Vegetarian Paella

Name: Vegetarian Paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 4 tablespoons olive oil; 1 large yellow onion; 1 large red onion; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 1 small fennel bulb; 1 large Japanese eggplant; 4 ounces Shiitake mushrooms; kosher salt; 6 garlic cloves; 2 teaspoons paprika; 1 teaspoon hot smoked Spanish paprika; ½ cup dry sherry; 3 cups short-grain rice; 6-8 cups low-sodium vegetable broth; ½ teaspoon saffron threads; 8 green onions; freshly ground black pepper; 3 lemons

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 servings
Calories
281 kcal
Course
Main Course, Dinner
Cuisine
Mediterranean

Vegetarian Paella

Demi Owens

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Vegetarian Paella is without a doubt the easiest way to cook for a crowd and keep things veggie based (and inexpensive!) Trust me, you need this and you can thank me later!

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Ingredients

Servings

4 tablespoons olive oil
1 large yellow onion diced
1 large red onion diced
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 orange bell pepper thinly sliced
1 small fennel bulb thinly sliced
1 large Japanese eggplant cut into 2-inch pieces
4 ounces Shiitake mushrooms stemmed and halved or quartered
kosher salt
6 garlic cloves thinly sliced
2 teaspoons paprika
1 teaspoon hot smoked Spanish paprika
½ cup dry sherry
3 cups short-grain rice
6-8 cups low-sodium vegetable broth
½ teaspoon saffron threads
8 green onions both ends trimmed
freshly ground black pepper
3 lemons quartered

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Instructions

Heat the olive in a 15-inch paella pan over medium-high. Add onion, bell peppers and fennel and cook, stirring occasionally, for 5 minutes. Add the eggplant and mushrooms and cook caramelized, about 8 minutes more. Add garlic and paprikas and stir until fragrant, about 1 minute. Carefully add sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in 6 cups of broth and saffron and season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly full cooked. If the rice is still al dente, add an extra cup of broth and continue to cook. Remove from heat (cover with foil) and let rice steam 10 minutes.
While paella cooks, heat a grill pan or skillet over medium-high. Separately, toss green onions with 1 tablespoon of oil and season with salt and pepper. Char the green onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Char or grill lemons until charred, about 1 minute per side.
Tuck the green onions into the paella. Squeeze lemon juice on top. Place remaining lemons alongside the paella and serve.

Notes

A paella pan is super flat and wide, so just use your largest skillet if you don't have the exact pan.

Nutrition Information

Show Details

Calories 281kcal (14%) Carbohydrates 50g (17%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 18mg (1%) Potassium 460mg (13%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1004IU (20%) Vitamin C 64mg (71%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 281 kcal

% Daily Value*

Calories	281kcal	14%
Carbohydrates	50g	17%
Protein	6g	12%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	18mg	1%
Potassium	460mg	10%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	1004IU	20%
Vitamin C	64mg	71%
Calcium	52mg	5%
Iron	2mg	11%