Vegetable paella

Ingredients

• 350 gpaella rice, such as Bomba or Arborio
• 1 mediumred pepper
• 1 mediumaubergine
• 1 mediumcourgette
• 150 ggreen beans
• 100 gcauliflower florets
• 150 gbutton mushrooms or mixed mushrooms
• 2 mediumcarrots
• 1onion
• 2 clovesgarlic, peeled
• 1 largeripe tomato, or 150 ml tomato passata
• About 800 mlhot vegetable stock
• 1 sachetsaffron
• ½ tbspsweet paprika
• 4–5 tbsp for the paella, plus a drizzle for cooking the vegetablesextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Wash the pepper, remove its stalk, seeds and white ribs, then slice it into strips. Rinse the courgette and aubergine, trim their ends and cut both into roughly 1 cm cubes.

2. 2

   Trim beans

   Wash the green beans, trim the ends and cut them into 3–4 cm pieces. Break the cauliflower into small florets and rinse them under running water.

3. 3

   Slice and chop

   Peel and rinse the carrots, then cut them into fine julienne strips or thin rounds. Trim the ends of the mushroom stalks, wipe away any soil with a damp cloth and slice the mushrooms. Finely chop the onion and lightly crush the peeled garlic cloves.

4. 4

   Cook the vegetables

   Sauté the pepper, courgette and aubergine in a drizzle of oil for 5–7 minutes, turning them occasionally. Boil the green beans in lightly salted water for 4–5 minutes, drain and plunge them into cold water for 2–3 minutes to retain their colour, then drain again.

5. 5

   Finish vegetable prep

   Simmer the cauliflower florets in lightly salted water for 4–5 minutes, then drain. Sauté the carrots with a drizzle of oil for 3–4 minutes. Cook the mushrooms in a little oil with salt for 5–6 minutes, until they release their moisture. Rinse and chop the tomato.

6. 6

   Build the base

   Once all the vegetables are cooked, heat 4–5 tablespoons of oil in a paella pan or wide frying pan. Soften the onion and garlic until lightly golden. Add the chopped tomato or passata and cook for 5 minutes, until reduced to a thick sauce.

7. 7

   Add rice and stock

   Add the rice and stir for 1 minute so it takes on the flavours. Dissolve the saffron in the vegetable stock and pour it into the pan. Season with the sweet paprika, salt and pepper.

8. 8

   Cook without stirring

   Arrange the vegetables evenly over the rice and do not stir again. Cook over a medium heat for 10 minutes, then lower the heat and cook for a further 8–10 minutes without stirring.

9. 9

   Rest before serving

   If needed, pour a little extra stock in around the sides to stop the rice drying out. Once the rice is cooked, turn off the heat and leave the paella to rest for 5 minutes before serving.

What is vegetable paella?

Paella is a rice dish associated with Spain, particularly Valencia, where it traditionally developed as a meal cooked in a wide, shallow pan. This version replaces meat and seafood with a generous assortment of vegetables.

The method cooks many vegetables separately before layering them over the rice. That extra preparation helps each one keep its own flavour and gives the finished dish a varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 14g protein, 99g carbs, 16g fat.

Most of the carbohydrates come from the rice, while the olive oil provides much of the fat. The vegetables contribute fibre and some protein, with the rice and mushrooms adding further small amounts. For a more balanced plate, serve a portion with a leafy salad or another non-starchy vegetable.

Choosing the rice and pan

Rice: Bomba is a short-grain rice suited to absorbing stock while holding its shape. Arborio is offered as an alternative; keep an eye on it as it cooks, since the final texture can differ.

Pan: Use a wide paella pan or the broadest frying pan you have. A large surface helps the rice cook in an even layer rather than piling up.

Why prepare the vegetables separately?

Firm vegetables: The beans and cauliflower are briefly boiled before they go into the paella, so they have a head start without being cooked to softness in the pan.

Moisture: Cooking the mushrooms until they release their liquid and reducing the tomato helps avoid adding too much water to the rice. The pepper, courgette, aubergine and carrots also get their own short sauté.

The no-stir finish

Layering: Once the vegetables are arranged over the rice, leave the pan alone during the final cooking. Stirring can disrupt the even layer and make it harder to judge how the rice is cooking.

Heat: Begin at medium for 10 minutes, then lower the heat for 8–10 minutes. If the rice is drying before it is cooked, add a little stock around the edges rather than stirring.

How to judge doneness

Rice: Taste a few grains near the end of the cooking time. They should be cooked through but not mushy; if they still seem firm and the pan is dry, add a little more stock at the sides.

Rest: Leave the pan off the heat for 5 minutes before serving. This gives the rice time to settle and makes it easier to serve neatly.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the warm rice and vegetables. Serve the paella straight from the pan, with lemon wedges if you like a bright finish.

Recipe notes & tips

• Cut the vegetables to similar sizes where practical so they cook evenly.
• Have all the vegetables prepared before starting the rice, as the paella needs attention once the stock goes in.
• Use hot stock so the rice does not have to come back up to temperature after it is added.
• Keep the rice in an even layer and resist stirring after arranging the vegetables.
• Taste the rice near the end of cooking and add stock gradually if it needs more time.
• Let the paella rest for the full 5 minutes before serving.

Variations

• Use mixed mushrooms: Swap the button mushrooms for a mixture of your choice.
• Choose passata: Use 150 ml of tomato passata instead of the fresh tomato.
• Adjust the vegetables: Replace one vegetable with another in a similar quantity, allowing for its cooking time.
• Add lemon: Serve with lemon wedges for a sharper, fresher finish.
• Change the rice: Use Bomba or Arborio rice, following the same method and checking the grains as they cook.

Common mistakes to avoid

• Stirring after layering: The recipe relies on an undisturbed rice layer, so leave it alone during the final cooking.
• Adding all the stock late: Use the stated hot stock when the rice goes in, then add only a little extra at the sides if needed.
• Overcooking the beans: Boil them for 4–5 minutes, then cool them in cold water to help preserve their colour.
• Crowding a narrow pan: A crowded, deep layer can cook unevenly; choose a wide pan that holds the rice in a broad layer.
• Skipping the rest: Rest the finished paella off the heat for 5 minutes before bringing it to the table.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat thoroughly in a pan with a splash of water or stock, or in the microwave, until piping hot.

Frequently asked questions