Jul 09 2026
Restaurants›Chateau of Spain›Vegetable Paella Recipe

Vegetable Paella Recipe

Inspired by Chateau of Spain
Time45m
Serves4

Mushrooms, spinach, eggplant, zucchini, squash, peppers, and onions cooked in saffron rice only.

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Ingredients

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Vegetables

Grains

Seasonings

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the mushrooms, eggplant, zucchini, squash, bell peppers, and onion into bite-sized pieces. Rinse the spinach and set aside.

  2. 2

    Sauté Garlic

    Minced the garlic cloves and set aside for later use.

Cooking

  1. 3

    Cook the Vegetables

    In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent.

  2. 4

    Add Remaining Vegetables

    Stir in the mushrooms, eggplant, zucchini, squash, and bell peppers. Cook for about 5-7 minutes until they start to soften. Add the spinach last and cook until wilted.

  3. 5

    Add Rice and Seasoning

    Add the saffron rice to the pan, stirring to combine with the vegetables. Season with salt, black pepper, and paprika. Pour in enough water or vegetable broth to cover the rice by about an inch.

  4. 6

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.

Serving

  1. 7

    Serve

    Once cooked, fluff the paella with a fork and serve hot, garnished with fresh herbs if desired.

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