Very Veggie Recipes: Veggie Paella

April 20, 2020
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Learn about the Very Veggie Movement

Did you know paella means “frying pan” in Valencian? That’s right! Hailing from Valencia, Spain, paella is a savory, simmered rice dish. With a rich base of olive oil, we’re featuring zucchini, artichoke hearts, and red and green peppers, plus rosemary and lemon for a punch of flavor.


1 cup of Rice
2 cups of water
1 Red Cucumber
1 Green Cucumber
1 Zucchini
1 Carrot
2 Tomatoes
2 Artichokes
Paella Seasoning
Olive oil
Green olives
1 Lemon
Fresh Rosemary


  1. Heat olive oil over medium heat in a large wide flat-bottomed pan or paella pan.
  2. Cook vegetables stirring frequently until tender, about 15 minutes (Peppers, zucchini, carrot, heart artichokes and tomatoes). Add salt.
  3. Add 1 cup of rice. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible.
  4. Add Paella seasoning and stir it
  5. Add 2 cups of water and bring to a high boil. Do not stir the rice.
  6. After 10 minutes, scatter the peas and olives on top and add lemon slices  and fresh rosemary.
  7. Keep boiling it for another 10 minutes with low heat. If liquids seem to boil off to quickly, add a little extra warm water.
  8. Once 20 minutes is up, turn off heat and cover for 5 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the ingredients on the top.
  9. Once done, lightly fluff the rice and serve.


    Paella is traditionally cooked undercovered. Stick with short-grain rice. It should cook up al dente. If you turn the heat up at the end of cooking for a minute or two you’re on your way to an amazing  “Socarrat”, a caramelized layer of lightly toasted rice at the bottom of the pan.

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