Roast Vegetable Paella

Bursting with vibrant Mediterranean flavors, this Roast Vegetable Paella is a plant-based twist on the Spanish classic that’s as satisfying as it is colorful. Featuring a medley of caramelized roasted vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes, this dish is seasoned with smoky paprika and aromatic saffron for an irresistibly rich and fragrant profile. Not only is it cooked to perfection with golden, crispy socarrat (the signature rice crust), but it’s also surprisingly easy to make in just under an hour. Perfect for a weeknight dinner or a festive gathering, this vegetarian paella is topped with peas, fresh parsley, and a squeeze of zesty lemon for a beautiful finish. Serve it straight from the pan for a showstopping, wholesome meal that will delight everyone at the table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces red bell peppers
• 1 medium zucchini
• 1 medium eggplant
• 250 grams cherry tomatoes
• 4 tablespoons olive oil
• 3 pieces garlic cloves
• 2 teaspoons smoked paprika
• 0.25 teaspoons saffron threads
• 4 cups vegetable stock
• 2 cups short-grain paella rice
• 1 cup peas
• 1 piece lemon
• 0.25 cup flat-leaf parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Chop the red bell peppers, zucchini, and eggplant into bite-sized pieces. Place them on a baking tray along with the whole cherry tomatoes.

Step 3

Drizzle 2 tablespoons of olive oil over the vegetables, and season with 0.5 teaspoon of salt and a pinch of black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly charred.

Step 5

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large paella pan or wide skillet over medium heat.

Step 6

Finely chop the garlic and sauté it in the olive oil for 1-2 minutes until fragrant.

Step 7

Stir in the smoked paprika and saffron threads, letting the spices bloom for about 30 seconds.

Step 8

Add the paella rice to the pan, stirring to coat the grains with the spice mixture.

Step 9

Pour in the vegetable stock, gently stirring to ensure an even layer of rice. Bring to a simmer.

Step 10

Reduce the heat to low and let the rice cook uncovered for about 15 minutes, without stirring, until most of the liquid is absorbed.

Step 11

Scatter the roasted vegetables and peas evenly across the top of the rice. Continue cooking for another 5 minutes, allowing the vegetables to heat through and the rice to finish absorbing the liquid.

Step 12

Increase the heat to medium-high for the final 1-2 minutes to create a crispy socarrat (crust) on the bottom of the paella. Be careful not to burn it.

Step 13

Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5 minutes.

Step 14

Garnish with freshly chopped parsley and lemon wedges. Serve warm and enjoy!

Nutrition Facts

Serving size	2772.9 grams (2772.9g)

Amount per serving	% Daily Value*
Calories	2781

Total Fat 70.20g	90%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 8.70g
Cholesterol 0mg	0%
Sodium 7098mg	309%
Total Carbohydrate 478.70g	174%
Dietary Fiber 52.00g	186%
Total Sugars 70.40g
Protein 66.50g	133%

Vitamin D 0IU	0%
Calcium 442mg	34%
Iron 17mg	97%
Potassium 5368mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 9.5%

Carbs: 68.1%