Paella is a vibrant and flavorful Spanish dish traditionally made with seafood, meats, and a variety of fresh vegetables. But fear not, vegetarians and anyone seeking a wholesome, meat-free meal – baked vegetarian paella brings all the incredible tastes and textures of classic paella without the meat or seafood.
This recipe is a celebration of colorful vegetables, aromatic saffron-infused rice, and smoky paprika, all baked to perfection in the oven. It’s comforting, nutritious, and perfect for sharing with family or friends.
Whether you’re a seasoned cook or new to Spanish cuisine, this baked vegetarian paella is a fantastic way to enjoy a hearty, plant-based meal that’s bursting with flavor and easy to prepare.
Unlike traditional stovetop versions, baking the paella allows the rice to absorb all the wonderful flavors evenly, creating a beautiful crust at the bottom known as the “socarrat” – one of the highlights of any paella.
Plus, it’s a hands-off approach that lets you focus on preparing other dishes or relaxing while the oven does the work. Ready to dive into this delicious and colorful dish?
Let’s get started!
Why You’ll Love This Recipe
This baked vegetarian paella recipe combines the best of both worlds: traditional Spanish flavors with a wholesome, plant-based twist. Here’s why it’s a keeper:
- Vibrant and Nutritious: Packed with fresh vegetables like bell peppers, tomatoes, peas, and artichokes, this dish is full of vitamins and antioxidants.
- Easy to Make: Baking the paella means less stirring and watching over the stove. Just prep, assemble, and pop it in the oven.
- Deliciously Flavorful: Saffron, smoked paprika, garlic, and lemon create that signature paella taste that’s savory and aromatic.
- Perfect for Entertaining: This dish can easily be scaled up for a crowd and looks stunning when served straight from the pan.
- Comforting yet Light: The combination of rice and veggies makes it filling without feeling heavy or greasy.
Plus, it’s versatile – you can swap in your favorite seasonal vegetables or add plant-based sausage for extra protein. This recipe is sure to become a staple in your weeknight or weekend meal rotation.
Ingredients
- 1 1/2 cups short-grain Spanish rice (such as bomba or arborio)
- 4 cups vegetable broth, warmed
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 medium</strong red onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 cup artichoke hearts, quartered (canned or jarred)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 lemon, cut into wedges (for serving)
- Fresh parsley, chopped, for garnish
Equipment
- Large oven-safe skillet or paella pan (about 12 inches diameter)
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
- Small bowl (for soaking saffron)
- Oven mitts
Instructions
- Preheat your oven to 375°F (190°C). This ensures the pan will go directly into a hot oven once assembled.
- Soak the saffron threads. Place the saffron in a small bowl with 2 tablespoons of warm vegetable broth. Let it steep for 10 minutes to release its vibrant color and flavor.
- Heat the olive oil in your oven-safe skillet over medium heat. Add the chopped red onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic, smoked paprika, and cumin. Stir for 1 minute until fragrant, being careful not to burn the garlic.
- Add the rice to the skillet. Stir well to coat each grain with the spiced oil mixture, cooking for 2-3 minutes. This helps the rice absorb flavors better.
- Pour in the warm vegetable broth along with the saffron and its soaking liquid. Stir gently to combine, then season with salt and pepper to taste.
- Arrange the sliced red and yellow bell peppers, cherry tomatoes, peas, and artichoke hearts evenly over the rice. Do not stir after this point so the rice can cook evenly and form a crust on the bottom.
- Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the rice is tender and most of the liquid has absorbed.
- For the perfect socarrat, increase the oven temperature to 425°F (220°C) for the last 5 minutes. You’ll hear a gentle crackling sound as the bottom crisps.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the top.
Tips & Variations
“For a more robust flavor, try adding a splash of dry white wine to the broth before baking.”
- Vegetable Swaps: Feel free to add asparagus tips, green beans, or mushrooms depending on what’s in season or what you enjoy.
- Protein Boost: Add cooked chickpeas or sliced vegan sausage for an extra protein kick.
- Use a Paella Pan: If you have a traditional paella pan, it works beautifully, but any large, flat, oven-safe skillet will do.
- Make It Gluten-Free: This recipe is naturally gluten-free, but always check your broth and other packaged ingredients to be sure.
- Spice Level: Add a pinch of cayenne pepper or a few slices of fresh chili for heat.
Nutrition Facts
| Nutrient | Per Serving (serves 4) |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 450 mg |
| Vitamin C | 70% DV |
| Iron | 15% DV |
Serving Suggestions
Baked vegetarian paella is wonderfully versatile when it comes to serving. Here are some ideas to complement your meal:
- Serve with a simple green salad dressed in lemon vinaigrette for a fresh, crisp contrast.
- Pair with crusty bread – we recommend trying our Green Chile Cheese Bread Recipe for a flavorful twist.
- Offer a side of roasted Mediterranean vegetables or grilled eggplant to enhance the Spanish vibe.
- For dessert, consider a warm, comforting option like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.
- Enjoy a refreshing drink alongside, such as a chilled white wine or our bright and healthy Green Goodness Juice Recipe.
Conclusion
This baked vegetarian paella is a fantastic way to enjoy the rich, bold flavors of Spain without the need for meat or seafood. Its colorful presentation and comforting texture make it an ideal dish for both weeknight dinners and special occasions.
The ease of baking the entire dish in one pan simplifies preparation and cleanup, while the combination of saffron, smoked paprika, and fresh vegetables ensures every bite bursts with authentic taste.
Whether you’re cooking for vegetarians, vegans, or simply looking to add more plant-based meals to your routine, this paella is sure to impress. Don’t forget to experiment with different vegetables or add-ins to make it your own.
For more delicious vegetarian and vegan recipes, check out our Half Runner Beans Recipe or our tasty Kodiak Banana Muffins Recipe. Happy cooking and buen provecho!
📖 Recipe Card: Baked Vegetarian Paella
Description: A flavorful and colorful baked vegetarian paella packed with fresh vegetables and saffron-infused rice. Perfect for a hearty and healthy meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 1 1/2 cups bomba or short-grain rice
- 3 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet, sauté onion and garlic until translucent.
- Add rice, smoked paprika, saffron, salt, and pepper; stir to coat rice.
- Pour in vegetable broth and bring to a simmer.
- Transfer mixture to a baking dish and arrange bell pepper, green beans, tomatoes, and peas on top.
- Cover dish with foil and bake for 30 minutes.
- Remove foil and bake uncovered for another 10 minutes until liquid is absorbed and vegetables are tender.
- Let rest for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 8 g | Fat: 10 g | Carbs: 50 g
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