives, sherry and smoked paprika. Delicious combo of flavors!
Thank you so much, Katie! I’m glad you like the ingredients I chose. I know you’re a smoked paprika fan too 🙂
This has been a great series, Julia. I am such a rice fan and I could eat this every night. Love the rice soaking up all the flavorful broth. You’re right – you could use whatever veggies are in season and make this any time of the year. Looking forward to trying this!
Thanks, Geraldine! I’m so glad you enjoyed the series. If you’re a rice fan, I think you’ll really enjoy this! Let me know what you think if you try it out.
Fabulous recipe, Julia! I love the combination of saffron, turmeric and paprika in this dish and know this veggie version would take me on a trip to Spain! I found Bomba rice in our local gourmet wine shop and it was quite expensive… so for my first go at paella, I used aborro. How is calasparra different? I’ll keep my eyes peeled for it. The addition of lima beans and artichokes is brilliant! It’s on the list my dear! Oh and I’d love to see more Spanish recipes! Loved this series!
Thank you so much, Traci! I feel like I’m in Spain when I eat it too 🙂 I think calasparra is more absorbent than arborio, allowing you to let it sit instead of stirring it constantly. But if arborio worked well for you, let me know!
I agree, this is a very interesting paella Julia! I’m drawn to the artichoke and olive choices here – love the briny acidity contrasted against the rice and spices. Onion and mushroom — yes! the basis of all good things 🙂 so lovely looking too. I’m happy to report that my fresh parsley is still doing great in our garden — one of the most underrated herbs in my opinion. Thank you for introducing us to so many delicious Spanish dishes. I know I will be coming back to reference them – our whole family gobbled up your Catalan-style spinach and your fiery potatoes are stored in memory (we just need to break out of this 100 degree heat we’re having!!).
Thank you, Kelly! Oh yeah, onion and mushroom are definitely the best start to a dish! That’s so fun that you have your own parsley – I am quite envious. It’s frustrating that they sell such massive bunches at the store, because I can never use it all up in time. I’m so glad you enjoyed the spinach, and I can definitely understand why you haven’t tried the patatas bravas yet – it’s been way too hot even in the city lately! Hopefully you can enjoy it once it finally cools down here 🙂
I loved your Spanish series of recipes! I have always wanted to try paella but I was a little bit worried that I didn’t have a paella pan and that they always include meat. This hearty vegetarian dish stands on its own two gorgeous Spanish legs and I can’t wait to make it soon!
Thank you so much, Amy! I used to avoid paella because of the paella pan issue too, but I think it’s fine as long as you have a large, wide pan. I hope you enjoy it!
No need to buy a expensive paella pan?! Consider me sold. Plus all those delicious veggies are beautiful contrasted against the yellow rice. Almost too beautiful to eat – key word almost.
Thank you so much, Nicole! I agree, paella is such a beautiful-looking dish. I love serving it when I have company over. And I have no room in my kitchen for a massive paella pan, so I was glad this recipe worked out without one!
This is a truly genius recipe, truly! I have never had paella before because of the meat, and I didn’t know how to go about making a vegetarian version, but this looks like the way to do it. I can’t wait to try it 🙂
Thanks, Kristie! I hope you enjoy it! I figured the meaty mushrooms would be a nice substitute for meat in this version. I’ve served it to several non-vegetarians and they don’t seem to miss the meat 🙂
I love all the delicious veggies you packed into the paella!! I’ve only had paella once but it was so good and I’ve never been able to stop thinking about it! I could totally make this 🙂
Thanks Izzy! It was fun to pick out the veggies for this. I thought mushrooms gave it a nice meaty element, and of course I had to include zucchini in a late-summer paella! I hope you enjoy it 🙂
I absolutely love paella and how easy and fuss-free it is compared to risotto. I usually make it with seafood because I’ve never really found a vegetarian recipe that I found interesting enough, but I love the flavours you’ve included in here – the marinated artichoke and the fennel? Inspired!! Definitely will bookmark this for future reference!
Thanks, Sophie! I love the marinated artichokes in here too. They add so much flavor and texture to the dish. I hope you enjoy it!
This looks really delicious. I love paella, and this sounds like a really nice mixture of vegetables. I’ll have to try it the next time I want some Spanish food!
Thanks, Linn! I had fun picking out the vegetables for this, but you really could use any that are in season. I hope you enjoy it!
I don’t eat traditional paella as it has seafood and pork which I don’t eat, but your vegetarian version looks so delicious with all of the great spices! I can’t wait to try this out.