Vegetarian Paella | Recipe at

Vegetarian Paella

Vegetarian paella is a crowd-pleasin', all-season dish that's easy to prepare and absolutely craveable. The saffron-scented socarrat is the highlight of paella, of course, so serve with your favorite veggies and create a meal all will love!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 355kcal
Author Karen Gibson


  • 1 tablespoon olive oil
  • 1 link vegetarian chorizo sausage sliced thin
  • 1 small onion chopped
  • 2-3 big slices piquillo peppers chopped
  • 1 small green bell pepper chopped
  • 3 cloves peeled garlic minced
  • 1 tablespoon smoked paprika
  • 10-15 stems of saffron crumbled
  • 1 teaspoon Kosher salt
  • 1 cup Bomba rice
  • 3 cups vegetable stock
  • 1 zucchini cut into matchsticks
  • 1 small jar marinated artichoke hearts


  • If grilling, prepare your grill for direct heat. On stovetop, turn heat to medium. In a large skillet or 15" paella pan, heat the oil until shimmering. Add the vegetarian sausage, and cook for 5 minutes, stirring frequently (double-check your package directions for optimal cooking technique).
  • Add the onions and peppers and saute until soft, about 5 minutes. Add the garlic, and sprinkle the spices over the vegetables. Spread the rice evenly over the vegetables, pour in the stock, and give a gentle stir, just to cover the rice and vegetables with the stock.
  • Then, don't stir any more until the rice cooked, about 20 minutes. The rice will be plump, and most of the stock will be absorbed. With a wide spatula, scrape a path through the paella, checking for the formation of soccarat.
  • Add the zucchini and artichokes, and stir until heated through.
  • Serve immediately. Stash leftover in the fridge - they're fabulous the next day, too.


Calories: 355kcal