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  • Writer's pictureElan Dakota Halpern

Vegetarian Paella

Yield – 10 to 12 people


  • One cup Extra Virgin Olive Oil

  • Two pounds Rice (short grain, same as Risotto rice)

  • One Diced Onion

  • One Diced Red Bell Pepper

  • One Diced Green Bell Pepper

  • One Diced tomato 4x5

  • Four Diced garlic

  • Two cups Diced zucchini

  • Two cups Diced yellow squash

  • Two cups Diced Mushrooms

  • Three cups Dry porcini mushrooms (already soaked in water)

  • Three cups Blanched brocoli florets

  • Three cups Frozen diced peas and carrots

  • One cup Tomato sauce

  • One packet Paellero (azafran)

  • Two cups White wine

  • One 12 oz can Roasted Red Bell Pepper

  • One cup Chopped parsley

  • 1.5 gallon Vegetarian stock (use the soak water from the porcini mushrooms, cumin, coriander, etc) you want your stock hot

  • Salt and pepper to taste

  • You’ll also want a paellera pan, this shallow pan allows for an even cooking on stovetop and in oven without steaming as would happen in a rondo.


  1. Start heating your stock. Preheat oven to 400F.

  2. Put paellera pan on the stove until it is a little warm. Put the olive oil in the pan. Turn the heat up.

  3. Add the onion, bell peppers, tomato, and garlic right away.

  4. Stir it for a few seconds then add all the vegetables except the broccoli florets.

  5. Let it cook for about one minute.

  6. Add the rice (in this version no need to make a mountain).

  7. Pour the tomato sauce and paellero (azafran on rice).

  8. Put the white wine on rice and then stir it in to mix everything together for about a minute. Add salt and pepper to taste (the mixture should be salty at this point, the salt profile washes out once the rice cooks up).

  9. Add the stock to the top of the paellera and stir (enough liquid to more or less

  10. cover mixture/rice).

  11. Never stir again or the rice will get pasty. Let it cook for about 10 minutes.

  12. Open the oven to prevent a crust from forming on top (if not desired).

  13. Add a touch of stock before putting in oven as the vegetables absorb a lot of water.

  14. Put pan in oven for 10 minutes.

  15. Pull it out and add the broccoli florets throughout the mixture and roasted bell peppers, return pan to oven and let it cook until stock is absorbed by the rice (about 5 minutes).

  16. Enjoy.

Note the red bell peppers/roasted bell peppers and yellow rice make the colors

match the Spanish flag. This is the national dish of Spain.

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