Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish / Vegetarian
Ingredients: 1 ½ cups Arborio rice; 4 cups vegetable broth; 1 cup mixed bell peppers (diced, various colors); 1 medium zucchini, sliced; 1 cup diced tomatoes (fresh or canned); 1 cup green peas (fresh or frozen); ½ teaspoon saffron threads; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 2 tablespoons olive oil; Lemon wedges (for garnish)

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Why You’ll Love This Recipe

You’ll love this recipe because it’s a flavorful, hearty, and satisfying vegetarian paella that comes together in just 45 minutes. The tender vegetables combined with the rich, saffron-infused rice create a beautiful and nourishing meal that can easily be customized with your favorite produce. It’s a great way to enjoy classic paella without seafood or meat.

Ingredients

1 ½ cups Arborio rice
4 cups vegetable broth
1 cup mixed bell peppers (diced, various colors)
1 medium zucchini, sliced
1 cup diced tomatoes (fresh or canned)
1 cup green peas (fresh or frozen)
½ teaspoon saffron threads
3 cloves garlic, minced
1 teaspoon smoked paprika
2 tablespoons olive oil
Lemon wedges (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large paella pan or skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add bell peppers and zucchini; sauté until tender but still crisp, about 5 minutes.
Stir in Arborio rice, smoked paprika, and saffron threads; cook and stir for about 2 minutes to coat the rice in the flavors.
Slowly pour in the vegetable broth, stirring gently. Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes.
When most of the liquid is absorbed and the rice is tender but al dente, gently fold in green peas and diced tomatoes. Cook briefly until heated through.
Fluff the paella with a fork and serve hot with lemon wedges on the side.

Servings and timing

This recipe serves 4. Prep time is 15 minutes, cook time is 30 minutes, totaling about 45 minutes.

Variations

Add seasonal vegetables like artichokes, asparagus, or green beans.
Toss in some olives or roasted red peppers for extra depth.
Garnish with fresh parsley or cilantro for brightness.
Add a splash of lemon juice just before serving for a zesty finish.
Include chickpeas or white beans for added protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of vegetable broth or water to loosen the rice if needed.

FAQs

Can I use other types of rice?

Arborio rice is recommended for its creamy texture, but short-grain rice or paella rice (Bomba) can also be used.

What if I don’t have saffron?

You can substitute with turmeric for color, though the flavor will differ.

Is this recipe vegan?

Yes, it uses only plant-based ingredients.

Can I add protein?

Grilled tofu or chickpeas make excellent additions.

Can I prepare this ahead of time?

Yes, but the texture of the rice may change. Reheat gently with added broth.

How spicy is this dish?

It’s mild; you can add chili flakes if you want a kick.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free.

What is the best pan to use?

A wide, shallow paella pan is ideal but a large skillet works well too.

Can I freeze leftovers?

Freezing is possible but may affect rice texture; best eaten fresh.

Conclusion

Vegetable Paella is a vibrant and comforting dish full of fresh flavors and wholesome ingredients. Easy to prepare and endlessly customizable, it’s a wonderful vegetarian take on the classic Spanish paella that will delight family and guests alike.

Vegetable Paella

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Vegetable Paella is a vibrant Spanish-inspired dish with Arborio rice simmered alongside fresh vegetables, fragrant saffron, and smoky paprika, offering a hearty and flavorful vegetarian meal.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Sautéing and simmering
Cuisine: Spanish / Vegetarian
Diet: Vegan

Instructions

Heat olive oil in a large paella pan or skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add bell peppers and zucchini; sauté for about 5 minutes until tender but crisp.
Stir in Arborio rice, smoked paprika, and saffron; cook and stir 2 minutes to coat rice.
Slowly add vegetable broth, stirring gently. Bring to simmer, reduce heat to low, and cook uncovered for 20–25 minutes.
When liquid is mostly absorbed and rice is al dente, fold in green peas and diced tomatoes; cook until heated through.
Fluff rice with a fork; serve hot with lemon wedges.