Vegetable Paella

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 2 customer reviews
Vegetable Paella
Vegetable Paella


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, minced
  • 4 garlic cloves, minced
  • 1 teaspoon fine sea salt, divided
  • 2 teaspoons smoked paprika
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 cups brown rice
  • 3 cups vegetable broth
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • ¼ cup dry white wine
  • 1 (12 ounce) jar marinated artichokes, drained
  • 1 red bell pepper, cut into long strips
  • 1 yellow bell pepper, cut into long strips
  • ½ cup sliced Kalamata olives
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, or to taste
  • ½ cup frozen peas
  • 2 tablespoons lemon juice


  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Adjust oven racks so that you have one at the very highest position and one at the lowest position..
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Cook and stir onion, garlic, and salt in the oil until onion is tender and translucent, about 5 minutes; season with paprika and cook until fragrant, about 30 second.
  3. Stir tomatoes with the onion mixture; cook until beginning to thicken, about 2 minutes. Stir rice with the tomatoes to coat; add vegetable broth, chickpeas, and wine.
  4. Bring mixture to a boil, stirring occasionally. Cover pot with a lid and move to the oven.
  5. Bake in the preheated oven until the liquid is absorbed and the rice is tender, about 50 minutes.
  6. Spread artichokes, peppers, and olives onto the lined baking sheet. Drizzle remaining tablespoon olive oil over the vegetables; season with salt and pepper. Turn vegetables to coat with oil and seasoning.
  7. Place sheet on top rack and roast until artichokes and peppers are tender and the edges browned, about 45 minutes; set aside to cool.
  8. Return Dutch oven to stovetop. Stir roasted vegetables, peas, and lemon juice into the rice.
  9. Cover the dish and let sit until the peas are heated through, about 5 minutes.
Mealthy tip:

White beans make a good substitution for the chickpeas!


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

This vegetable paella was wonderful! I loved everything about this dish. From the peppers to the olives, to the artichokes, there was no shortage of flavor in this dish. Great vegetarian spin on a tomato based paella that I would normally make with seafood.

Image of Greg Jones

Greg Jones says:

A paella without seafood? I'll admit, I was a skeptic at first. However, the flavors in this dish are incredible. I'm now a huge fan of this dish. It's so delicious, and an element of comfort too. It was definitely unexpected, but I love it. It's a new favorite at our house.