Vegetable Paella Recipe – Easy & Flavorful Spanish Dish

This Vegetable Paella is a vibrant, flavorful dish that brings the rich tastes of Spain to your table. Made with saffron-infused rice, colorful vegetables, and a medley of seasonings, it’s a healthy, vegan-friendly meal perfect for gatherings or weeknight dinners. The dish is simple to prepare yet elegant enough to impress your guests.

Ingredients

Main Ingredients

• 1 ½ cups (300 g) short-grain rice (like Arborio or Bomba rice)
• 3 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• ½ cup frozen peas
• 4 cups (1 liter) vegetable broth
• ½ tsp saffron threads
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground turmeric (optional, for color)
• Salt and pepper to taste

Optional Add-Ins

• ½ cup artichoke hearts (marinated or canned)
• ½ cup olives (green or black)
• Lemon wedges for serving

Preparation Instructions

1. Prep the Vegetables: Slice the peppers, dice the zucchini, and trim the green beans. Halve the cherry tomatoes and mince the garlic.
2. Soak the Saffron: In a small bowl, combine the saffron threads with 2 tbsp of warm vegetable broth to bloom the flavor.

Cooking Instructions

1. Sauté the Vegetables

1. Heat olive oil in a large, shallow pan or paella pan over medium heat.
2. Add the onion and cook until softened, about 3–4 minutes.
3. Stir in the garlic, red and yellow bell peppers, zucchini, and green beans. Cook for another 5–7 minutes until the vegetables are slightly tender.

2. Toast the Rice

1. Add the rice to the pan and stir to coat in the oil and vegetables. Cook for 1–2 minutes, allowing the rice to lightly toast.
2. Mix in the smoked paprika, sweet paprika, turmeric, and bloomed saffron. Stir well to distribute the spices.

3. Add the Broth

1. Pour in the vegetable broth and gently spread the rice and vegetables evenly across the pan. Do not stir after this point.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the rice absorbs the liquid.

4. Add Final Ingredients

1. Scatter the peas, cherry tomatoes, and any optional toppings (like artichoke hearts or olives) over the top in the last 5 minutes of cooking.
2. Increase the heat for the final 2–3 minutes to create the traditional crispy layer at the bottom, called the socarrat.

5. Rest and Serve

1. Remove the pan from the heat and let the paella rest for 5 minutes.
2. Garnish with lemon wedges and parsley before serving.

Final Presentation/Serving Suggestions

• Serve the paella straight from the pan for an authentic experience.
• Pair with a crisp green salad or a glass of white wine to complement the flavors.

Nutritional Benefits

• Calories: ~340 per serving
• Fiber: High from vegetables and rice
• Vitamins: Excellent source of Vitamin C (peppers) and Vitamin K (green beans).
• Antioxidants: Saffron and turmeric provide anti-inflammatory benefits.

Grocery List

Produce

• Onion (1 medium)
• Garlic (3 cloves)
• Red and yellow bell peppers (1 each)
• Zucchini (1 medium)
• Green beans (1 cup)
• Cherry tomatoes (1 cup)
• Lemon (1)
• Optional: Artichoke hearts, olives, parsley

Grains and Spices

• Short-grain rice (1 ½ cups)
• Saffron threads (½ tsp)
• Smoked paprika, sweet paprika, ground turmeric

Pantry Staples

• Olive oil
• Vegetable broth (4 cups)
• Salt and pepper

Cooking Tips and Variations

• Authenticity: Use a traditional paella pan for even cooking, but a large skillet works well too.
• Protein Options: Add chickpeas or white beans for extra protein.
• Seasonal Veggies: Swap in asparagus, mushrooms, or butternut squash based on the season.