Vegetable paella

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Carlos Laforet Coll

Vegetable paella, the recipe. Paella is a typical dish from Spain. In summer, having many seasonal vegetables of different colors available, we can create an alternative version of paella to create a truly colorful and healthy dish.

vegetarian paella

Here is the recipe to prepare a tasty one vegetable paella, a light and tasty dish that will be appreciated by everyone, even your friends Vegetarians e vegans.

La paella is a typical dish of Spain, of which there are multiple versions, in summer, having many seasonal vegetables of different colors available, we can create an alternative version of the recipe, as it is now also found in some restaurants, to create a truly colorful and healthy dish. Plus the vegetable paella is gluten free and is suitable for celiacs. Vegetable paella is also called vegetable paella. All the ingredients and the procedure for you.


  • 120 gr of rice
  • 1 carrot
  • 1 courgette
  • 1 red pepper
  • 10 green beans
  • 1 / 2 onion
  • 1 saffron
  • 1 pinch of strong paprika
  • 1 pinch of pepper and curry
  • 1 teaspoon of chopped chives
  • 1 teaspoon of chopped parsley
  • 700 ml of vegetable broth
  • Extra virgin olive oil
  • Whole coarse salt
  • Preparation Time:
    20 minutes
  • Cooking time:
    45 minutes
  • Rest time:
  • Dose:
    2 people to
  • Difficulty:

How to prepare vegetable paella

For the preparation of the paella choose preferably long grain rice. First you need to think about the cooking green beans. Wash and clean the green beans. Bring a little water to a boil in a saucepan and boil them until they are very soft, for about 15 minutes. In the meantime, prepare a good vegetable broth according to your habits, with fresh vegetables or with homemade cube.

Peel and slice the onion. Then finely chop about half of it. For peel and slice the onion without crying, follow all our tricks. Wash, peel and cut the carrot, pepper and courgette into cubes. Pour two tablespoons of extra virgin olive oil into a large non-stick pan.

Put in a pan with the already hot oil carrot, pepper and courgette. Cook for about ten minutes, stirring occasionally with a wooden spoon. At this point add the chopped onion and fry for a minute. Pour in the same pan the rice and toast it for a few seconds, stirring well with a wooden spoon.

At this point, add the saffron, salt, pepper, curry and paprika, together with a part of the broth. While the rice is cooking, which will take about 20 minutes, keep the heat medium and add two or three ladles of hot broth at a time. Mix everything very frequently.

The vegetable paella will be cooked when the rice grains have softened and the vegetables are no longer too crunchy. If needed, lower the heat and let the rice absorb any remaining broth. In the end cut the already cooked green beans into small pieces and add them to the paella. Season with salt and pepper. Add a pinch of paprika, complete with chives and parsley (fresh or dried) mix all the ingredients and serve.

Variations or additional ingredients according to tastes and seasons: mushrooms, artichokes, cauliflower, diced aubergines, onion rings, tomatoes or cherry tomatoes, chillies, black beans, borlotti beans, fresh boiled peas, a spoonful of tomato sauce for seasoning, green peppers and Detective stories.

Marta Albè
(Texts and photos)

For other recipes with rice see also:

  • Rice cake with turmeric and basil
  • Rice salad
  • Venere rice salad with courgettes, peas and peppers
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