Vegetarian Paella

Ingredients

• 1 tbspolive oil
• 2red (Spanish) onions, thinly sliced
• 2 clovesgarlic, crushed
• 1 tspsweet smoked paprika
• 2 tsppaprika
• 375 ml (1½ cups)long-grain rice
• 1 tbspMAGGI Original Seasoning 200 ml
• 1 litre (4 cups)vegetable stock
• 1red capsicum, roasted, peeled and sliced
• 2vine-ripened tomatoes, deseeded and diced
• 1 can (125 g)corn kernels, drained
• 250 ml (1 cup)frozen peas, thawed
• 300 gfirm tofu, cubed
• 170 gmarinated artichoke hearts, drained and cut into wedges
• 75 gpine nuts, lightly toasted, to serve

Instructions

1. 1

   Soften the onion

   Heat the oil in a large, heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5–6 minutes until soft. Stir in the garlic and both paprikas and cook for 1 minute.

2. 2

   Cook the rice

   Add the rice and stir to coat the grains in the spices. Pour in the vegetable stock and bring it to the boil. Reduce the heat to low, cover the pan with a lid or a piece of foil, and simmer for 20–25 minutes, until the stock is absorbed and the rice is cooked.

3. 3

   Add the vegetables

   Add the capsicum, tomatoes, corn, peas and tofu, then stir to combine. Cover the pan again and cook for a further 5 minutes. Remove it from the heat and stir through the artichokes.

4. 4

   Garnish and serve

   Serve the paella garnished with the toasted pine nuts.

What is vegetarian paella?

Paella is a Spanish rice dish associated especially with Valencia, traditionally cooked with rice and a mixture of other ingredients in a wide pan. This version takes a vegetarian route, adding tofu, vegetables and marinated artichokes.

The rice cooks in stock with paprika, while the artichokes and pine nuts bring a savoury finish. It is a substantial one-pan meal that suits a shared table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 15g protein, 45g carbs, 12g fat.

Rice supplies most of the carbohydrates, while the tofu contributes protein and the oil, pine nuts and artichoke marinade contribute fat. Serve a portion with salad or extra non-starchy vegetables to balance the plate.

Build the flavour with paprika

Onion first: cook it gently until soft so it sweetens without browning too quickly.

Spice next: stirring the garlic and paprikas briefly in the oil helps distribute their flavour before the rice and stock go in. Keep the heat moderate so the garlic does not catch.

Let the rice simmer undisturbed

Rice choice: long-grain rice gives this version distinct grains. Stir it into the spices before adding the stock so the grains are evenly coated.

Covered cooking: keep the heat low and the pan covered for the stated 20–25 minutes. The rice is ready when the stock has been absorbed and the grains are cooked.

Add the finishing ingredients late

Vegetables and tofu: adding them near the end gives them a short, covered five-minute cook rather than the full rice simmer.

Artichokes: stir these through after taking the pan off the heat. This warms them without cooking them for longer than the recipe calls for.

Toast the pine nuts lightly

Toast the pine nuts until lightly golden, watching closely because they can darken quickly. Sprinkle them over the paella just before serving to preserve their texture.

Plan the timing

The onions take 5–6 minutes, followed by a 20–25-minute rice simmer and another 5 minutes with the vegetables and tofu. Have the capsicum, tomatoes, corn, peas and tofu ready before the rice is done so they can be added together.

What to serve alongside

The dish includes rice, tofu and several vegetables, so it can be served on its own. A crisp green salad or simply dressed leaves make a fresh contrast, while lemon wedges can be offered for a bright finish.

Recipe notes & tips

• Use a heavy-based saucepan to help the rice cook evenly.
• Keep the heat low once the stock reaches a boil to prevent the base from catching.
• Cover the pan snugly with a lid or foil during both cooking stages.
• Drain the corn and artichokes well so their liquid does not alter the rice.
• Toast the pine nuts shortly before serving and keep them aside until then.

Variations

• Add saffron: infuse a pinch in the warm stock for a different aromatic note.
• Use brown rice: choose it only if its cooking time and liquid needs suit your rice-cooking method.
• Swap the tofu: use cooked chickpeas for a different source of plant protein.
• Add lemon: serve with wedges for a fresh, tangy finish.
• Change the nuts: use toasted flaked almonds instead of pine nuts.

Common mistakes to avoid

• Browning the onion too quickly: keep the heat at medium-low and cook until it is soft.
• Burning the garlic: add it with the paprika and stir for only 1 minute.
• Lifting the lid repeatedly: keep the pan covered so the rice can simmer in the stock.
• Adding too much liquid: measure the stated 1 litre of stock and let the rice cook covered.
• Overcooking the artichokes: stir them through after removing the pan from the heat.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until piping hot, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions