This vegetarian paella recipe for 3, can be made with your choice of vegetables. For best results, it is important to cook the ingredients in the right order and in the right way. As far as ingredients, you are free to do as you please. Above all, use your favorite vegetables in this paella.
Want to make a different number of servings of this Vegetarian Paella recipe?
The vegetarian paella recipe below serves three. Click on the number of servings you want to make this paella recipe for:
About the vegetarian paella recipe
In recent years, the vegetarian diet has gained significant popularity. Thankfully, there is also a vegetarian version of paella. This paella is called Paella de Verduras in Spanish.
To some extent, the vegetarian paella recipe for 3 can be made with ingredients of your own choosing. Nevertheless, this recipe follows the preparation method of the authentic Paella Valenciana closely.
Recommended products for this paella recipe
|17″ carbon steel paella pan||buy on Amazon|
|16″ enameled steel paella pan||buy on Amazon|
|16″paella pan and burner set||buy on Amazon|
|12″ paella gas burner||buy on Amazon|
|Extra virgin olive oil||buy on Amazon|
|Saffron threads||buy on Amazon|
|Bomba rice for paella (2.2 lb)||buy on Amazon|
|Stainless steel paella skimmer||buy on Amazon|
|Apron in durable canvas||buy on Amazon|
Vegetarian Paella Recipe for 3
Yield: 3 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Category: Main course
Nutrition: 550 calories
- 16 to 17″ Paella pan
- 12″ Paella gas burner
- Paella skimmer
- 5 tbsp Extra Virgin olive oil
- 6 asparagus spears
- 5 oz carrot, cut into slices of about 1/4″
- 1 garlic clove, chopped
- 1 tbsp parsley, chopped
- 1 tomato, crushed
- 3 oz black beans, canned or soaked and pre-cooked
- 15 saffron threads, soaked or added to the stock
- 11 oz paella rice
- 4 cups vegetable stock
- Make sure the paella pan is level over the heat source.
- Place the paella pan over medium heat and pour in the olive oil.
- Sauté the asparagus for a minute or two, add some salt, and remove them from the paella pan.
- Put the carrot slices into the pan and stir fry for about two minutes.
- Next, add the finely chopped garlic and parsley and sauté until the garlic begins to take on color.
- Add the crushed tomato and sauté until most of the moisture from the tomato has been evaporated.
- If you haven’t added the saffron threads to the stock, you can add them to the pan now, mixing them immediately with the other ingredients.
- After that, sprinkle the paella rice into the paella pan and fry until the rice starts to look a little translucent.
- When the rice starts to look translucent, pour in the vegetable stock and turn up the heat.
- Spread the ingredients evenly across the paella pan and bring to a boil.
- Let the paella cook on high heat for about 8 minutes.
- After eight minutes, lower the heat and let the paella simmer on low heat until all the liquid has evaporated. This usually takes another about 8 minutes or so.
- Also, place the sauteed asparagus spears back in the paella pan. Place them neatly to create a nice presentation.
- When all the liquid has evaporated from the paella pan and you hear the paella starting to ‘fry’, remove the paella pan from the fire or turn off the heat.
- Let the paella sit for about five minutes to let it cool down a bit and allow any remaining moisture to evaporate.