Vegetarian Paella

I love paella – the saffron, tomatoes, and especially the crispy rice at the bottom of the pan. Paella is best cooked in a shallow paella pan, but I used a cast iron skillet. I’ve made this recipe twice now, and I’m quite satisfied with how it turned out. Feel free to take away and add other ingredients than the below; paella is a versatile dish and it’s fun to experiment! This recipe serves 5-6 people.


  • 4 cups vegetable broth
  •  2 cups paella rice
  • 1 tsp saffron
  • 1/4 cup olive oil
  • 1 medium diced onion
  • 1 chopped bell pepper
  • 1 head of cauliflower, chopped in bite sized pieces
  • 14 oz can of diced tomatoes (make sure they are organic)
  • 2-3 cloves of minced garlic
  • salt to taste
  • lemon wedges


  1. In a pot, heat the broth with the saffron.
  2. In a separate paella pan, heat the olive oil. Add the onions once the oil is hot.
  3. Stir fry until the onions are translucent. (5 min)
  4. Add the bell peppers and cauliflower. Cook for 3-4 minutes.
  5. Add the tomatoes and garlic. Allow to simmer for about 5 minutes.
  6. Add the rice, and stir until the rice is thoroughly incorporated with the sofrito tomato mix.
  7. Slowly add the broth to the paella.
  8. Move the rice around gently for a uniform distribution. Add salt to taste.
  9. Do not stir the rice after this point.
  10. The paella should cook for another 30-35 minutes, and you may need to cover the pan. Check if it’s done by munching on a piece of rice.
  11. Remove from heat, and let it sit for about 10 minutes.
  12. Serve with lemon wedges.