Vegetable Paella
I started making this Vegetable Paella as a meat-free variation of our Chicken and Chorizo and Prawn Paella and I have to admit, it's completely won me over. The artichoke hearts are the real star of the show here, they've got this really unique flavour and a meaty, chunky texture that means you genuinely don't miss the chorizo or chicken you'd normally find in a paella.
This one's a bit more layered than a basic storecupboard paella. The leek and bay leaves bring a gentle sweetness, the wine adds depth before the stock even goes in, and that scattering of toasted almonds at the end gives you a proper bit of crunch against the soft rice. Bomba or calasparra rice is worth seeking out if you can, it holds its bite in a way regular risotto rice just can't.
The one rule that actually matters here is don't stir once the stock goes in. Walk away, pour yourself the rest of that wine, whatever you need to do, just leave the rice alone and you'll get a lovely crisp base on the bottom.
Why You'll Love This Recipe
- A meat-free meal that doesn't feel like one
The artichoke hearts bring a meaty, chunky texture that means you genuinely don't miss the chorizo or chicken from a traditional paella.
- Proper storecupboard cooking
Tinned artichokes, jarred peppers and olives mean you can make this any day of the week without a special shop.
- That toasted almond crunch
A quick 2-3 minutes in a dry pan turns flaked almonds into the perfect finishing touch against the soft rice.
- Real depth of flavour
The wine, bay leaves and saffron do a lot of quiet work here, giving it a savoury richness you wouldn't expect from a meat-free dinner.
- Great for a crowd
Easily doubled and served straight from the pan in the middle of the table for a relaxed, help-yourself dinner.
- Tastes even better the next day
The flavours settle overnight, so leftovers cold from the fridge are a genuine treat, Spanish-style.
4 Servings 45 Minutes
Ingredients
- White Wine - 100 ml
- Artichoke Hearts - 200 grams
- Bay Leaf - 2
- Black Olives - 65 grams
- Extra Virgin Olive Oil - 2 tbsp
- Flaked Almonds - 40 grams
- Paella Rice - 300 grams
- Saffron - 1/2 tsp
- Smoked Paprika - 1 1/2 tsp
- Vegetable Stock - 800 ml
- Brown Onion - 1
- Fresh Parsley - 20 grams
- Garlic Clove - 2
- Leek - 1
- Lemon - 1
- Roasted Red Peppers - 200 grams
Method
- Firstly, prepare the vegetables: Finely dice the onion, slice the leek into 1 cm (½ in) rings, thinly slice the garlic cloves. Then chop the parsley and set aside for garnish.
- Place the flaked almonds in a dry frying pan over medium heat. Stir frequently for 2–3 minutes until golden and fragrant. Remove from the pan and set aside for serving.
- Heat 2½ tbsp olive oil in a wide, shallow pan over medium heat. Add the onion, leek, and garlic. Sauté for 5–7 minutes, stirring occasionally, until softened but not browned.
- Stir in the 300g paella rice, smoked paprika, saffron, and bay leaves. Cook for 1–2 minutes, stirring, until the rice is well coated and lightly toasted.
- Pour in the 100 ml of white wine. Stir and let it bubble away until most of the liquid is absorbed.
- Add the 800 ml hot vegetable stock. Stir once to distribute the rice evenly, then do not stir again, this helps create a crust at the bottom. Simmer gently for 18–20 minutes, until most of the liquid is absorbed and the rice is nearly tender.
- Arrange the artichoke hearts, roasted peppers, and olives on top of the rice. Let them warm through for 5 minutes while the rice finishes cooking.
- Remove from the heat. Sprinkle with chopped fresh parsley and the toasted flaked almonds. Serve straight from the pan with the lemon cut into wedges for squeezing over the top.
Hints and Tips
- Don't stir after the stock goes in
Resist the urge. Leaving the rice undisturbed is what gives you that crisp, caramelised layer on the bottom, called socarrat.
- Toast the almonds first and set aside
They go from golden to burnt quickly, so keep an eye on them and get them out of the pan the moment they smell fragrant.
- Let the wine really bubble away
Give it a minute or two before adding the stock, this cooks off the harshness and leaves just the flavour behind.
- Use a wide, shallow pan
A thin layer of rice cooks far more evenly than a deep pile, so reach for your widest frying pan if you don't have a paella pan.
- Keep your stock hot
Adding cold stock to the pan drops the temperature and throws off your timing, so have it simmering on the hob ready to pour.