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Jamie Oliver Vegetarian Paella

Easy to make and brimming with Spanish flavors and beautiful vegetables, Jamie Oliver’s vegetarian paella recipe is the ideal dish for a special Sunday dinner with the family.

Although paella is Spain’s national dish, regional variations can be found all over the country.

Jamie Oliver Vegetarian Paella Ingredients

  • Base: A Vegetarian paella needs a flavorful base to avoid adding too much salt or stock. For our base, we use fresh tomatoes, red pepper, garlic, onion, salt, pepper, paella spices, and sugar. After cooking and blending these ingredients, you’ll have a rich tomato sauce to use as the dish’s base.
  • Paella Spices: Saffron and smoked paprika are essential for making Paella. They give paella a Spanish flavor. We always have a Paella seasoning sachet on hand when cooking Paella, and you should too. They’re perfect for making paella because they contain the right spices. Vegan and gluten-free are pluses.
  • Paella Rice: Paella rice is the next crucial ingredient for this vegetarian paella. The “Arroz Bomba” variety of rice is required (Bomba Rice). It retains its texture and flavor while cooking in the broth.
  • Vegan Paella Stock or Broth: After choosing your base, spices, and rice, choose the right stock or broth. Homemade broth is best for Vegetarian Paella, but not the fastest. We use a vegetable stock cube when we’re out of stock. A good vegetable stock cube should work for the broth.
Jamie Oliver Vegetarian Paella

Which Vegetables Should I Include In My Paella?

Red pepper, mushrooms, broccoli, cauliflower, carrots, onion, artichokes, peas, zucchini, spinach, asparagus, and aubergine are some of my favorite vegetables to add to Jamie Oliver’s Vegetarian Paella recipe, but you can really use any vegetables you like.

Is A Paella Pan Required To Make Paella?

You don’t need a Paella Pan to make Paella at home. Is a Paella Pan recommended? True. If you have one, prepare it for this recipe, and if you plan to make Paella often, buy one.

Online stores sell affordable Paella Pans. Size up. We have a small pan because I make Paella for 4-6 people.

A frying pan can be used instead of a Paella pan. I’ve seen paella cooked in cast iron, but I wouldn’t recommend it. Paella shouldn’t be stirred while cooking, so a shallow pan is needed.

If you have an outdoor space, you can cook Paella on a gas ring. If using induction, get an induction-safe Paella pan.

How To Make Jamie Oliver Vegetarian Paella?

  • To make the paella’s base, heat olive oil in a pan and add chopped tomatoes, red peppers, onions, and garlic. Continue to cook on medium heat, stirring occasionally. To make the base truly flavorful, all of the vegetables must be soft and properly cooked.
  • Combine the sweet paprika, Paella Seasoning, salt, and pepper in a mixing bowl. Cook for 2 minutes more before transferring the ingredients to a blender jug. Blend until the tomato sauce is smooth and rich.
  • Preheat your pan or Paella pan to medium. 2 tablespoons oil from the artichokes or olive oil When the Paella base is hot, add all of the finely chopped vegetables. Leave the peas until they last because they cook faster. Cook the vegetables for 10-12 minutes, stirring occasionally.
  • Set your temperature to medium-low and add your vegetable stock. Wait for the broth to come to a simmer before adding the rice evenly so that there are no spots with no rice or too much rice. Make sure the rice is evenly distributed with a spatula.
  • Allow your Paella to cook (simmer) until all of the broth has been absorbed and the rice is cooked (22-25 minutes). If some areas of your pan are too dry and the rice is still not cooked, add more stock or water. Make sure only to add a little at a time. If the rice appears to be stuck or burnt at the bottom, gently stir the paella once and set the rice to cook again or continue to add water. It is critical that the paella remain moist while cooking.
  • When the rice is almost done, add the peas, turn off the heat, cover with tinfoil paper, and set aside for 5 minutes.
  • Your Paella is now ready to be served. Season with salt to taste.

What To Serve With Vegetarian Paella?

Jamie Oliver Vegetarian Paella
Jamie Oliver Vegetarian Paella

How To Store Vegetarian Paella?

Paella can be kept in the fridge for a few days and in the freezer for up to 2 months. Place the remainder in a sealed container or wrap it in cling film or aluminum foil. After that, place it in the refrigerator. The paella will keep in the fridge for 2-3 days.

How To Reheat Vegetarian Paella?

To reheat your Vegetarian paella in the oven, place it in an oven-safe dish and drizzle it with 2-3 tablespoons of water. Preheat the oven to 300°F and cover the dish with a lid or foil. Heat the paella for 15-25 minutes, stirring occasionally. The water will produce steam, which will aid in keeping the paella moist.

Recipe Tips

  • It is not necessary to stir the rice once it has been evenly distributed in the pan.
  • If the rice is cooking too quickly and there is no water left, you may need to add more water or stock than the recipe calls for.
  • To avoid burning the rice on the bottom, keep the heat low to medium.
  • The more vegetables you include, the better! A vegetarian Paella should include a variety of vegetables.
  • Don’t forget to remove the paella from the heat when the rice is nearly done and leave it to rest (covered) for 5 minutes before serving.
  • Serve Paella with lemon as the finishing touch.

Try More Recipes:

Jamie Oliver Vegetarian Paella Nutrition Facts

Amount Per Serving

  • Calories 234
  • Total Fat 4.8g
  • Saturated Fat 0.7g
  • Cholesterol 0mg
  • Sodium 6mg
  • Potassium 322mg
  • Total Carbohydrate 42g
  • Dietary Fiber 3.3g
  • Sugars 5.4g
  • Protein 5.5g
  • Vitamin A 26%
  • Vitamin C 94%
  • Calcium 4%
  • Iron 6%

Nutrition Facts Source: Source

Jamie Oliver Vegetarian Paella

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:234 kcal Best Season:Available

Description

Easy to make and brimming with Spanish flavors and beautiful vegetables, Jamie Oliver’s vegetarian paella recipe is the ideal dish for a special Sunday dinner with the family.
Although paella is Spain’s national dish, regional variations can be found all over the country.

Ingredients

    For the Paella Base

  • Veggies (Add more or less to your taste)

  • Rice and Stock

  • Optional

Instructions

  1. To make the paella’s base, heat olive oil in a pan and add chopped tomatoes, red peppers, onions, and garlic. Continue to cook on medium heat, stirring occasionally. To make the base truly flavorful, all of the vegetables must be soft and properly cooked.
  2. Combine the sweet paprika, Paella Seasoning, salt, and pepper in a mixing bowl. Cook for 2 minutes more before transferring the ingredients to a blender jug. Blend until the tomato sauce is smooth and rich.
  3. Preheat your pan or Paella pan to medium. 2 tablespoons oil from the artichokes or olive oil When the Paella base is hot, add all of the finely chopped vegetables. Leave the peas until they last because they cook faster. Cook the vegetables for 10-12 minutes, stirring occasionally.
  4. Set your temperature to medium-low and add your vegetable stock. Wait for the broth to come to a simmer before adding the rice evenly so that there are no spots with no rice or too much rice. Make sure the rice is evenly distributed with a spatula.
  5. Allow your Paella to cook (simmer) until all of the broth has been absorbed and the rice is cooked (22-25 minutes). If some areas of your pan are too dry and the rice is still not cooked, add more stock or water. Make sure only to add a little at a time. If the rice appears to be stuck or burnt at the bottom, gently stir the paella once and set the rice to cook again or continue to add water. It is critical that the paella remain moist while cooking.
  6. When the rice is almost done, add the peas, turn off the heat, cover with tinfoil paper, and set aside for 5 minutes.
  7. Your Paella is now ready to be served. Season with salt to taste.

Notes

  • It is not necessary to stir the rice once it has been evenly distributed in the pan.
  • If the rice is cooking too quickly and there is no water left, you may need to add more water or stock than the recipe calls for.
  • To avoid burning the rice on the bottom, keep the heat low to medium.
  • The more vegetables you include, the better! A vegetarian Paella should include a variety of vegetables.
  • Don’t forget to remove the paella from the heat when the rice is nearly done and leave it to rest (covered) for 5 minutes before serving.
  • Serve Paella with lemon as the finishing touch.
Keywords:Jamie Oliver Vegetarian Paella, Vegetarian Paella
Nutrition Facts

Servings 4


Amount Per Serving
Calories 234
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 6mg1%
Potassium 322mg10%
Total Carbohydrate 42g15%
Dietary Fiber 3.3g14%
Sugars 5.4g
Protein 5.5g11%

Vitamin A 26%
Vitamin C 94%
Calcium 4%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.