Whip up a flavorful Vegetarian Paella in under an hour using simple ingredients! This easy recipe captures the comforting essence of the classic Spanish rice dish—no special pan required!
INGREDIENTS
- ¼ cup + 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
- 1½ tsp. paprika
- 1 tsp. saffron threads
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 cup dry white wine
- 1½ cups short-grain white rice (U.S.-grown)
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 (15-oz.) can fire-roasted diced tomatoes
- 2½ cups vegetable broth
- ½ cup frozen green peas, thawed
- ¼ cup fresh parsley, finely chopped
- Zest and juice of 1 lemon
- ⅓ cup sliced green olives (optional, Castelvetrano recommended)
INSTRUCTIONS
- Sauté the Vegetables: Heat ¼ cup oil in a large, deep skillet over medium-high heat. Add onion, bell pepper, and mushrooms; cook for 7-8 minutes until softened. Stir in garlic, paprika, saffron, salt, and pepper and cook for 2 minutes until fragrant.
- Deglaze & Add Rice: Pour in white wine and let it cook for 2-3 minutes, reducing slightly. Stir in the rice and cook for 2-3 minutes until slightly translucent.
- Simmer the Paella: Add chickpeas, tomatoes, broth, and green peas. Bring to a gentle boil, then reduce heat, cover, and cook for 25 minutes until the rice is tender.
- Prepare Parsley Oil: In a small bowl, mix parsley, lemon zest and juice, and remaining 2 Tbsp. olive oil.
- Finish & Serve: Remove the lid and cook for 5 more minutes to develop flavor. Drizzle with parsley oil and garnish with olives, if using.
STORAGE TIPS
- Store leftovers in an airtight container in the fridge for up to 4 days.
Enjoy this delicious, hearty, and healthy take on traditional Spanish paella!
