Vegetarian Paella

Vegetarian Paella

Vegetarian Paella

This colorful Spanish dish is named for the special shallow two-handled pan in which it is traditionally prepared and served.


Makes 6 servings


1 tablespoon olive oil
1 medium onion, chopped
1 serrano pepper,* finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon saffron threads, crushed
1/2 teaspoon paprika
1 cup uncooked long-grain white rice
3 cups water
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) artichoke hearts in water, drained and cut into halves
1 cup frozen green peas
1-1/2 teaspoons grated lemon peel
Fresh bay leaves (optional)
Lemon slices (optional)

*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.
  2. Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.
  3. Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.

Nutritional Information

Calories 371
Calories from Fat 24 %
Total Fat 10 g
Saturated Fat 1 g
Carbohydrate 60 g
Fiber 5 g
Protein 10 g
Sodium 561 mg

Dietary Exchange

Starch 3-1/2
Vegetable 2
Fat 1-1/2

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