Vegetarian Paella with Artichokes and Saffron Rice: A Flavorful Spanish Dish

Paella is a beloved Spanish dish known for its vibrant flavors, rich aroma, and golden saffron-infused rice. While traditional paella includes seafood or meat, this vegetarian paella with artichokes and saffron rice is just as flavorful, colorful, and satisfying.

Loaded with fresh vegetables, aromatic spices, and perfectly cooked rice, this dish is a showstopper for vegetarians, vegans, or anyone looking for a hearty, plant-based meal. Plus, it’s easy to customize with your favorite seasonal veggies!

1. Why You’ll Love This Vegetarian Paella

• Packed with flavor – The saffron and smoked paprika create a deep, rich taste.
• Completely plant-based – Perfect for vegetarians and vegans.
• One-pan meal – Less cleanup and full of hearty ingredients.
• Customizable – Swap in your favorite vegetables based on the season.
• Great for gatherings – Perfect for serving family-style at dinner parties.

2. Ingredients for Vegetarian Paella

For the Saffron Rice:

• 1 ½ cups paella rice (Bomba or Arborio rice)
• 3 ½ cups vegetable broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric (for extra color)
• Salt and black pepper to taste

For the Vegetables:

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup frozen peas
• 1 cup artichoke hearts (canned or frozen, quartered)
• 1 cup cherry tomatoes, halved
• ½ cup green beans, chopped
• 1 zucchini, diced (optional)

For Extra Flavor:

• 2 tablespoons olive oil
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes (optional for spice)
• Juice of 1 lemon
• ¼ cup chopped fresh parsley

For Garnish:

• Lemon wedges
• Fresh parsley
• Black olives (optional)

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3. How to Make Vegetarian Paella with Artichokes and Saffron Rice

This dish comes together in six easy steps, all in one pan!

Step 1: Prepare the Saffron Broth

1. Heat the vegetable broth in a small saucepan over low heat.
2. Add the saffron threads and let them steep for 5-10 minutes to release their color and aroma.

Step 2: Sauté the Vegetables

3. In a large paella pan or wide skillet, heat the olive oil over medium heat.
4. Add the onions and garlic, cooking until softened (about 3 minutes).
5. Stir in the bell peppers, zucchini, and green beans, cooking for another 5 minutes.
6. Add the smoked paprika, cumin, turmeric, and red pepper flakes, stirring well.

Step 3: Toast the Rice

7. Add the paella rice to the pan and stir to coat with the spices and oil.
8. Cook for 1-2 minutes until the rice turns slightly translucent.

Step 4: Simmer the Paella

9. Pour in the warm saffron-infused broth and do not stir after this point (this helps create the signature paella crust, or socarrat).
10. Reduce heat to medium-low and let simmer for 15-20 minutes, uncovered.

Step 5: Add the Artichokes & Peas

11. Nestle the artichoke hearts, cherry tomatoes, and frozen peas into the rice.
12. Continue cooking for another 5-10 minutes, until the liquid is absorbed and the rice is tender.

Step 6: Let It Rest & Serve

13. Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
14. Drizzle with fresh lemon juice, sprinkle with chopped parsley, and serve with lemon wedges.

4. Tips for the Best Vegetarian Paella

• Use the right rice – Paella rice (like Bomba or Calasparra) absorbs liquid without becoming mushy. If unavailable, Arborio rice is a good substitute.
• Don’t stir once the broth is added – This allows the rice to form a crispy bottom layer (socarrat), a hallmark of great paella.
• Adjust liquid as needed – If the rice isn’t fully cooked but the broth is absorbed, add small amounts of warm broth as needed.
• Use high-quality saffron – It makes a huge difference in color and flavor.
• Let it rest before serving – This helps the flavors meld and the texture settle.

5. Variations & Additions

This recipe is highly customizable—feel free to get creative!

Make it Vegan:

• Use vegan saffron broth and ensure no animal-based additives are in any store-bought ingredients.

Add More Protein:

• Stir in chickpeas or white beans for extra plant-based protein.
• Serve with grilled tofu or tempeh on top.

Swap the Vegetables:

• Try asparagus, mushrooms, eggplant, or kale for variety.
• Use roasted red peppers instead of fresh ones for a deeper flavor.

Make It Spicier:

• Add chopped jalapeños or increase the red pepper flakes.
• Serve with spicy aioli on the side.

6. What to Serve with Vegetarian Paella

This dish is satisfying on its own, but here are some great side pairings:

• Crusty bread – Perfect for soaking up any extra saffron-infused broth.
• Spanish-style salad – A simple mix of greens, olives, and citrus dressing.
• Grilled vegetables – Adds a smoky contrast.
• Sangria or white wine – Complements the bright flavors beautifully.

7. How to Store & Reheat Leftovers

Storage:

• Store in an airtight container in the fridge for up to 4 days.
• Do not freeze—the rice can become mushy.

Reheating:

• Stovetop – Heat with a splash of vegetable broth to rehydrate.
• Oven – Bake at 350°F (175°C) for 10 minutes.
• Microwave – Heat in short bursts, stirring occasionally.

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FAQS

1. Can I make this without saffron?

Yes! While saffron gives the dish its signature color and flavor, you can substitute a mix of turmeric and paprika for a similar effect.

2. Can I use long-grain rice instead?

You can, but it won’t have the same texture. Stick to short-grain rice like Bomba or Arborio.

3. Is this dish vegan?

Yes! Just make sure to use vegan vegetable broth and check ingredient labels.

4. Can I make this in a regular pan instead of a paella pan?

Yes! Use a wide, shallow skillet for best results. Avoid deep pots, as they can cause uneven cooking.

5. Can I cook this ahead of time?

Paella is best fresh, but you can prep the veggies and broth in advance to save time.

6. What if my rice isn’t cooking evenly?

Try rotating your pan or covering it with foil for even heat distribution.

7. How do I achieve the crispy bottom (socarrat)?

Let the paella cook undisturbed for the last 5 minutes on medium-high heat.

8. Can I use frozen vegetables?

Yes! Just add them in the last 5 minutes of cooking.

9. What other herbs can I use?

Try rosemary, oregano, or basil for different flavor profiles.

10. Can I add nuts for crunch?

Yes! Toasted almonds or pine nuts add a lovely texture.