This traditional Spanish vegetable paella the recipe is one of my favorites. It is a typical dish from Murcia, where paellas are still prepared on an open fire! This is a vegetarian paella recipe and the perfect addition to your next barbecue.
Do you like paella recipes? Don’t miss these reader favorites: Shrimp and Chorizo ​​Paella and Black Paella.
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Introduction
Whether you call it paella or not, we can all agree that Spanish rice dishes can be exceptionally good. This simple recipe for vegetable paella is a little different from the “classic” paella, but the first Spanish paellas were actually made with rabbit and snails–no fish or chorizo ​​in sight!
My favorite Spanish paellas come from the Murcia region, where giant paella pans are placed atop burning vines and used to prepare some of the most delicious family-style meals imaginable.
This recipe for vegetarian paella (Murcian Vegetable Rice) AND a rice dish that uses all the fresh and delicious vegetables grown in Murcia. Colorful, healthy and appetizing, this simple recipe for vegetable paella is one of the simplest I’ve ever come across and it’s truly delicious.
Ingredients
Curious what you need replicate this Murcian vegetable paella at home? Not surprisingly, you’ll need a lot of veggies, but this recipe comes together in a snap. Let’s talk about the key ingredients…
- Rice: As in any paella, it’s best to use a short-grain Spanish rice, such as Bomba, as it will absorb three times its weight in liquid without getting soggy. If you must replace it, use another short-grain variety such as Arborio, although the texture will not be the same.
- Saffron: Although this spice is expensive, it can’t be replicated with anything else! It adds a delicate flavor and a beautiful yellow hue to the rice.
- Fresh vegetables: I used a variety of vegetables available in Murcia, but you can change them according to the season in your area. I recommend trying tomatoes, mushrooms, green beans, chili pepper, artichoke hearts and asparagus.
See the recipe card for complete information on ingredients and quantities.
How to prepare vegetarian paella Murcia
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Heat some olive oil in a paella (a large, shallow pan with handles; or use the largest pan you have). Add the mushrooms and cook until they have softened, then drain them with a slotted spoon. (image 1)
- Add the garlic cloves to the hot oil and cook them until they are golden. (image 2)
- Crush the garlic cloves in a mortar and pestle together with parsley and saffron. (image 3)
- Aadd all the vegetables to the pan AND let them brown in the remaining hot oil. (image 4)
- Add the garlic paste and mushrooms to vegetables. (image 5)
- Pour a cup of broth AND simmer the mixture for 20 minutes. (image 6)
- Add rice and remaining 4 cups broth into the pan, then stir until well combined. (image 7)
- Bring the paella to the boil, then reduce the heat to aa simmer and cook for 15-20 minutes, or until the rice is al dente and has absorbed the liquid. (image 8)
- Let the rice rest, covered with a cloth, off the heat for 5 minutes. Then place the paella over high heat. When you hear a sizzle, let it cook for 30 seconds, then remove immediately. It shouldn’t smell like burning! This creates the extraordinary rescued crust on the bottom. (image 9)
- Serve this Murciana-style vegetable paella immediately Enjoy! (image 10)
Recipe FAQs
A paella (pronounced pi-EH-yah) is a traditional Spanish rice dish made with short-grain rice, vegetables, and meats such as rabbit and snails cooked in a large, shallow pan. One of the key ingredients is saffron, which gives rice its flavor and characteristic yellow hue.
Vegetable paella is made with many of the same ingredients as non-vegetarian paella. This Murcian-style paella includes vegetables such as mushrooms, tomatoes, red peppers and artichokes along with the traditional ingredients of short-grain rice, stock or stock, saffron and olive oil.
There are some “secret ingredients” to prepare a perfect and authentic Spanish paella. It’s important use a short grain Spanish rice, such as Bomba, because it can absorb three times its weight in liquid without getting soaked. It is also important to use it real saffron instead of food coloring, which is the deception that unfortunately many tourist restaurants use.
Also, another key to a perfect paella is not one ingredient; it is a cooking technique necessary to reach the crispy golden crust on the bottom called rescued. Read the recipe below to see how to achieve this!
Serve
This Murcia-style vegetable paella is a filling meal on its own! However, if you want to turn it into a huge spread, I recommend completing it with a vegetarian tapa and a glass of cava sangria. If you have room left, munch on some mantecados for dessert!
Expert advice
- Although you can prepare this recipe in a pan, using a paella (a special wide, shallow pan with handles) gives the best result, as well as cooking on gas stoves or any type of open flame.
- Can’t find rice for Spanish paella? Replace it with Arborio, although realize it won’t be the same.
- You can use any type of mushroom you have some available, although try it with wild mushrooms if you can!
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Murcia style vegetable paella
This healthy and delicious Spanish Vegetable Paella recipe is the perfect vegetarian dinner! This authentic recipe uses fresh Murcia vegetables, such as peppers, mushrooms, green beans, asparagus and artichokes.
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Portions: 4 portions
Calories: 501.07kcal
Instructions
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Heat the olive oil in a paella (a large, shallow pan with handles) or the largest, widest pan you have. Add the diced mushrooms and cook them until they are softened and golden, then drain them with a slotted spoon and set them aside.
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Fry the garlic cloves in the same oil until golden and tender. Remove the garlic from the pan and crush it in the mortar and crush it together with the parsley and saffron.
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Add all the remaining vegetables to the pan and sauté in hot olive oil for 2 minutes.
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Add the garlic paste and mushrooms (along with any juices) to the pan, then pour in a cup of stock and simmer over low heat for 20 minutes.
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Add the remaining 2 cups rice and 4 cups broth to the pan. Stir to combine, then bring the mixture to a boil.
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As soon as the liquid starts to boil, reduce the heat to low and leave to cook for 15-20 minutes. Don’t move during this time! When the rice is al dente and the liquid has been absorbed, it is finished.
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To get the beloved “socarrat” (the caramelized and slightly charred crust on the bottom of the paella), place a cloth over the finished rice and let it rest for 5 minutes. Remove the towel and place the paella over high heat. Any liquid at the bottom of the pan will begin to evaporate. When you hear a sizzle (in Spain we say it sounds like rain), let it caramelize for about 30 seconds. However, it should not have a burning smell. Then, remove and serve immediately.
Notes
- I highly recommend cooking it in a paella (a large, shallow pan with handles made specifically for this dish) and, if possible, on a gas stove or open flame. It makes a huge difference!
- Can’t find rice for Spanish paella? Replace it with Arborio, although realize it won’t be the same.
- You can use whatever type of mushroom you have on hand, although try wild mushrooms if you can!
Nutrition
Serve: 1serve | Calories: 501.07kcal | Carbohydrates: 96.68G | Protein: 11.7G | Fat: 8.09G | Saturated fat: 1.23G | Polyunsaturated fats: 1.13G | Monounsaturated fats: 5.3G | Sodium: 1191.68mg | Potassium: 715.99mg | Fiber: 8.33G | Sugar: 9.78G | Vitamin A: 3383.89UI | Vitamin C: 61.83mg | Soccer: 63.48mg | Iron: 7.75mg
Photography by Giulia Verdinelli
