Discover this vibrant and healthy plant-based paella recipe, perfect for cozy autumn nights! Featuring saffron-infused rice, a medley of roasted fall vegetables, tender artichokes, and peas, this easy one-pan meal is bursting with flavor. A squeeze of fresh lemon enhances the dish’s warm, savory tones. This colorful, vegan paella is a great gluten-free option, making it an ideal dinner for seasonal gatherings or weeknight meals. Try this simple, satisfying recipe that's sure to be a hit on Pinterest and a top Google search for fall-inspired dishes.
Ingredients
- 1 ½ cups Arborio rice or Bomba rice traditional Spanish paella rice
- 4 cups vegetable broth
- 1/2 tsp saffron threads
- 3 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 large bell pepper sliced (red or yellow for color)
- 1 zucchini sliced into half-moons
- 1 cup butternut squash diced
- 1 cup artichoke hearts quartered (canned or jarred, drained)
- 1 cup peas fresh or frozen
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp ground cayenne pepper optional for heat
- 1/2 cup cherry tomatoes halved
- 1/4 cup chopped fresh parsley
- 1 lemon cut into wedges (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the saffron infusion: Heat the vegetable broth in a small saucepan until warm (do not boil).
- Add the saffron threads and let them steep while preparing the other ingredients. This helps to release the saffron's color and flavor.
- Preheat the oven and roast vegetables: Preheat your oven to 400°F (200°C).
- Toss the butternut squash and zucchini with 1 tablespoon of olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- Sauté the base: In a large paella pan or a large, deep skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the garlic, smoked paprika, cumin, and turmeric, and cook for another 1-2 minutes until fragrant.
- Add the rice: Stir in the rice to coat it with the oil and spices. Cook for 1-2 minutes, letting the rice slightly toast.
- Pour in the saffron-infused vegetable broth and stir to combine. Let the mixture simmer gently over low-medium heat without stirring too much. The goal is to let the rice absorb the liquid and develop a crispy layer at the bottom (called socarrat in traditional paella).
- Add vegetables: After the rice has been simmering for about 10 minutes, add the roasted butternut squash, zucchini, bell pepper slices, peas, artichoke hearts, and cherry tomatoes.
- Gently press the vegetables into the rice without stirring.
- Cook the paella: Continue cooking for another 15-20 minutes until the rice is tender and most of the liquid has been absorbed. You can add more broth if necessary.
- Finish and garnish: Remove the paella from heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
- Garnish with chopped parsley and lemon wedges for squeezing over each serving.
Notes
This dish pairs well with a light salad on the side or some crusty bread. Enjoy with a glass of crisp white wine or sparkling water with lemon.
This Autumn Vegetable Paella is a colorful, hearty, and aromatic dish that beautifully combines the bold flavors of Spanish cuisine with seasonal vegetables, making it a perfect comfort food for fall.
This Autumn Vegetable Paella is a colorful, hearty, and aromatic dish that beautifully combines the bold flavors of Spanish cuisine with seasonal vegetables, making it a perfect comfort food for fall.
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