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Vegetarian Paella (no Red Meat or Shellfish)

What makes this recipe truly special is its celebration of vibrant,wholesome vegetables and aromatic spices, all brought together in a single panfor a fuss-free yet elegant meal. Unlike traditional paella, this version skipsboth red meat and shellfish, making it ideal for those seeking a lighter,plant-based alternative
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup green beans trimmed and cut
  • 1 cup diced tomatoes fresh or canned
  • 1 cup peas fresh or frozen
  • 1 ½ cups arborio or paella rice
  • 4 cups vegetable broth
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric or saffron threads soaked in 2 tablespoons warm water
  • 1 teaspoon salt
  • Black pepper to taste
  • Lemon wedges for serving
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a wide skillet or paella pan over medium heat.
  2. Add the onion and cook for 3–4 minutes until softened.
  3. Stir in the garlic, bell peppers, and green beans; cook another 5 minutes.
  4. Add the smoked paprika, turmeric (or saffron), salt, and pepper. Stir to coat the vegetables.
  5. Pour in the rice and stir for 1 minute to lightly toast it.
  6. Add the diced tomatoes and vegetable broth. Stir gently until evenly distributed.
  7. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes without stirring, allowing the liquid to absorb.
  8. Five minutes before the rice is done, sprinkle peas over the top and allow them to steam in the pan.
  9. Once the liquid is absorbed and the rice is tender, remove from heat and let rest for 5 minutes.
  10. Garnish with parsley and serve with lemon wedges.

Notes

Chef’s Tips
  • Use a wide pan to help the rice cook evenly and develop the classic paella crust (socarrat) on the bottom.
  • Feel free to add other vegetables like zucchini, artichokes, mushrooms, or asparagus.
  • If using saffron, allow it to soak in warm water before adding to release maximum flavour and colour.
  • Do not stir the rice while simmering—this is key to traditional paella texture.