Delicious Living
  • 1/3 cup arame (sea vegetable)
  • 6 tablespoons olive oil
  • 2 cups onions (diced )
  • 2 leeks (cleaned and sliced; discard tough green parts)
  • 4 Roma tomatoes (peeled and chopped )
  • 3 cups collard greens, kale or spinach (tightly packed and shredded )
  • 2 cups arborio rice
  • 1 recipe Paella Picada (made with 7 cloves garlic )
  • 3 cups vegetable stock (boiling )
  • 1 cup dry vermouth
  • 2 cups cooked beans (a combination of fava, butter, lima, yellow wax or peas )
  • 5 artichoke hearts (quartered )
  • 1 cup red bell peppers (roasted, peeled and julienned )
  • 2/3 cup smoked tofu (or other savory flavor; thinly sliced and pressed)

Paella Vegetariana

Elisa Bosley | Delicious Living
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 90 mins
  • Serves: 4 people


Sea vegetables add the taste of the sea to this vegetarian paella, as well as a wealth of nutrients. If desired, use brown arborio rice, keeping in mind that this may extend the cooking time by about 20 minutes.

  1. Soak arame in boiling water for 10 to 15 minutes.
  2. Heat oil in a paella pan or large heavy-bottomed sauté pan. Add onion, leeks, tomatoes and greens. Sauté 7 minutes. If using spinach, save to add later. Mix in rice and cook another 5 minutes.
  3. Add Paella Picada, stock, vermouth, remaining vegetables (including spinach if using) and tofu. Reduce to a simmer and let cook approximately 15 minutes, until rice is done but still slightly chewy. Don't stir as it cooks. Allow to sit 10 minutes before serving.
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