Description
This vibrant Vegetable Paella is a flavorful and hearty Spanish-inspired dish featuring short-grain brown rice cooked in a rich tomato and vegetable broth, combined with tender chickpeas, roasted artichokes, red bell peppers, Kalamata olives, and fragrant saffron. Oven-baked to perfection with a beautiful socarrat (crispy bottom) option, it’s a satisfying vegetarian meal perfect for a family dinner or entertaining guests.
Ingredients
Paella Base
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped fine
- 1 ½ teaspoons fine sea salt, divided
- 6 garlic cloves, pressed or minced
- 2 teaspoons smoked paprika
- 1 can (15 ounces) diced tomatoes (preferably fire-roasted), drained
- 2 cups short-grain brown rice
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 3 cups vegetable broth
- ⅓ cup dry white wine or vegetable broth
- ½ teaspoon saffron threads, crumbled (optional)
Roasted Vegetables
- 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichokes, drained
- 2 red bell peppers, stemmed, seeded, and sliced into long, ½”-wide strips
- ½ cup Kalamata olives, pitted and halved
- 1 tablespoon extra-virgin olive oil (from the reserved oil)
- ½ teaspoon fine sea salt
- Freshly ground black pepper, about 10 twists
Finishing Touches
- ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
- 2 tablespoons lemon juice, plus additional lemon wedges for garnish
- ½ cup frozen peas
Instructions
- Prepare the oven and equipment: Arrange your oven racks in the upper and lower thirds, leaving ample space for your Dutch oven or a large, oven-safe skillet with a snug lid. Preheat the oven to 350°F. Use a large Dutch oven (6 quarts or bigger) or similarly sized skillet to accommodate the ingredients.
- Sauté the onions: Heat 2 tablespoons of olive oil in the Dutch oven over medium heat until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions become tender and translucent, about 5 minutes.
- Add garlic, paprika, and tomatoes: Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds. Add the drained diced tomatoes and cook, stirring occasionally, until the mixture thickens slightly and darkens, about 2 minutes.
- Cook the rice mixture: Stir in the brown rice, coating each grain with the tomato mixture, about 1 minute. Add the chickpeas, vegetable broth, dry white wine (or additional broth), crumbled saffron (if using), and 1 teaspoon salt. Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.
- Bake the rice: Cover the Dutch oven with its lid and transfer it to the lower oven rack. Let it bake undisturbed until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
- Prepare and roast the vegetables: While the rice bakes, line a large rimmed baking sheet with parchment paper. Combine the artichokes, sliced red bell peppers, halved Kalamata olives, 1 tablespoon olive oil, ½ teaspoon salt, and freshly ground black pepper. Toss well to coat and spread evenly on the baking sheet. Roast on the upper oven rack until tender and edges are browned, about 40 to 45 minutes. Remove from oven and let cool briefly. Stir in ¼ cup chopped parsley and 2 tablespoons lemon juice. Adjust salt and pepper to taste. Set aside.
- Optional socarrat (crispy bottom): If you want the traditional crispy rice bottom, remove the lid from the baked rice, transfer the pot to the stovetop over medium-high heat, and cook for about 5 minutes, rotating the pot occasionally until the bottom layer crisps and browns. Be cautious as the stuck-on bits can be difficult to clean.
- Finish and serve: Whether you make socarrat or not, sprinkle the frozen peas and roasted vegetable mixture over the cooked rice. Cover and let sit off heat for 5 minutes to allow flavors to meld and peas to warm through. Garnish with remaining parsley and serve individual portions with lemon wedges on the side.
Notes
- Short-grain brown rice is preferred for its texture similar to traditional paella, but other short-grain varieties can be used.
- Using fire-roasted diced tomatoes adds a deeper smoky flavor to the dish.
- Saffron is optional but adds authentic aroma and color typical of paella.
- The socarrat step is traditional but optional; it adds a crispy texture at the bottom but requires careful cooking to avoid burning.
- Make sure your Dutch oven or skillet is oven-safe to avoid damage during baking.
- This recipe is vegetarian and can be adapted to vegan by ensuring the broth and wine are vegan-friendly.
- Leftovers store well refrigerated and taste great reheated gently on the stovetop or in the oven.
