Vegetable Paella

This oven-baked paella strips out the seafood and meat, letting saffron, olives, capers, and pimentos carry the bold Mediterranean flavors. Tempeh cubes add protein and a nutty, fermented depth that mimics the savory backbone you’d normally get from chorizo or chicken.

The oven method is less traditional than a stovetop paella pan, but it’s far more forgiving. The rice bakes for a full hour in vegetable stock before the vegetables go in, giving the arborio grains time to absorb the saffron-tinted broth evenly without constant stirring or monitoring.

Saffron is what makes this a paella and not just rice with vegetables. Even a small amount transforms the color to a deep golden yellow and adds that unmistakable floral, honey-like aroma. Dried tarragon is an unusual but complementary herb choice here, adding an anise-like note that plays well with the briny olives and capers.

Chef Tips

• Use arborio rice, not long grain. Arborio’s starchy exterior absorbs stock and creates that slightly creamy, al dente texture true paella demands.
• Check the rice at the 30-minute mark after adding vegetables. If it’s still firm, add a splash more stock and cook another 30 minutes. Ovens vary.
• Don’t stir once the vegetables are in. The bottom layer of rice should develop a slight crust (the socarrat) if the liquid evaporates properly.
• Use saffron threads, not imitation saffron. The flavor difference is enormous.

Variations

• Add diced artichoke hearts and roasted red peppers for more classic Spanish vegetables.
• Swap tempeh for cubed extra-firm tofu or chickpeas.
• Squeeze fresh lemon juice over the finished paella before sprinkling with parsley.