Vegetable Paella 

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Vegetable Paella Recipe

Photo: Jennifer Causey; Styling: Heather Chadduck

The classic Spanish rice dish is a crowd-pleaser that may seem fancy but it is truly a humble dish, made from ingredients that are fresh and healthy according to chef José Andrés. Paella makes a fantastic home-cooked meal - rustic, hearty and built to be shared. The heat starts high and reduces gradually, making the rice perfectly al dente then crisping it at the bottom. When a paella is done just right," says Andrés, "you hear that crackling of the rice at the end. It is because you are forming this tasty, caramelized, golden-brown crust at the bottom called the socarrat, everyone's favorite part." No paella pan or short-grain rice? Use a large skillet and long-grain. 


Serves 4 (serving size: about 1 cup)


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1/4 cup extra-virgin olive oil
1/2 cup chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1/2 cup diced peeled carrots (from 3 medium carrots)
1/2 cup diced red bell pepper (from 1 medium pepper)
1/2 cup cauliflower florets
1/2 cup half-moon zucchini slices (from 1 zucchini)
1/2 cup sliced seasonal or cremini mushrooms
Pinch of saffron threads (optional)
6 cups unsalted vegetable or mushroom stock
1/2 teaspoon kosher salt
1 cup uncooked Spanish Bomba rice
1/2 cup halved green beans
Fresh thyme or parsley leaves (optional)


Total: 40 Minutes

1. Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.

2. Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.

Created date

July 2016

Nutritional Information

Calories 351
Fat 15.2 g
Satfat 2 g
Monofat 10.8 g
Polyfat 1.3 g
Protein 10 g
Carbohydrate 49 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 619 mg
Calcium 28 mg
Est. Added Sugars 0
Sugars 3