Jamie Oliver Vegetarian Paella is made with extra virgin olive oil, young carrots, scallions or spring onions, garlic, short-grain paella rice, sofrito, smoked paprika, saffron threads, and a colorful mix of vegetables such as asparagus, peas, cherry tomatoes, summer squash, baby artichokes, and baby radish.
This traditional Vegetarian Paella recipe creates a tasty family dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
𧥠Why Youâll Love This Vegetarian Paella Recipe:
- Full of Taste: This paella has a great mix of flavors from the fresh veggies, the special saffron spice, and the smoky paprika.
- Good for You: Itâs packed with different vegetables, which are good for your health because they have lots of vitamins and fiber.
- Easy to Change Up: You can use different vegetables that you like or have at home, so itâs easy to make any time of the year.
- Great for Groups: This recipe makes a big dish of paella, so itâs perfect for meals with your family or friends.
- Feels Authentic: Itâs a vegetarian dish, but it still uses the traditional Spanish paella-making method, including making the socarrat, which gives a nice crispy bottom.
đ Jamie Oliver Vegetarian Paella Ingredients
- 3 tablespoons (44 ml) extra virgin olive oil
- 2 young carrots, diced (1/4-inch)
- 1 bunch of scallions or spring onions, cut into 1-inch pieces
- 3 cloves of garlic, finely chopped (about 1 tablespoon)
- 2 cups (480 ml) short-grain paella rice
- 1 cup (240 ml) sofrito
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon saffron threads, crushed
- 3 cups (710 ml) mixed vegetables, bite-sized pieces: Asparagus, peas, cherry tomatoes, summer squash, baby artichokes (trimmed and quartered), baby radish
- 5 cups (1.18 liters) hot vegetable broth
- Lemon slices, olives, toasted sliced almonds, chopped herbs (for Toppings)
đ„ How To Make Jamie Oliver Vegetarian Paella
- Prepare the oven and skillet: Preheat your oven to 300°F (150°C). In a large skillet (about 11 1/2 inches in diameter), heat the olive oil over medium heat. If you do not have a skillet this size, you can halve the recipe and use a smaller 9 1/2-inch skillet.
- Sauté the vegetables: Start by sautéing the scallions or spring onions until they soften. Then, add the diced carrots and continue to cook until they are just becoming tender. Next, add the finely chopped garlic and sauté for another minute, just until fragrant.
- Add rice and seasonings: Stir in the paella rice, making sure each grain is well coated with the oil and vegetable mixture. Allow the rice to cook for a few minutes until it starts to become translucent. Be careful not to let the rice burn. Then, mix in the sofrito and smoked paprika. Add the crushed saffron threads directly to the skillet.
- Combine broth and vegetables: Add the mixed vegetables to the skillet and stir everything together well. Pour in the hot vegetable broth and let the mixture come to a simmer. Stir occasionally, allowing the liquid to reduce slightly but try not to stir too much to encourage the formation of the socarrat.
- Simmer and oven-bake: Let the paella simmer on the stove for about 17 minutes. After this time, taste the broth and adjust the seasoning if needed. Then, transfer the skillet to the preheated oven and bake for 12 minutes to help the rice fully absorb the flavors and finish cooking.
- Crisp the bottom (optional): For a traditional touch, place the skillet back on the stove after baking and heat for an additional 1-2 minutes to crisp up the bottom of the rice, creating the classic socarrat.
- Rest and serve: Remove the paella from the oven and allow it to rest for a few minutes before serving. Garnish with your chosen toppings such as toasted almonds, olives, lemon slices, and chopped herbs. Serve this delicious family meal while itâs warm.
đ Recipe Tips
- Choose the right rice: Use short-grain rice like Bomba or Arborio because it absorbs the broth well and stays firm.
- Heat your broth: Always add hot vegetable broth to your paella. This keeps the heat steady and cooks the rice evenly.
- Stir less: After putting the rice and broth in the pan, don’t stir it much. This helps create a tasty crust at the bottom called socarrat.
- Good saffron: Use good quality saffron for the best taste and color in your paella. Crush the saffron a little before you add it to the dish to get more flavor.
- Prepare your vegetables well: Cut all your vegetables the same size so they cook at the same rate. Use fresh vegetables that are in season for better flavor and texture.
đ„ What To Serve With Vegetarian Paella?
Vegetarian Paella goes great with a fresh green salad, garlic bread, roasted bell peppers, or green beans cooked until they are just right. You can also serve it with a lemon yogurt sauce, a cool cucumber salad, grilled asparagus, or mushrooms cooked in a pan for a really tasty meal.
đ How To Store Leftovers Vegetarian Paella?
- Refrigerate: Store the paella in an airtight container in the refrigerator for up to 3 days.
- Freeze: It is best not to freeze this vegetarian Paella as the rice can become mushy when thawed.
đ„” How To Reheat Leftovers Vegetarian Paella?
- In The Oven: Preheat your oven to 300°F (150°C). Place the paella in an oven-safe dish, cover loosely with foil, and heat for about 10-15 minutes.
- In The Microwave: Put a serving of paella in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat for 1-2 minutes on high, stirring halfway through.
- On the Stovetop: Reheat gently in a skillet over medium heat. Add a splash of water or vegetable broth to keep it moist, and stir occasionally until heated through.
FAQs
What Type Of Pan Is Best For Making Paella?
A traditional paella pan is wide and shallow, which helps the rice cook evenly and develop the desired socarrat (crispy bottom). If you donât have a paella pan, any wide, shallow skillet will work.
What Is Sofrito, And Where Can I Find It?
Sofrito is a sauce made from onions, tomatoes, garlic, and bell peppers cooked in olive oil, used as a base in many Spanish dishes. It’s available in most grocery stores or can be made at home.
Can The Paella Be Prepared In Advance?
Paella is best enjoyed fresh, but you can prepare the vegetables and broth ahead of time. Combine and cook them when ready to serve to maintain the best texture and flavor.
Is There A Substitute For Saffron Due To Its Cost?
While saffron is unique, you can use turmeric for a similar color, though the flavor will be different.
How Do I Know When The Paella Is Done Cooking?
The rice should be tender, and most of the liquid should be absorbed. If the rice is done but there’s too much liquid, increase the heat briefly to help it evaporate.
Try More Jamie Oliver Recipes:
- Savory Homemade Corned Beef Hash
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Bacon Tomato Pasta
Jamie Oliver Vegetarian Paella Nutrition Facts
- Calories 234
- Total Fat 4.8g
- Saturated Fat 0.7g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 6mg
- Potassium 321.7mg
- Total Carbohydrates 42g
- Dietary Fiber 3.3g
- Sugars 5.4g
- Protein 5.5g
Jamie Oliver Vegetarian Paella
Description
Jamie Oliver Vegetarian Paella is made with extra virgin olive oil, young carrots, scallions or spring onions, garlic, short-grain paella rice, sofrito, smoked paprika, saffron threads, and a colorful mix of vegetables such as asparagus, peas, cherry tomatoes, summer squash, baby artichokes, and baby radish.
This traditional Vegetarian Paella recipe creates a tasty family dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the oven and skillet: Preheat your oven to 300°F (150°C). In a large skillet (about 11 1/2 inches in diameter), heat the olive oil over medium heat. If you do not have a skillet this size, you can halve the recipe and use a smaller 9 1/2-inch skillet.
- Sauté the vegetables: Start by sautéing the scallions or spring onions until they soften. Then, add the diced carrots and continue to cook until they are just becoming tender. Next, add the finely chopped garlic and sauté for another minute, just until fragrant.
- Add rice and seasonings:Â Stir in the paella rice, making sure each grain is well coated with the oil and vegetable mixture. Allow the rice to cook for a few minutes until it starts to become translucent. Be careful not to let the rice burn. Then, mix in the sofrito and smoked paprika. Add the crushed saffron threads directly to the skillet.
- Combine broth and vegetables:Â Add the mixed vegetables to the skillet and stir everything together well. Pour in the hot vegetable broth and let the mixture come to a simmer. Stir occasionally, allowing the liquid to reduce slightly but try not to stir too much to encourage the formation of the socarrat.
- Simmer and oven-bake:Â Let the paella simmer on the stove for about 17 minutes. After this time, taste the broth and adjust the seasoning if needed. Then, transfer the skillet to the preheated oven and bake for 12 minutes to help the rice fully absorb the flavors and finish cooking.
- Crisp the bottom (optional):Â For a traditional touch, place the skillet back on the stove after baking and heat for an additional 1-2 minutes to crisp up the bottom of the rice, creating the classic socarrat.
- Rest and serve:Â Remove the paella from the oven and allow it to rest for a few minutes before serving. Garnish with your chosen toppings such as toasted almonds, olives, lemon slices, and chopped herbs. Serve this delicious family meal while itâs warm.
Notes
- Choose the right rice:Â Use short-grain rice like Bomba or Arborio because it absorbs the broth well and stays firm.
- Heat your broth:Â Always add hot vegetable broth to your paella. This keeps the heat steady and cooks the rice evenly.
- Stir less:Â After putting the rice and broth in the pan, donât stir it much. This helps create a tasty crust at the bottom called socarrat.
- Good saffron:Â Use good quality saffron for the best taste and color in your paella. Crush the saffron a little before you add it to the dish to get more flavor.
- Prepare your vegetables well:Â Cut all your vegetables the same size so they cook at the same rate. Use fresh vegetables that are in season for better flavor and texture.