Vegetarian Paella
Recipe for the week of March 23, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
For the Mint Mojo Sauce
  • 1bunch fresh mintroughly chopped
  • 1/2bunch flat-leaf parsleyroughly chopped
  • 2 garlic clovesminced
  • 1/4cup capersdrained and rinsed
  • 1tablespoon lemon juice
  • 2tablespoons orange juice
  • 3/4cup olive oil
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
For the Paella
  • 2tablespoons olive oilfor cooking
  • 1 yellow onionthinly sliced
  • 1 yellow bell pepperdiced
  • 2 garlic clovesminced
  • 1/2teaspoon smoked paprika
  • 1/2teaspoon oregano
  • Dash Salt
  • Pinch black pepper
  • 2tablespoons lemon juice
  • 1cup long grain riceuncooked
  • 1 1/2 cups frozen peas
  • 2cups cherry tomatoes
  • 1cup vegetable broth
Instructions
For the Mint Mojo Sauce
  1. Combine mint, parsley, garlic, capers, lemon juice, orange juice, and olive oil in a clear cup and immersion blend until a chunky puree is formed. Season to taste with salt and pepper and set aside until ready to serve.
For the Paella
  1. Heat oil in a large pan over medium heat. Add onion, bell pepper, garlic, and dried oregano, then season with salt and pepper and cook, stirring, for 3-4 minutes until fragrant. Add the paprika and continue to cook. Add the rice and cook for 1-2 minutes, stirring to coat all the rice with the spices. Add the cherry tomatoes, and broth, stirring to combine.
  2. Bring to a simmer, stirring, then cover the surface closely with foil. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
  3. Add frozen peas, then cook, uncovered, for 2 minutes to warm through.
  4. Pour over lemon juice and stir in. Drizzle on mint mojo sauce and serve.