Name: Vegetable Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish-Inspired
Ingredients: 1 carrot, diced; 1 celery stick, chopped; 1 fennel bulb, quartered (plus offcuts for stock); 1 onion, finely chopped; 4 garlic cloves, minced; 200g ripe tomatoes, chopped; 10 cherry tomatoes, halved; 200g zucchini/courgette, sliced; 4 charred artichoke hearts, halved; 1 Romano pepper, sliced; 8 green olives, halved; ½ cup cooked peas or broad beans; 1 generous pinch saffron; 1 tsp smoked paprika; 1 tsp salt; Freshly ground black pepper, to taste; 200g paella rice (or arborio); 30ml extra virgin olive oil; 80ml vegan white wine; 2 vegan stock cubes; 3 cups water (for stock); 10 cm piece kombu (optional); 3 dried shiitake mushrooms; Fresh parsley, chopped (plus offcuts for stock)

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Celebrate Good Friday or any day of thoughtful eating with this Vegetable Paella, a vibrant and nourishing dish inspired by the Mediterranean tradition. Infused with saffron and smoked paprika, this vegan paella brings together colorful vegetables like zucchini, cherry tomatoes, and charred artichokes over a bed of tender, fragrant rice. It’s a visually stunning, naturally gluten-free meal that feels both comforting and elegant—perfect for reflective gatherings or a seasonal plant-based feast.

Why You’ll Love This Recipe

This vegetable paella is a celebration of wholesome ingredients and bold flavors. Saffron and paprika lend the dish warmth and depth, while a homemade umami-rich stock gives the rice an incredibly savory base. The vegetables are thoughtfully layered, not just for flavor and texture, but also for presentation—making this dish a true centerpiece. It’s completely meatless, dairy-free, and gluten-free, making it suitable for a range of dietary preferences and meaningful mealtime moments like Good Friday.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 carrot, diced
1 celery stick, chopped
1 fennel bulb, quartered
Fennel offcuts (for stock)
1 onion, finely chopped
4 garlic cloves, minced
200g ripe tomatoes, chopped
10 cherry tomatoes, halved
200g zucchini/courgette, sliced
4 charred artichoke hearts, halved
1 Romano pepper, sliced
8 green olives, halved
½ cup cooked peas or broad beans
1 generous pinch saffron
1 tsp smoked paprika
1 tsp salt
Freshly ground black pepper, to taste
200g paella rice (or arborio)
30ml extra virgin olive oil
80ml vegan white wine
2 vegan stock cubes
10 cm piece of kombu (optional, for umami stock)
3 dried shiitake mushrooms
Fresh parsley, chopped (plus offcuts for stock)

directions

Begin by preparing the stock. In a saucepan, combine 3 cups of water with fennel offcuts, parsley stems, kombu (if using), and dried shiitake mushrooms. Simmer gently for 20 minutes. Strain and keep warm over low heat.
In a wide, shallow paella pan or skillet, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery for 5–7 minutes until softened and aromatic.
Add the chopped ripe tomatoes, saffron, smoked paprika, salt, and black pepper. Cook down for another 5 minutes to develop flavor.
Stir in the rice, making sure it’s fully coated in the tomato mixture. Add the white wine and allow it to simmer for 2 minutes.
Begin adding the warm stock one ladle at a time, letting the liquid absorb before adding more. Do not stir once the rice begins cooking—this helps develop the traditional paella texture.
Arrange the zucchini, Romano pepper, cherry tomatoes, olives, and charred artichoke hearts evenly over the top of the rice. Reduce the heat to low, cover, and simmer gently for 20–25 minutes until the rice is tender and most of the liquid is absorbed.
In the final 5 minutes, scatter in the cooked peas or broad beans.
Let the paella rest, covered, for 5 minutes off the heat. Garnish with chopped fresh parsley before serving. Serve warm.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 410 kcal per serving

Variations

Add More Vegetables: Try adding roasted eggplant, green beans, or mushrooms to suit seasonal availability.
Spicy Version: Stir in a pinch of red pepper flakes or a finely chopped chili for gentle heat.
Lemon Zest: Add lemon zest or a squeeze of juice just before serving for a bright, citrusy finish.
Grain Alternative: Substitute paella rice with quinoa or millet for a twist on the base.
Olive-Free: Omit olives or substitute with capers for a briny bite if preferred.

storage/reheating

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or stock to prevent drying out. Avoid microwaving for too long, as it may alter the rice texture. This dish is not ideal for freezing, as the vegetables and rice may lose their texture when thawed.

FAQs

What kind of rice should I use for paella?

Paella rice, like Bomba or Calasparra, is traditional, but arborio (risotto) rice works well as a substitute due to its ability to absorb liquid without becoming mushy.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to use certified gluten-free stock cubes if necessary.

Can I make this ahead of time?

Yes, it can be prepared up to a day in advance. Reheat gently on the stove with a little added stock or water before serving.

Is the saffron essential?

Saffron provides signature flavor and color, but if unavailable, turmeric can be used as a budget-friendly alternative.

Can I make this without wine?

Yes, simply substitute the wine with a bit of extra stock and a splash of lemon juice or white wine vinegar.

What can I serve with vegetable paella?

It’s a complete meal on its own but pairs beautifully with a green salad or crusty gluten-free bread.

How do I get a crispy bottom (socarrat)?

For traditional crispy rice, increase the heat for the final 2 minutes of cooking without stirring, then let rest before serving.

Can I use canned artichokes?

Yes, use well-drained canned or jarred artichokes and char them in a pan for added flavor.

What’s the purpose of kombu and shiitake in the stock?

These add natural umami, enhancing the savory depth of the vegetable base without using animal products.

Is this dish kid-friendly?

Yes, it’s mild, colorful, and customizable—great for introducing children to global flavors.

Conclusion

Vegetable Paella is a beautiful expression of plant-based cooking rooted in Mediterranean tradition. With its vibrant layers of vegetables, saffron-scented rice, and satisfying umami flavor, it’s perfect for Good Friday, festive gatherings, or any day that calls for a colorful, nourishing dish. Whether shared with family or enjoyed as a reflective meal, this paella offers depth, warmth, and celebration in every bite.