Vegetarian Paella: A Flavorful Twist on a Classic Dish

One of my favorite this to do is cook with my children, and recently I had the chance to create a vegan version of the beloved Valencian dish - paella, with my son. Although prep work can be a bit challenging, the final result is well worth it. Join me as I share this vegetarian paella recipe packed with delicious flavors and perfect for sharing with family and friends.

What you’ll need: 

•  3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 14 oz can of diced or crushed tomatoes
• 1 can of chickpeas
• 2 carrots, diced
• 1.5 cups asparagus, chopped into 2-inch pieces
• 1.5 cups Bomba paella rice (or any short-grain rice)
• 1.5 teaspoons paprika
• 1 teaspoon thyme
• 1-1.5 teaspoons salt
• 1 teaspoon saffron
• Approximately 4 cups of vegetable broth
• Small jar of artichoke hearts, quartered
• 3/4 cup peas
• Salt and pepper to taste
• Garnish with lemon slices and parsley
• 1 delicata squash, cut into half moons and roasted

 How to prepare: 

• To start, roast the delicata squash by washing it thoroughly and cutting it lengthwise.
• Scoop out the seeds and thinly slice them into half moons. Toss the slices with olive oil, salt, and pepper, then arrange them on a baking sheet—roast at 450 degrees Fahrenheit for about 12 minutes. Set aside.
• In a medium saucepan, warm up the vegetable broth and add the saffron threads, allowing them to infuse the broth. Keep it warm.
• Heat olive oil in a large comprehensive, flat-bottomed pan, such as a stainless steel pan, paella pan, or Dutch oven, over medium heat. Add the diced onion and chopped bell pepper, sautéing them until they become soft and translucent, which should take about 5 minutes.
• Stir in the minced garlic and sauté for 1-2 minutes.
• Next, add the diced tomatoes, asparagus, diced carrots, chickpeas, paprika, and thyme to the pan. Stir well and continue cooking for another 3-4 minutes, ensuring the ingredients are thoroughly combined.
• Introduce the paella rice to the pan, mixing it with the sautéed vegetables. Cook for 1-2 minutes to allow the rice to absorb the flavors.
• Pour the saffron-infused vegetable broth into the pan, add salt, and spread the rice evenly across the bottom. Increase the heat to medium-high and let it simmer heavily for 1-2 minutes, then reduce the heat to medium and let it gently simmer for 15 minutes.
• After the 15-minute mark, place the quartered artichoke hearts and peas on top of the rice without mixing them. Cook for an additional 5 minutes.
• To achieve the desired crispy rice crust known as socarrat, increase the heat to high for 1-2 minutes. Be mindful not to burn the rice but allow it to sizzle and emit a nutty aroma.
• Turn off the heat, cover the pan with a towel, and let the paella rest for 8-10 minutes. This resting period allows the flavors to meld together and ensures a perfectly cooked dish.
• Garnish the vegetarian paella with lemon slices, parsley, and roasted delicata squash. Serve and enjoy!