Paella Vegetarian Recipe

Warm the vegetable stock in a saucepan over low heat until steaming; keep hot. In a small bowl, pour 2 tablespoons of the hot stock over the saffron threads and let bloom for 5–10 minutes.

In the paella pan or a wide, shallow skillet (12–14 inches), heat 1 tablespoon olive oil over medium heat. Add the smoked paprika, stir for 20 seconds to release aroma, then immediately add half of the hot saffron stock (liquid only) and 1/2 teaspoon salt and gently warm together for 30 seconds. Remove from heat and set aside.

In the paella pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add the diced eggplant and zucchini; cook 5–7 minutes until they begin to soften and take on color. Season lightly with 1/4 teaspoon salt and a few grinds of black pepper.

Push the vegetables to the sides of the pan to make space in the center. Add the red and orange/green bell pepper strips and cook 3–4 minutes until slightly softened but still bright.

Stir in the diced tomato and cook 2–3 minutes until tomatoes release some liquid and create a slight base for the rice. Taste and adjust seasoning with remaining salt and pepper as needed.

Spread the rice evenly over the vegetables in a thin, single layer. Do not stir after this point except to gently move a ladleful if needed during final simmering. Allow the rice to toast in the pan for 1–2 minutes, stirring once to coat with oil and aromatics.

Add the remaining hot vegetable stock (about 4.5 cups including any saffron soaking liquid). Pour it evenly over the rice and vegetables. Shake the pan gently to level the rice. Taste the broth and adjust salt if necessary.

Bring the liquid to a steady simmer over medium-high heat. Reduce heat to medium-low so that the surface is gently bubbling. Cook uncovered, without stirring, for 15–18 minutes until most of the liquid is absorbed and rice is just tender. If the top remains too wet and rice underdone, increase heat briefly to encourage evaporation, watching so it doesn’t burn.

Five minutes before the end of cooking, scatter the thawed peas over the top and arrange any reserved pepper strips or quick-sauteed zucchini slices decoratively on the surface so they warm through.

If you like a slight socarrat (crispy bottom), increase heat to medium-high for 1–2 minutes at the end of cooking until you hear faint crackling; do not burn. Remove pan from heat.

Cover the paella loosely with a clean kitchen towel or foil and let rest for 5–7 minutes to finish steaming and set the flavors.

Sprinkle chopped parsley over the top, arrange lemon wedges around the pan, and serve directly from the pan. Squeeze lemon over individual portions to taste.