This easy slow cooker vegetarian paella is a flavorful, hands-off meal packed with saffron-infused rice, tender vegetables, and crunchy toasted almonds. Perfect for busy days, it’s a simple yet delicious dish made with pantry staples. Serve with fresh parsley and lemon for a bright finish—comfort food made effortlessly in your slow cooker!

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Recipe Ingredients

• 650ml (22½ fl oz) vegetable stock
• 125ml (4 fl oz / ½ cup) white wine (or extra stock/water)
• Pinch of saffron threads
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 1 red bell pepper (capsicum), seeds and membranes removed, coarsely chopped
• 220g (7¾ oz / 1 cup) paella or arborio rice
• ½ tsp smoked paprika
• 3 firm, ripe tomatoes, quartered
• 150g (5½ oz) green beans, trimmed and cut into 1cm (½ inch) pieces
• 140g (5 oz / 1 cup) frozen peas, thawed
• 35g (1¼ oz / ¼ cup) slivered almonds
• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges

How To Make Slow Cooker Vegetarian Paella

1. Prepare the stock: Bring the vegetable stock and wine (if using) to a boil in a small saucepan. Remove from heat, pour into the slow cooker, and stir in the saffron. Cover and set to low.
2. Sauté the aromatics: Heat the olive oil in the same saucepan over medium-high heat. Add the onion and garlic, cooking for about 5 minutes until lightly golden.
3. Add the base ingredients: Transfer the onion mixture to the slow cooker. Stir in the chopped bell pepper, rice, smoked paprika, salt, and black pepper. Scatter the quartered tomatoes over the top. Cover and cook on low for 1 hour 20 minutes, or until the rice is almost tender.
4. Add the vegetables: Stir in the green beans and thawed peas. Cover and cook for another 20 minutes.
5. Toast the almonds: Meanwhile, place the slivered almonds in a dry frying pan over medium heat. Toast for 3–4 minutes, tossing regularly, until lightly golden. Remove from heat.
6. Serve: Spoon the paella onto plates, sprinkle with chopped parsley and toasted almonds, and serve with lemon wedges on the side. Enjoy!

Recipe Tips

• Use the right rice: Paella or arborio rice works best because it absorbs flavor while staying slightly firm. Avoid long-grain rice, as it won’t give the right texture.
• Don’t stir while cooking: Once the rice is in the slow cooker, avoid stirring too much. This helps create a slight crust at the bottom, just like traditional paella.
• Toast the saffron for extra flavor: Lightly toast the saffron threads in a dry pan for a few seconds before adding them to the stock. This boosts their aroma and color.
• Add veggies at the right time: Green beans and peas should be added near the end to keep them vibrant and slightly crisp instead of mushy.
• Let it rest before serving: After cooking, let the paella sit for 5–10 minutes with the lid on. This helps the flavors blend and the texture settle.   

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Vegetarian Chilli Beans
• Slow Cooker Vegetable & Chickpea Summer Stew
• Slow Cooker Vegan Chilli Non Carne