Vegetarian Paella
Vegetarian Paella

The first time you make a dish with saffron, you’ll understand why that teeny jar has so little spice contained within.  Just a few crimson tendrils are enough to thoroughly spice an entire paella.


Vegetarian Paella
5 from 1 vote

Vegetarian Paella

This hearty Vegetarian Paella features an authentic spice blend, fresh eggplant, and Spanish olives.

Course Main Course
Cuisine Spanish
Keyword vegetarian paella
Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings 3 servings
Calories 391 kcal
Author Openfit


  • 1 cup dry brown rice
  • 2 cups low-sodium vegetable broth
  • 1 pinch saffron
  • 1 Tbsp. olive oil
  • 4 medium shallots chopped
  • 2 cloves garlic finely chopped
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 1 cup small whole mushrooms
  • ½ cup cubed eggplant
  • 10 medium black olives
  • 10 medium green olives
  • ¼ tsp. sea salt or Himalayan salt
  • ground black pepper to taste; optional
  • ½ tsp. ground cumin
  • 1 lb. medium tomatoes chopped
  • ½ cup fresh or frozen green peas


  1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly. 

  2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes, or until bell peppers are tender.

  3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.

  4. Preheat oven to 400° F.

  5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.

  6. Bake for 10 minutes, or until heated through. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegetarian Paella
Amount Per Serving
Calories 391
* Percent Daily Values are based on a 2000 calorie diet.