Vegetable Paella
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Adapted from Spain and the World Table, by The Culinary Institute of America.
  • 2 tablespoons extra virgin olive oil
  • 2-1/2 cups finely diced onions
  • 1-1/2 cups thinly sliced leeks, white part only
  • generous pinch of kosher salt
  • 4-1/2 cups chopped plum tomatoes, canned or fresh if in season

  • 3 tablespoons extra virgin olive oil
  • 6 artichoke hearts, cut into eighths
  • 1 head cauliflower, cut into small florets
  • 1 cup plus 2 tablespoons Valencia or Calasparra rice (approximately 170 grams)
  • 1 tablespoon minced garlic
  • 3-1/4 to 3-1/2 cups vegetable stock (approximately 812.5 mil to 875 mil)
  • 1-1/3 cups fresh or frozen peas (approximately 140 grams)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper

  • 3 red peppers, roasted, peeled, and cut into strips
  • 1 tablespoon coarsely chopped flat-leaf parsley
  1. SOFRITO: Heat the oil in a large pan over low heat. Saute the onions with the salt for 8 minutes, stirring frequently, until they are soft. Add the tomatoes and raise the heat to medium low. Continue to cook for 30 minutes, stirring occasionally, just until the vegetables are tender and the liquid is almost completely evaporated. Remove and reserve.
  2. PAELLA: In a large paella pan or similar, heat the oil over medium-high heat. Add the artichoke hearts and saute until golden, about 6 minutes. Add the cauliflower and cook until lightly colored, about 3 minutes.
  3. Add the rice and garlic and stir continously to toast the rice and lightly brown the garlic, about 2 to 3 minutes. Stir in the sofrito.
  4. Add enough vegetable stock to cover the rice, about 2 cups. If using fresh peas, add those now. Add sea salt and black pepper. Bring to a boil, then reduce to medium low and simmer, uncovered, until the rice has absorbed most of the stock, about 15 minutes.
  5. Add the rest of the vegetable stock and continue cooking until the rice has absorbed all of the liquid, about 12 minutes. If using frozen peas, add them during the last 6 minutes of cooking. The rice should be al dente when done. If it is too firm, add additional water 1/2 cup at a time and continue cooking until the rice is done. Keep the heat around medium-low to allow a gentle simmer. Taste and add more salt and pepper as necessary. When ready to serve, garnish with the roasted red pepper strips and chopped parsley.
More Information

large saute pan or skillet
paella pan or similar wide skillet (avoid nonstick)

Recipe Notes:

Cooking time can vary based on how long it takes the rice to soak up the liquids. If desired, you can cover the paella pan with foil during the initial cooking to help keep moisture in, then finish with the foil off to achieve the bottom crust.
Recipe by Andrea Meyers at