Veggie Supreme Paella From Pretty Simple Cooking

Ingredients

• 1 smallyellow onion
• 4 mediumgarlic cloves
• 1 small head or ½ largecauliflower
• 225 g (8 oz)shiitake mushrooms
• 1 handful (about 85 g / 3 oz)green beans
• 1 largeroasted red pepper from a jar
• 1 × 425 g can (15 oz)chickpeas
• 3 tablespoonsextra virgin olive oil
• 1 × 425 g can (15 oz)diced fire-roasted tomatoes
• 300 g (1½ cups)dry white Arborio rice
• 1½ tablespoonssmoked paprika
• ½ teaspoon or a pinchturmeric or saffron
• 1½ teaspoonskosher salt
• 830 ml (3½ cups)vegetable broth

Instructions

1. 1

   Prepare the vegetables

   Peel and dice the onion, then peel and mince the garlic. Cut the cauliflower into florets. Brush dirt from the mushrooms, remove their tough stems and slice the caps. Trim the green beans, thinly slice the roasted pepper, and drain and rinse the chickpeas.

2. 2

   Build the paella

   Heat a little olive oil in a large skillet at least 30 cm (12 inches) wide or a paella pan over medium heat. Sauté the green beans for 2 to 3 minutes, until bright green, slightly tender and charred in places; transfer them to a plate. Add 3 tablespoons olive oil to the hot pan and cook the onion for about 4 minutes, until just translucent. Add the garlic, cauliflower and mushrooms and sauté for about 1 minute, until the garlic smells fragrant. Add the tomatoes and their liquid and cook for 6 to 7 minutes, until the liquid has reduced. Stir in the rice, smoked paprika, turmeric or saffron, and salt; cook for about 1 minute, stirring constantly, until the rice is coated. Add the broth and chickpeas and stir to combine. Arrange the green beans on top, pressing them lightly into the rice, then scatter over the pepper strips. Bring the mixture to a simmer.

3. 3

   Cook without stirring

   Let the liquid absorb at a gentle medium simmer without stirring. Cook for about 25 to 30 minutes, depending on the pan, until the rice is al dente and bubbling has stopped. Keep the simmer gentle to prevent the rice on the bottom from burning. If using a paella pan across two burners, rotate it occasionally so the rice cooks evenly. Remove from the heat when done and serve immediately.

What is veggie supreme paella?

Paella is a Spanish rice dish traditionally cooked in a broad, shallow pan. This plant-based version layers rice with chickpeas and vegetables, drawing on the smoky paprika and saffron or turmeric for its savoury character.

The method builds flavour in stages, then leaves the rice undisturbed as it cooks. That helps the vegetables remain visible on top and encourages a crisp layer to form around the bottom and edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 15g protein, 88g carbs, 14g fat.

Most of the carbohydrates come from the Arborio rice and chickpeas, while olive oil supplies most of the fat. Chickpeas, rice and the vegetables contribute protein, though the dish is not especially protein-heavy; serve it with a protein-rich side such as marinated tofu if you want to increase that part of the meal.

Choose a broad pan

Pan size: Use a skillet at least 30 cm (12 inches) wide or a paella pan so the rice can cook in a fairly even layer. A deeper, narrower pan may take longer to absorb the broth.

Give each vegetable its moment

Green beans: Sauté them first until they are bright, a little tender and charred in spots, then set them aside to finish on top of the rice.

Mushrooms and cauliflower: Slice the mushroom caps after removing the tough stems, and cut the cauliflower into florets. They sauté briefly with the garlic before the tomatoes go in.

Reduce the tomatoes first

Tomato base: Cook the canned tomatoes with their liquid for 6 to 7 minutes, until the liquid has reduced. This gives the rice a more concentrated base before the broth is added.

Keep the rice undisturbed

No stirring: Once the broth and chickpeas are combined with the rice, leave the pan alone as it simmers. Gentle, even heat helps the bottom develop a little crust while the rest of the rice cooks through.

Heat control: The liquid should bubble gently rather than boil hard. If using a paella pan over two burners, rotate it now and then to help the rice cook evenly.

Check the rice near the end

Doneness: Start checking around 25 minutes; the rice should be al dente and the bubbling should have stopped. The recipe allows about 25 to 30 minutes, with the pan affecting the timing.

Finish: Remove the pan from the heat once the rice is ready and serve straight away, while its texture and the contrast between tender rice and crisp edges are at their best.

Serve it simply

The chickpeas and rice make this a filling main, with cauliflower, mushrooms, beans and pepper adding colour and variety. A simple green salad or lightly dressed leafy vegetables make a fresh side without competing with the smoky rice.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the pan, as the cooking stages move along quickly.
• Drain and rinse the chickpeas well so their canning liquid does not alter the broth.
• Use a gentle simmer rather than turning up the heat to speed up the rice.
• Resist stirring after adding the broth if you want the bottom and edges to develop a crust.
• Rotate a paella pan across two burners occasionally to help it cook evenly.

Variations

• Use saffron: Choose the pinch of saffron instead of turmeric for a different aromatic note.
• Add seasonal vegetables: Swap in vegetables that cook in a similar time, keeping the rice-to-broth method unchanged.
• Try another mushroom: Use sliced chestnut mushrooms if shiitakes are unavailable.
• Adjust the smoke: Reduce the smoked paprika slightly for a gentler smoky flavour.
• Finish with herbs: Scatter chopped parsley over the paella just before serving.

Common mistakes to avoid

• Stirring during the simmer: This can prevent a crust from forming; leave the rice undisturbed after adding the broth.
• Boiling too vigorously: The base may burn before the rice is cooked; lower the heat to maintain gentle bubbling.
• Using a narrow pan: A deep pan can cook the rice less evenly; choose a broad skillet or paella pan.
• Skipping the tomato reduction: Excess liquid can affect the cooking balance; cook the tomatoes for 6 to 7 minutes first.
• Leaving the green beans in the pan: They can overcook during the full simmer; remove them after their initial sauté and add them back on top.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a covered pan over low heat with a small splash of water or broth, until piping hot; the rice may soften and the bottom crust will not stay crisp.

Frequently asked questions