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Vegetarian Paella With A Caribbean Flair

We are going to make something very clear. There is no shortage of flavor in this vegetarian paella! Just take a gander at the ingredient list and you’ll know that this is going to impress your taste buds. While paella is a traditional Spanish dish, this one has a little island flair. We hope you like it!

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m


  • 1 c of brown short grain rice
  • 1 small yellow bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 2 1/2 c vegetable stock
  • 1 c sweet green peas
  • 1/2 tsp. of saffron threads
  • 4 sprigs of thyme, stems removed
  • 1 red onion, sliced
  • 2 scallions, chopped
  • 1/2 c mushrooms, sliced
  • 1 1/2 c sweet potato, peeled and cubed
  • 1/4 tsp. allspice
  • 1 cinnamon stick
  • 1/2 tsp. black pepper
  • 3 garlic cloves, minced
  • 1/4 tsp. paprika
  • 1 bay leaf
  • 1 scotch bonnet or habanero pepper whole
  • Himalayan pink salt according to taste
  • 1 lime
  • coconut oil


  1. Combine the vegetable stock with the saffron threads in a small saucepan over high heat. Bring to a boil and simmer for five minutes. Remove from heat and set aside.
  2. Warm 2 tablespoons of coconut oil in a large pot over medium heat. Temper the cinnamon stick and allspice until the aromas are fragrant. Add the bay leaf, garlic, scallion, and red onions and cook for 2 minutes.
  3. Proceed to fold in the bell peppers, mushrooms, and sweet potatoes and cook for about 5 minutes, stirring occasionally.
  4. Season with thyme, black pepper, and desired amount of Himalayan salt (about 1/2 teaspoon should be sufficient).
  5. Add the uncooked bomba rice to the pan and season with paprika. Mix everything up and slowly pour in the saffron-infused stock. Stir once again and then leave the pot uncovered for 5 minutes.
  6. Put the scotch bonnet pepper on top of the paella and cover for 10 minutes.
  7. Remove from the heat and leave covered for an additional five minutes.
  8. Remove the pepper, cinnamon stick, and bay leaf before serving. After plating, garnish with some fresh lime wedges and thyme sprigs.