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Vegan Paella De Verduras Recipe

    Table of Contents


    • 1 1/2 cups Arborio rice
    • 3 cups vegetable broth
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 zucchini, diced
    • 1 cup cherry tomatoes, halved
    • 1 cup green peas (fresh or frozen)
    • 1/2 cup artichoke hearts, quartered
    • 1/4 cup roasted red peppers, sliced
    • 1/4 cup sliced green olives
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon saffron threads
    • Salt and pepper to taste
    • Fresh parsley, chopped (for garnish)
    • Lemon wedges (for serving)


    In a small bowl, combine the saffron threads with 2 tablespoons of warm water and set aside to infuse.

    Heat olive oil in a large skillet or paella pan over medium heat. Add diced onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.

    Stir in the diced bell peppers, zucchini, cherry tomatoes, artichoke hearts, roasted red peppers, and green olives. Cook for another 5-6 minutes, or until the vegetables are slightly tender.

    Add the Arborio rice to the skillet and stir to coat it with the vegetable mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.

    Pour in the vegetable broth and infused saffron mixture, stirring to combine. Season with smoked paprika, salt, and pepper.

    Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet or pan with a lid or aluminum foil and let it cook undisturbed for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

    Once the rice is cooked, sprinkle green peas evenly over the top of the paella. Cover and let it steam for another 5 minutes.

    Remove the lid and garnish with chopped parsley. Serve hot with lemon wedges on the side for squeezing over the paella.

    Enjoy your delicious Vegan Paella De Verduras, packed with vibrant flavors and colorful vegetables!

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