If you want a vegetable paella that consistently delivers separate grains, deep flavor and a controlled socarrat (that toasted, caramelized bottom), you’re in the right place. Here’s my method with clear ratios, heat control and home-cook tricks that make the difference (like never washing the rice, boiling stock, and no stirring while it cooks).
Key ingredients and smart swaps
For 4 servings (45–50 cm paella pan):
Bomba rice: 320 g (80 g per person). Premium alternative: Calasparra.
Vegetable stock: 1,280 ml (see ratio table and diameter adjustments).
Mixed mushrooms (shiitake, oyster, chanterelle…): 400 g, chopped.
Artichoke hearts or fresh peas: 100–200 g.
Flat green beans: big handful, trimmed and chopped.
Red bell pepper: 1, diced or sliced.
Ripe tomatoes: 2, blanched, peeled and seeded.
Garlic: 1 clove (halves to rub + some finely chopped).
Spanish smoked sweet paprika (Pimentón de la Vera): 1 tsp.
Saffron: 15–20 threads.
Extra-virgin olive oil (EVOO): 4 Tbsp.
Fine salt.
Swaps & extras:
Seasonal veg: zucchini, asparagus, garrofó (butter beans), carrot.
Aromatics: a small sprig of rosemary at the end (remove before resting).
100% vegan: use vegetable stock only; boost flavor by infusing the stock with mushrooms, onion and carrot for 20–30 minutes.
Which rice and why
With Bomba (high in amylose) I use 80–90 g per person and never wash it: that keeps its ability to absorb stock and flavor. Calasparra behaves very similarly. In my experience, rinsing only dilutes flavor and complicates doneness.
Seasonal vegetables: combos that always work
Mushrooms + artichoke + flat beans: depth and texture.
Red pepper + asparagus + peas: color and freshness.
Zucchini (big dice): add briefly at the end so it doesn’t collapse.
Saffron, paprika and aroma balance
The winning order is garlic → paprika → tomato (quickly, don’t burn the paprika). Add saffron either infused in hot stock or halfway through the boil so it releases color and aroma without turning bitter.
Perfect proportions: quick guide diameter → servings → rice → stock
The pan rules everything. Aim for a 1–1.5 cm layer of cooked rice.
Rule of thumb: with Bomba I work between 3:1 and 4:1 (stock:rice by volume) depending on pan diameter, heat output and veg load. In my 45–50 cm pan for 4 servings, I use 320 g rice and 1,280 ml stock (about 4:1) and fine-tune with heat (see method).
| Pan diameter | Servings | Rice (g) | Stock (ml) | Adjustment note |
|---|---|---|---|---|
| 34–36 cm | 2–3 | 160–240 | 500–900 | Medium heat; thin layer, ~3–3.5:1 |
| 38–40 cm | 3–4 | 240–320 | 800–1,200 | Typical home stove; ~3.5–4:1 |
| 45–50 cm | 4 | 320–360 | 1,150–1,300 | My setup: 320 g + 1,280 ml |
| 55–60 cm | 5–6 | 400–540 | 1,300–1,900 | Larger pan = more evaporation (tend to 4:1) |
Accuracy tip: add all the stock at once and boiling. If near the end the grains are still quite hard and there’s no liquid left, add spoonfuls of very hot stock (30–60 ml at a time) without stirring.
My foolproof method: from pan to resting no stirring
Quick sofrito without onion (when yes, when no)
When I’m short on time, I skip onion (its water softens grains unless you cook it very long). If you want onion, slow-cook it over very low heat for a couple of hours ahead of time. Day-to-day, tomato, garlic and smoked paprika give me a short, aromatic sofrito.
Step-by-step
Perfume the pan: with the pan cold, rub the base with half a garlic clove.
Oil and sautés (medium heat): add EVOO and sauté mushrooms for 5–7 min (pinch of salt). Push to the sides. Add artichoke/peas 4–6 min; push aside. Add flat beans 5 min; push aside. This order keeps veg from overcooking and leaves their juices in the center.
Pepper + sofrito: sauté pepper 3–5 min; move aside. Add chopped garlic 1 min, paprika (quickly, don’t burn) and tomato 5 min on low.
Coat the rice: with heat low (even off), mix rice with the sofrito to tint every grain.
Boiling stock, all at once: pour in all the stock and crank to high. Spread the rice evenly (thin layer). Add saffron.
High phase (4–5 min): vigorous boil until you see grains peeking between bubbles. If you hear sticking, lower a notch (don’t burn it).
Low phase (~8 min): reduce heat and let the rice cook without touching it. Taste for doneness. If it’s very hard and dry, correct with very hot stock, by the spoonful, and level only by moving the pan.
Socarrat (20–40 s): finish on medium-high. I do the soft crackle test: ear close to the pan—if it gently crackles, you’re there.
Rest (5 min): turn off, cover with a kitchen towel or paper. “Rice finishes during the rest”: it reaches perfect al dente and locks in aromas.
The ideal doneness: how to fix it without ruining texture
Bomba should finish al dente (slight inner snap). If you dried it out early, don’t stir: add small hits of very hot stock and only level by sliding the pan. Too soft? Note it down: you had too much stock or lacked a strong initial boil.
Socarrat without drama: signals, timing and how to stop cooking
Socarrat isn’t char; it’s fond turned into caramel. Signs: dry rim, pleasant toasty aroma and gentle crackle. To stop without burning, set the pan on damp towels for 1 minute; it releases easily and keeps the crunch.
Variations & formats: 100% vegan, mushroom/artichoke twists, Thermomix + paella pan
100% vegan: a powerful vegetable stock (infuse mushrooms, onion and carrot 20–30 min). Finish with a few drops of EVOO.
Mushroom-forward: combine shiitake + oyster for texture; reserve some sautéed mushrooms to top at the end.
Artichoke-forward: quarter them and add during the low phase so they confit without turning grey.
Thermomix + pan: make sofrito and stock in the robot, then finish the rice in the paella pan following the ratios and heat control in this guide.
Common mistakes and how to avoid them
Washing the rice → less absorption, less flavor.
Stirring the rice while cooking → releases starch and gums it up.
Pan too small for too many servings → thick layer and uneven cooking.
Cold/tepid stock → kills the boil and leaves gummy grains.
Covering while cooking → trapped steam = mushy rice (cover only for resting).
Vegetable paella FAQs
Bomba or Calasparra?
Both are excellent thanks to high amylose and resistance to overcooking. I use Bomba (80–90 g per person) and do not rinse.
Definitive stock:rice ratio?
Work between 3:1 and 4:1 by volume. With larger pans (more evaporation) I move towards 4:1. In a 45–50 cm pan for 4 servings I use 320 g + 1,280 ml.
Can I skip garrofó or artichoke?
Yes. Compensate with flat beans and mushrooms to keep texture and umami.
How do I get socarrat without burning it?
A brief final 20–40 s on medium-high until you hear a soft crackle; stop cooking by setting the pan on damp towels for 1 minute.
Best way to reheat without ruining the grain?
Skillet or griddle, medium heat, 2–3 minutes in thin portions; cover 1 minute off heat. Avoid the microwave.
Can I use onion?
Yes—but long, slow-cooked (prepared ahead). For a quick version, skip it and get sweetness from well-reduced tomato.
Recipe in brief
Rub pan with garlic while cold.
EVOO and batch sautés: mushrooms → artichoke/peas → flat beans → pepper.
Garlic + paprika + tomato (short sofrito).
Coat rice in the sofrito.
Boiling stock all at once + saffron.
4–5 min high boil + ~8 min low (no stirring).
Socarrat 20–40 s and 5-minute rest covered.
Serve in the pan (that’s how you enjoy the socarrat).
The best vegetable paella doesn’t depend on exotic ingredients but on ratios, the right pan diameter, and phased heat. With this guide you’ll have a repeatable method, big flavor and socarrat right on the edge of crispy—not burnt. And remember: “Paella is calculated by diameter, not by height.”
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