Vegetable Paella on the Grill

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
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6 tablespoons oil (I'm using olive)

2 cups sliced mushrooms (I'm using cremini)

4 cloves garlic, sliced

2 bell peppers, sliced (I'm using red bell peppers)

1 onion, sliced (I'm using red)


2 cups fresh greens (I'm using kale)

Half 6-ounce can tomato paste (about 5 tablespoons)

1 pound short-grain rice (about 2 1/3 cups)

1 cup wine (I'm using white)

4 cups liquid (I'm using vegetable stock)

4 fried eggs, for serving

Chopped fresh cilantro, for topping, optional


  1. Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
  2. Garnish the paella with the fried eggs and cilantro if you have it. 

Cook’s Note

For more ingredient substitution ideas, see the article below.