Paella Vegetariana Recipe

Trim and chop

Trim the asparagus ends and cut spears into 1 1/2-inch pieces. Cut broccoli into small florets. Slice yellow squash and zucchini into 1/4-inch half-moons. Core, seed and cut the red bell pepper into 1/2-inch strips. Peel and finely chop the onion. Mince the garlic. Roughly chop the parsley. Cut the lemon into wedges for serving.

Set aside the prepared vegetables in separate bowls so they can be added to the paella at different stages (harder vegetables like broccoli and asparagus together; softer vegetables like squash and zucchini together).

Warm 1/2 cup of the vegetable broth in a small saucepan or microwave until hot but not boiling. Remove from heat and add saffron threads, letting them steep for 5–10 minutes to release color and flavor.

Stir the tomato paste into the remaining broth until combined; keep warm over low heat.

In a wide, shallow paella pan or large skillet (12–14 inches), heat the olive oil over medium heat until shimmering.

Add the chopped onion and a pinch of salt; sauté 4–5 minutes until softened and translucent but not browned.

Add the minced garlic and smoked paprika; cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the rice to the pan and stir to coat each grain with oil and aromatics; toast for 1–2 minutes to add nutty flavor.

Pour in the warm tomato-infused broth, then add the saffron-infused liquid. Stir once to distribute the rice evenly. Bring to a gentle boil over medium-high heat.

Reduce heat to medium-low so the liquid is at a steady simmer. Do not stir the rice after this point except to redistribute vegetables gently; this helps form a socarrat (crispy bottom).

After the liquid has been simmering for about 8 minutes, scatter the broccoli florets and asparagus pieces evenly over the rice. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

After another 6–7 minutes (rice should be nearly tender, with most liquid absorbed), tuck the yellow squash, zucchini, and red pepper strips into the rice so they sit partly submerged. Add the frozen peas evenly across the surface.

If the rice surface is drying before the rice is cooked, spoon on a little more warm broth (up to 1/2 cup) in small amounts. Continue simmering gently until rice is cooked through but not mushy, about 4–6 more minutes. Total simmering time after adding broth should be ~18–20 minutes depending on rice.

Taste and adjust seasoning with remaining salt, pepper, and red pepper flakes to taste. Sprinkle the chopped parsley over the top and drizzle a little extra-virgin olive oil (about 1 tablespoon) over the paella.

Turn heat to medium-high for 1–2 minutes to encourage formation of the socarrat (listen for gentle crackling), then remove from heat and cover the pan loosely with foil or a large lid. Let rest 5–8 minutes; this allows flavors to settle and any final steam to finish cooking the vegetables.

Gently fluff the rice with a fork or spoon to lift some grains without breaking them. Transfer to plates or serve family-style from the pan. Garnish with lemon wedges and additional parsley. Serve warm.