Quick and Easy Paella vegan vegetarian orzo

Quick and Easy Paella

Course Main Course
Cuisine Mediterranean
Servings 4 servings


  • 1 tablespoon olive oil, or light tasting oil of your choice
  • ½ medium yellow onion, diced
  • 1 cup orzo
  • 1 ½ cups low-sodium vegetable broth or chicken broth
  • 1 tablespoon smoked paprika
  • 1 pinch saffron threads, optional
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon dry white wine
  • 1 cup frozen peas, defrosted
  • ¼ cup chopped jarred red peppers
  • ¾ cup canned artichoke quarters, drained
  • Fresh parsley or chives for garnish


  1. In a large cast iron skillet, heat oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking. Add orzo and cook until orzo starts to toast, about 2 minutes. Stir in broth, smoked paprika, saffron, salt, and pepper. Cover skillet, reduce heat to low and simmer until liquid is absorbed, 8 to 10 minutes.
  2. Add white wine, scraping up any browned bits from bottom of pan. Add peas, chopped red pepper, and artichokes, and toss to combine, cooking until veggies are warmed through, about 2 minutes. Garnish with parsley or chopped chives.

Recipe Notes

Makes 4 servings