Vegetarian Paella
Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen.
Servings: 6
Ingredients
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1 yellow onion, finely chopped
- 1 red bell pepper, thinly sliced
- 8 oz. cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 1/2 tsp. paprika
- 1 tsp. saffron threads
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup dry white wine
- 1 1/2 cups dry U.S.-grown short-grain white rice
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 (15-oz.) can diced fire-roasted tomatoes
- 2 1/2 cups vegetable broth
- 1/2 cup frozen green peas, thawed
- 1/4 cup finely chopped fresh parsley
- Zest and juice of 1 lemon
- 1/3 cup sliced green olives, optional (I use Castelvetrano olives)
Instructions
- Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened. Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant.
- Add wine and cook 2 to 3 minutes, until mostly reduced. Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent. Stir in chickpeas, tomatoes, broth, and green peas. Bring to a low boil, reduce heat, cover, and cook 25 minutes.
- Meanwhile, combine parsley, lemon zest and juice, and remaining 2 Tbsp. oil in a small bowl. Once rice is cooked, remove lid and cook 5 more minutes. Scatter parsley oil overtop, and garnish with olives, if desired.
Video
Notes
Store in an airtight container and refrigerate up to 4 days.
Nutrition
Calories: 427kcal | Carbohydrates: 61g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 690mg | Fiber: 6g | Sugar: 9g