Saffron, peppers, artichokes and peas flavor this vegetable paella. A wide pan lets the rice cook in a shallow layer; once the broth is added, leave it mostly undisturbed.
Recipe-development note: this vegetable adaptation has not been kitchen-tested by Chefly. Liquid amounts, timing and the approximately 4-serving yield are estimates.
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Ingredients
Starting equipment: a roughly 12-inch wide skillet or paella pan. Burner size and pan shape affect evaporation.
- 1 1/2 cups bomba rice
- 3 1/2–4 cups warm vegetable broth, divided; extra hot water if needed
- A generous pinch of saffron threads
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 medium tomato, grated
- 1 cup drained artichoke hearts, quartered
- 3/4 cup peas, thawed if frozen
- Up to 1/2 teaspoon salt, depending on broth
- Lemon wedges and parsley to serve
Check broth and artichoke labels for allergens.
How to make vegetable paella
- Steep saffron in 1/2 cup warm broth. Keep the remaining broth warm.
- Heat oil in the pan over medium heat. Soften onion and pepper. Stir in garlic and paprika, then tomato; cook until excess tomato liquid reduces.
- Stir in rice for about a minute. Spread evenly, then add saffron broth and enough additional broth to total 3 1/2 cups. Distribute artichokes.
- Bring to a steady, gentle simmer. Cook uncovered without repeated stirring, rotating the pan if needed. Allow roughly 20–30 minutes as an untested planning estimate. If the pan dries while rice remains firm, add reserved hot broth a little at a time; add hot water if the reserve is exhausted.
- Add peas during the final few minutes. Check that rice is tender and no longer chalky inside. Remove from heat, cover loosely and rest 5–10 minutes. Serve with lemon and parsley.
Rice and pan questions
Other rice varieties absorb liquid differently. Follow the package’s guidance as a cross-check and do not assume long-grain or arborio rice will match these quantities. The final liquid amount may exceed the starting range in a wide, fast-evaporating pan.
A toasted bottom is optional. Reduce heat if you smell burning; do not keep heating solely to chase a crust.
Leftovers
Transfer rice to shallow containers and refrigerate promptly, within 2 hours or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). Do not leave the pan cooling on the counter. See USDA leftover guidance.
For another rice dinner, see Cajun Shrimp and Rice Skillet.