Vegetable Paella

Vegetable paella.

There are two essential ingredients in this paella: vegetable stock and rice. Together, they create the foundation of the dish, so you want to use the highest quality you can find. Paella is traditionally made with Bomba rice – also referred to as Valencian rice. The short-grain rice can absorb three times its volume in liquid, and when cooked, the grains don’t stick together. Note: The rice in paella should be dry and separate, not creamy like risotto, when done.

Vegetable Paella

Serves | 4 to 6 |

  • 6 to 8 whole tomatoes from 28-oz can San Marzano tomatoes, juice reserved
  • 2 Tbsp extra-virgin olive oil
  • kosher salt
  • 6 cups vegetable stock
  • ¼ cup ghee
  • 1 fennel bulb, chopped
  • 1 onion, minced
  • 1 Tbsp minced garlic
  • 1 cup sugar snap peas
  • 1 can cannellini beans, drained
  • 2 small zucchini, cut into quarter moons
  • 2 tsp smoked paprika
  • 2 pinches saffron
  • 2 cups Bomba or Calasparra rice
  • freshly ground black pepper, to taste
  • 2 Tbsp minced parsley

| Preparation | Preheat oven to 425°F. In a bowl, add tomatoes and oil; toss to coat and sprinkle with one large pinch of salt. Transfer to a rimmed baking sheet and roast for 12 minutes, or until slightly charred. Remove from oven and set aside. Leave oven at temperature.

In a saucepan, heat stock until steaming (just under a boil). Meanwhile, in a large sauté pan over medium high heat, add ghee and cook until hot. Add fennel and onion and season with one large pinch of salt; sauté for 2 to 3 minutes, until tender but not brown. Add garlic, peas, beans and zucchini and season with one large pinch of salt; sauté for 5 minutes. Stir in juice from can of tomatoes, paprika and saffron and cook for another minute. Stir in rice and cook for 2 to 3 minutes, stirring occasionally. Once rice is heated, carefully ladle hot stock into pan and stir to incorporate. Top rice mixture with tomatoes and their juices and season with one large pinch of salt and pepper to taste.

Transfer pan to oven and bake for 15 to 20 minutes, or until rice is tender. If rice becomes too dry, add extra stock or water. When rice is ready, remove from oven and set over medium high heat to develop a bottom crust if desired. Let dish sit for 5 to 10 minutes, then garnish with parsley and serve hot.

GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., March 25 at the Des Peres, Missouri, location to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at or call 314.909.1704.


  • Mixed Greens and Shallot Salad
  • Vegetable Paella
  • Fire-Roasted Red Peppers and Chiles in Oil
  • Fried Plantains
  • No-Bake Vegan Chocolate Crunch Brownies

LEARN MORE: In this class, you’ll learn how to build a paella in order to develop its quintessential layers of flavor, and how saffron alters the flavor, not just the color of the dish. Together, the class will make three paellas using three different types of rice for the ultimate taste test.