Go Back

Vegetable Paella

This paella is richly flavored with sofrito, saffron, cayenne pepper, smoked paprika, and a rainbow of vegetables. You, too, can learn to make this iconic Spanish dish.
Print Recipe
Ready In 1 hour 30 minutes
Meal Type Main Dish
Good For Spring, Summer
Servings 8

Ingredients
  

  • 4 tablespoons olive oil, divided
  • 1 large leek, finely chopped
  • 12 ounces (340g) shiitake mushrooms, sliced
  • ½ head cauliflower, chopped
  • 1 bulb fennel, chopped
  • 1 red bell pepper, chopped
  • ½ pound (225g) green beans
  • ½ pound (225g) asparagus
  • 1 medium onion, minced
  • 6 cloves garlic, minced
  • ½ cup (120mL) dry white wine
  • 1 pint (340g) cherry tomatoes, or 1 cup whole canned San Marzano tomatoes
  • 1 tablespoon smoked paprika (or 1 teaspoon hot paprika, 1 teaspoon smoked paprika)
  • ½ teaspoon saffron threads
  • 1 teaspoon cayenne pepper (reduce to ½ or ¼ teaspoon if you are sensitive to spice)
  • ½ teaspoon sea salt
  • 2 cups (450g) Bomba or Arborio rice
  • 1 lemon, thinly-sliced (rind included), discarding any seeds
  • 1 cup (170g) green peas
  • 6 cups (1 ½ liters) Simple, Flavorful, Umami Vegetable Stock; Rich, Delicious, and Worth It Chicken Stock; or any high-quality stock (approximate - adjust as needed)
  • 1 green onions, thinly-sliced
  • ⅓ cup (20g) freshly chopped parsley

Step by Step Instructions
 

Step 1

  • In a large skillet (not the pan in which you will make your paella), cook the vegetables.
    Heat 2 tablespoons olive oil over medium-low heat, and add the chopped leeks. Sauté for 2-3 minutes, or until softened. Increase heat to medium, and add the shiitake mushrooms, cooking for 3 minutes more.
    Now add the asparagus, cauliflower, fennel, red pepper, and green beans. Season with sea salt, and toss briefly to combine. Remove from heat and set aside.

Step 2

  • In a saucepan, begin to heat the stock to a low simmer.

Step 3

  • Now make the sofrito.
    Coat a large paella pan with 2 tablespoons olive oil, and heat the burner to medium-low. Add the onion, and sauté for 5-6 minutes, or until soft and translucent. Add the garlic, and cook for another minute or two, then add the tomatoes and wine.
    Simmer until cooked down, 20 to 30 minutes. Stir in the paprika, saffron, cayenne, and salt. Cook for another 7-10 minutes.

Step 4

  • Add the rice, and cook it in the sofrito for 3-5 minutes. Spread the rice evenly over the surface of the pan.
    Now pour the simmering broth over the rice. You will add the vegetables later to avoid overcooking them.

Step 5

  • Simmer, uncovered, for around 25 minutes. Do not stir as you would a risotto.
    Once the rice is mostly cooked, but still has a slight crunchy bite to it, layer on the cooked vegetables and the lemon. Cook for about 5 minutes more, until rice is cooked through, adding the peas in the last 2 minutes of cooking.
    To obtain a crust (soccarat) on the bottom of your paella, proceed to the next step.

Step 6

  • Paella should not be creamy like a risotto, and needs to dry out fully on the bottom to create the desired crispy, brown crust at its base (the socarrat).
    To obtain a crust on the bottom of your pan, turn your burner down to low heat during the last 5-10 minutes of cooking. It helps to use an authentic paella pan, as its unique construction will help ensure a crispy bottom.
    Paella aficionados listen carefully for a pleasant crackling sound and sweet, nutty smell in the last minutes of cooking, which indicates browning, but pay attention and remove the pan if you smell the rice burning.

Step 7

  • Once you are satisfied that your paella is done, garnish with scallions and parsley, and serve immediately.