Mediterranean Vegetable Paella with Artichokes and Sweet Peas
A vibrant, one-pot Spanish classic featuring saffron-infused rice, tender artichokes, and sweet peas, all cooked to perfection for a hearty and aromatic vegetarian meal. This spanish-inspired one pot (vegetarian) ready in about 50 minutes pairs short-grain paella rice, vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup short-grain paella rice
- 2 cups vegetable broth
- 1/2 cup dry white wine
- 1/4 cup saffron threads
- 1/2 cup, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 cup, canned and quartered artichoke hearts
- 1 cup, fresh or frozen peas
- 3 tbsp olive oil
- 1 cup, diced zucchini
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large paella pan over medium-high heat. Add 1/2 cup finely chopped yellow onion and 2 minced garlic cloves, and cook for 3-4 minutes until fragrant and softened.
- Step 2: Stir in 1 cup short-grain paella rice and cook for 1 minute, then pour in 1/2 cup dry white wine and cook until mostly evaporated, about 2 minutes.
- Step 3: Add 2 cups vegetable broth, 1/4 cup saffron threads, 1 cup quartered artichoke hearts, and 1 cup peas. Season with salt, bring to a simmer, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 4: Stir in 1 cup diced zucchini and cook uncovered for 2 minutes until tender. Serve immediately.
Frequently asked questions
How long does Mediterranean Vegetable Paella with Artichokes and Sweet Peas take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mediterranean Vegetable Paella with Artichokes and Sweet Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain paella rice from drying out.
Can I substitute ingredients in Mediterranean Vegetable Paella with Artichokes and Sweet Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mediterranean Vegetable Paella with Artichokes and Sweet Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mediterranean Vegetable Paella with Artichokes and Sweet Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
