Vegetarian Paella is a delicious and flavorful classic Spanish rice dish that is savory, hearty, and filling. Perfectly cooked rice gets dressed up with saffron, smoked paprika, and a variety of tender vegetables.

Everything you love about Paella is made more accessible in this vegan version. In under an hour, you can create a hearty vegetarian one pot Rice that’s elegant enough to rival restaurants in Spain. Treat yourself to a bowl full of Spanish paella on a busy weeknight or hang on to the recipe for your next potluck or dinner party — whenever you make it, this plant-based dish will become your new favorite indulgence.

Why You'll Love this Vegetarian Paella

• Classic Spanish dish. Paella is a beloved Spanish rice dish that’s known for its bold flavor and tender (but firm) short-grain rice. Using saffron, smoked paprika, and tomato paste gives this dish the signature paella flavor it’s known and loved for.
• Vegetarian and vegan friendly. Unlike the traditional version, which is typically made with meat and/or seafood, this Spanish paella is made entirely of plant-based ingredients and contains no animal products — meaning even those who follow vegetarian or vegan diets can enjoy it.
• Special occasion worthy. This impressive vegetable rice is relatively easy to make, but it packs a powerful punch both visually and in flavor — making it the perfect side or main dish for your next dinner party or romantic evening!

Ingredient Notes

To make this easy Vegetarian Paella, you will need the following ingredients (full measurements in recipe card below):

• olive oil - vegetable oil or avocado oil will work well in place of the olive oil.
• cherry tomatoes - you can also use grape or campari tomatoes for a similar effect.
• red onion - yellow or white onion can be swapped for red onions.
• garlic - you can swap 1 teaspoon of jarred minced garlic per one garlic clove if needed.
• red bell pepper - orange or yellow bell pepper would be the best substitutes, but you can also use green pepper.
• zucchini - a similar squash like yellow squash or even sweet potato will also work.
• smoked paprika - you can use regular paprika if you need to.
• tomato paste - tomato puree will be the closest substitute for tomato paste. Triple the measurement when substituting puree for paste.
• artichokes - if you can’t find quartered artichokes, try hearts of palm instead. Fresh artichokes will be labor-intensive and won’t have the same flavor or texture as marinated ones.
• Kalamata olives - black olives will also work if you have them on hand.
• paella rice - paella rice or Bomba rice has a shorter grain than your typical rice. Look for arborio if you can’t find it.
• vegetable stock - you can also use chicken stock, but it will change the nature of the recipe and it will no longer be considered vegetarian.
• saffron - if you don’t have saffron, you can use turmeric for a similar color but different flavor.
• salt and pepper
• chives - or use green onions.

You will also need measuring cups and spoons, a 10-inch paella pan or large skillet, and aluminum foil.

How to Make the Best Vegetarian Paella

1. Sauté tomatoes. Heat oil in a 10-inch paella pan or large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add cherry tomatoes and sauté until softened, about 3-4 minutes.
2. Add veggies. Add onion, garlic, bell pepper and zucchini and cook until tender, about 2-3 minutes.
3. Season. Stir in paprika and tomato paste. Mix well until evenly distributed.
4. Add rice. Add artichokes, olives, and rice, and mix evenly. Slowly pour the vegetable stock into the pan and sprinkle in the crushed saffron. Stir gently until the rice is evenly distributed (The ideal liquid to rice ratio is 3:1). Then, season with salt and pepper.
5. Cook. Cook uncovered on medium-high heat until the rice has absorbed all the liquid, about 20-22 minutes. Turn off the heat and cover the pan with aluminum foil. Let it rest for 6-8 minutes until the rice is al dente. The rice should be tender yet firm.
6. Serve. Sprinkle with chives and serve warm.

How to Serve

This complex vegetarian paella will steal the show as the centerpiece of the meal, so simple sides like a chopped salad, homemade breadsticks, or simple sautéed vegetables will compliment the paella perfectly.

Some of my favorite sides to pair with this Spanish rice are:

• Patatas Bravas
• Tomato Cucumber Avocado Salad
• Garlic Breadsticks
• Sautéed Brussels Sprouts
• Balsamic Roasted Broccoli
• Oven Baked Chicken Breast

Storing and Freezing Instructions

How to Store

Transfer leftover paella into an airtight container and refrigerate for up to 4-5 days.

How to Reheat

Reheat on the stovetop over medium heat until warmed through. You can also reheat in the microwave in 30 second increments until warm.

How to Freeze

Store the cooled paella in a freezer safe container or freezer bag or divide it into portions and place the portions in freezer safe meal prep containers. Freeze for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating on the stovetop.

More Rice Recipes

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• Chicken Paella
• One Pot Spanish Chicken and Rice
• Broccoli Rice
• Coconut Rice
• Rice Pilaf with Carrots