Vegetarian paella may seem odd, but it lends itself perfectly to being a vegetable-based dinner, my version features artichokes and fennel.
This dish takes around an hour to cook which includes all of the preparation, but most of that time is hands-off cooking.
Veggie Paella with Artichokes and Fennel
Paella seems to have a longstanding association with seafood and or meat. But I think it is a dish that lends itself to both vegetarian and vegan cooking.
I already have a couple of paella recipes here. A take on a traditional paella Valenciana with rabbit and chicken, which sits alongside a superb prawn and chorizo paella.
My latest offering is a glorious vegetable paella, which shares many ingredients and the same technique as my previous offerings.
The lack of meat or seafood doesn't diminish the dish at all. On the contrary, it allows room for more yummy veggies.
Alongside the onion, green beans and artichokes, which all appear in my previous offerings, we now have room for sweet peppers and anise-rich fennel.
It's a really easy cook, especially once you have made it a couple of times to get your pan temperatures spot on... and most importantly, it is absolutely delicious!
Frequently Asked Questions
Can I use different vegetables?
Yes, use anything you have lying around! But make sure they will stand up to the 30-odd minute cooking time and not turn to mush.
I would avoid root vegetables, though, because they will not have enough time in the stock to cook. You may just get away with squash or pumpkin if cut small enough.
Do I have to use a paella pan?
No, you can use a similarly sized regular frying pan. But you should try and make it nonstick so that you get that nicely browned "socarat" at the bottom of the pan.
Why do you not wash the rice?
You should never wash or rinse paella rice. In fact, when it goes in the pan, you shouldn't even stir it.
Try and pour it evenly over the pan, and if needed, make sure it is submerged in the stock. Then let the food gods do their work.
My rice is not cooking on the sides. What am I doing wrong?
This usually happens if the heat source below the pan is not large enough. Either that or your hob/stovetop is set too high. Don’t worry, you can rescue this!
If you are getting a lot of boiling in the centre of the pan, this is a sign that you may struggle with this issue. It is important to reduce the heat at this point.
If this does not solve the problem, drizzle a little extra stock around the edges of the dish, cover the pan with foil and finish the rice in the oven.
Serving Suggestions
I consider a bowl of paella to be the perfect one-pot meal, and the vegetable-loaded vegetarian offering is no different.
Having said that, I often add some salad leaves or a nice, simple dressed green salad and a few wedges of lemon on the side.
There is a lot of food here, but if you want even more, then bread is always a great option.
I'll typically toast off a slice of ciabatta and rub it with some garlic.
But if you are a baker and want something a little more "Spanish", then this pan rustico would be ideal.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Paella pan, I use a 28cm or 11″ pan designed to be used on an induction hob made by Vaello. You could use a similarly sized frying pan.
- Chopping board.
- Grater.
- Kitchen knife.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
- Kettle to boil water for the stock.
- Stirring and serving spoons.
- Kitchen foil.
Vegetarian Veggie Paella Recipe
Ingredients
- 150 g Bomba Paella Rice ¾ Cup
- 4 Garlic Cloves
- 1 Small Onion 100g ⅔ Cup
- 100 g Green Beans ¾-1 Cup
- 1 Small Red Pepper 100g
- 1 Small Fennel Bulb 200g
- 400 g Tin Artichoke Hearts 14oz
- 1 Medium Tomato 100g
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- 2 tablespoon Sherry Vinegar
- 2 teaspoon Smoked Paprika
- 1 Pinch Saffron Optional
- 2 Sprigs Rosemary
- 625 ml Vegetable Stock 2½ Cups
Instructions
- Cut the onion in half, peel it, then cut it into a 5mm (¼") dice.
- Peel the garlic cloves and bash them with the side of a knife.
- Trim the green beans and cut them into bite-sized pieces.
- Remove the seeds and the stem from the red pepper and cut it into 5mm (¼"") strips.
- Cut the woody base from the fennel bulb and the woody ends from the stalks. Then cut the fennel into 1cm (½") slices and then cut those slices into 1cm (½") strips.
- Drain the artichoke hearts and then cut them in half.
- Grate the tomato.
- Heat a 28cm or 11" paella pan (or similarly sized frying pan) over a medium-low heat, and when it is hot, add the olive oil.
- Toss in the onions and fry for 5-7 minutes; if they begin to colour, reduce the heat a little.
- Add the bashed garlic, fennel, red pepper and cook for another 3-4 minutes.
- Add the green beans, grated tomato, and salt, then cook until the liquid from the tomato has evaporated.
- Add the artichoke hearts, cut side down.
- Pour over the sherry vinegar, then the rice, trying to distribute it evenly.
- Sprinkle with the smoked paprika and saffron, nestle in the rosemary.
- Pour over the vegetable stock. Increase the heat to medium-high, bring the liquid to a gentle "bubble", then reduce the heat to medium and simmer for 20-25 minutes.If you still have some liquid left, you will need to cook it a little longer in order for the socarat to form on the base.
- Remove from the heat and cover with foil, allowing the dish to sit for 5-7 minutes before serving.
