Vegetable Paella
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. After 10 minutes, add the kalamata olives, parsley and lemon zest to the rice. Serve immediately.
Recipe by Orchard Street Kitchen at