Vegetable Paella
A delicious and easy vegan paella made with a variety of vegetables and a homemade veggie stock.
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- •Onionscut into larger portions
- •Celerycut into large pieces
- •Carrotscut into larger portions
- •1 Garlic bulbcut in half
- •Peppercornswhole
- •Salt
- •Star anise
- •Asparaguscut into rings
- •Red bell peppercut into thin slices
- •Green bell peppercut into thin slices
- •RiceBomba rice
- •Tomatoesgrated or pureed
- •Green beansblanched
- •Artichokescanned, trimmed and halved
- •Canned pimientossliced
- •Olive oil
- •Saffron
- •Paprikapimienton
- 1
Prepare the vegetable stock by cutting onions, celery, and carrots into large pieces. Add to a pan with garlic bulb, peppercorns, salt, and star anise. Cook for about an hour.
1h 0m
- 2
Prepare asparagus by cutting off the bottom and adding to the stock. Cut the rest into rings for later use.
5 min
- 3
Slice red and green bell peppers into thin slices.
5 min
- 4
Weigh out the rice and prepare a 3:1 stock to rice ratio.
5 min
- 5
Blanch asparagus and green beans in boiling water, then cool in ice water.
10 min
- 6
Prepare artichokes by trimming and halving. Slice canned pimientos.
5 min
- 7
Heat olive oil in a paella pan. Add sofrito, tomato sauce, saffron, and paprika. Cook for a few minutes.
5 min
- 8
Add rice to the pan and fry for 2-3 minutes. Slowly add hot stock and cook until absorbed.
10 min
- 9
Preheat oven and transfer paella to oven for 12 minutes, turning halfway.
12 min
- 10
Decorate with blanched vegetables and return to oven briefly to reheat.
5 min
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Pizza
Any style of pizza