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Spring is rushing through the door and its a perfect time to enjoy the outdoors with friends and family! This Paella recipe along with our Mango Gazpacho goes well with Fish and other light options. Make sure you choose a large shallow skillet, big enough to accommodate the rice and the vegetables!

Vegetable Paella

Course Main Dish, Side dishes
Cuisine International, Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 each, large
Author Chef Maria Cummins


  • 3 tbsp olive oil
  • 1/2 medium yellow onion chopped
  • 1 small red bell pepper cut into strips
  • 1 small yellow pepper cut into strips
  • 1/2 small fennel bulb cut into strips, or small dice
  • 2 cloves garlic minced
  • 2 each bay leaves
  • 1/4 tsp smoked paprika
  • 1/2 tsp turmeric ground
  • 1/4 tsp cayenne pepper
  • 1 cup brown rice
  • 1 tsp saffron threads
  • 1 pinch salt
  • 2 cups vegetable stock warm
  • 3/4 cup cannellini beans cooked
  • 10-12 each grape tomatoes halved
  • 5 small artichokes drained and quartered,organic, canned
  • 10 each pitted kalamata olives halved
  • 8 each lemons
  • 2 large avocado * optional
  • 1 cup green beans


  • Heat up the olive oil in a large shallow skillet, and gently cook the onions for about 5 minutes.
  • Add the bell peppers and fennel and continue to cook on medium heat for about 5-6 minutes, or until soft and golden.
  • Add the garlic and cook for 1 more minute.
  • Add the bay leaves, paprika, turmeric, and cayenne to the vegetables and stir well.
  • Add the rice and stir thoroughly for 2 minutes before adding the wine and saffron.
  • Boil down for a minute, then add the boiling vegetable stock and a pinch of salt.
  • Reduce the heat and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice.
  • *Do not cover the pan and don't stir the rice during the cooking. Once the rice is cooked, remove the paella pan from the heat.
  • Taste and add more salt if needed (without stirring the rice and vegetables much).
  • Scatter the tomatoes, artichokes, and beans over the rice and cover the pan tightly with foil.
  • Leave to rest for 10 minutes.
  • Take off the foil and scatter the olives on top of the paella and sprinkle with parsley. Serve with fresh Avocado & Lime wedges.
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