Wolfgang Puck's Vegetable Paella Recipe

Wolfgang Puck's Vegetable Paella Recipe
Staff Writer
Vegetable Paella

Wolfgang Puck

Vegetable Paella

Eat like a celebrity with this vegetable paella recipe prepared by Wolfgang Puck for an Academy Awards dinner. 

Click here to see 10 Vegetarian Recipes.


For the vegetable stock:

Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5-7 minutes.

For the sofrito:

Place all ingredients into a sauté pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.

For the topping:

Blanch all vegetables in salted boiling water, set aside.

For the rice:

Strain the vegetable stock and add sofrito to make the rice. Using 2 ounces of long grain rice and 4 ounces paella stock per single serving, cook for 15-17 minutes at 375 degrees inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.


Calories per serving:

565 calories

Dietary restrictions:

High Fiber, Low Fat Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 8g 13%
  • Carbs 116g 39%
  • Saturated 1g 5%
  • Fiber 27g 110%
  • Sugars 29g
  • Monounsaturated 2g
  • Polyunsaturated 3g
  • Protein 19g 38%
  • Sodium 162mg 7%
  • Calcium 342mg 34%
  • Magnesium 203mg 51%
  • Potassium 2,698mg 77%
  • Iron 9mg 49%
  • Zinc 4mg 24%
  • Phosphorus 517mg 74%
  • Vitamin A 843µg 94%
  • Vitamin C 150mg 250%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 33%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 65%
  • Folic Acid (B9) 253µg 63%
  • Vitamin E 7mg 36%
  • Vitamin K 238µg 298%
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