Paella is one of Spain’s most iconic dishes, known for its vibrant colours, rich flavours, and the prized socarrat – the crispy, caramelised rice at the bottom of the pan. This vegetarian version is packed with roasted bell peppers, saffron-infused stock, and perfectly cooked bomba rice. Using the right pan is just as important as the ingredients - our Season carbon steel frying pan is the perfect tool to achieve the tastiest paella at home.
Number of servings: 2-3
Cooking time: 30 mins
Preparation time: 1 hour
Ingredients
Red onion: 2, diced
Leek: 1, chopped
Bell pepper: 1, roasted and sliced into strips
Bomba rice: 300g
Saffron: 0.5g
Vegetable stock: 750ml
Parsley: bunch, chopped
Lemon: 1, for squeezing
Salt: to taste
Method
Soak the saffron in the vegetable stock and set aside to infuse.
Preheat the oven to 220°C (200°C fan). Place the bell pepper on a baking tray and roast for 20–25 minutes, until charred.
Once roasted, cover the pepper with a kitchen towel and allow it to cool. Peel off the skin, remove the seeds, and slice the flesh into strips.
In a carbon steel pan, sauté the red onions over medium heat for about 5 minutes, until softened and translucent. Add the chopped leek and a pinch of salt to help soften the vegetables, then sauté for another 3 minutes.
Stir in the rice and sauté for a minute. Pour in the infused saffron vegetable stock and stir gently to combine.
Place the roasted bell pepper strips on top of the rice. Bring the stock to a slight boil, then reduce the heat to medium-low. Let it simmer for 18 minutes without stirring.
After 18 minutes, check if the rice is cooked. Reduce the heat to low and cook for a further 10 minutes to form the socarrat (the crispy bottom layer). To check, use a fork to gently probe the bottom of the pan — you should feel a crunchy layer.
Once the socarrat is formed, remove the pan from the heat. Sprinkle with fresh parsley and squeeze the juice of a lemon over the paella before serving.
How to Make a Perfect Vegetarian Paella
The Key to Perfectly Cooked Rice: The Right Stock Ratio
One of the most crucial elements of making a great paella is getting the rice-to-stock ratio right. For bomba rice, the ideal ratio is 1:2.5 – meaning for every 1 part of rice, you’ll need 2.5 parts of stock. Bomba rice is highly absorbent, so it takes in more liquid than regular rice varieties while still maintaining its firm texture. This ensures the grains remain separate rather than turning mushy.
Choosing the Right Rice
Not all rice varieties work well for paella. The key is to use a short-grain rice that absorbs liquid without turning mushy. The best choices are:
- Bomba rice – The gold standard for paella. It absorbs up to three times its volume in liquid, ensuring flavour-packed grains that stay firm and separate.
- Calasparra rice – Another excellent Spanish variety, slightly longer than bomba but equally absorbent and perfect for achieving the right texture.
- Arborio rice (if needed) – While traditionally used for risotto, arborio can be a substitute if you can’t find Spanish rice. However, it releases more starch, making the dish slightly creamier rather than giving the classic paella texture.
Choosing the Right Pan for Paella
A traditional paella pan is wide and shallow, allowing the rice to cook in a thin, even layer. The best modern alternative is a carbon steel frying pan , which offers excellent heat distribution and retention.
Why is carbon steel great for paella?
- It heats up quickly and responds well to temperature adjustments, preventing hot spots that could lead to uneven cooking.
- It develops a natural seasoning over time, which enhances the flavour of the dish.
- It helps form a perfect socarrat , as the slightly porous surface allows the rice to crisp up beautifully without sticking too much.
Choosing the Right Pan Size
This recipe is designed for a 30cm frying pan , providing just the right amount of surface area for the rice to cook properly.
If you’re using a smaller / larger pan , adjust the ingredient quantities accordingly. To check if you have the right amount of rice, pour it into the pan before adding liquid – it should form a thin, even layer covering the base. A thick layer of rice can result in uneven cooking, with the bottom becoming overcooked while the top remains underdone.
For serving 2-3 people, a 30cm carbon steel pan is ideal. If you’re cooking for a crowd, a dedicated paella pan (paellera) is the best choice.
How to Achieve the Coveted Socarrat
Socarrat is the crispy, slightly caramelised layer of rice at the bottom of the pan, considered the highlight of any good paella. To achieve this, allow the rice to cook undisturbed for the first 18 minutes. Then, once the liquid has mostly been absorbed, reduce the heat to low and let the paella cook for another 10 minutes. A gentle scraping with a fork should reveal a crunchy layer – a sign of perfectly formed socarrat.
Topping Ideas for Extra Flavour
While this paella is delicious on its own, you can elevate it further with additional toppings. Here are a few ideas:
- Grilled artichokes – for a smoky, earthy flavour
- Roasted cherry tomatoes – for a burst of sweetness and acidity
- Black olives – to add a briny, umami contrast
- Toasted almonds or pine nuts – for crunch and nuttiness
- Crumbled feta or Manchego cheese – for a salty, creamy finish
- Fresh rocket or baby spinach – to add a peppery freshness
A final sprinkle of chopped parsley and a squeeze of fresh lemon juice tie everything together, enhancing the flavours with a bright, zesty touch.
