Vegetable Paella

Vegetable paella is a dish built on color, patience, and layers of flavor. Rice slowly absorbs the broth, vegetables soften and caramelize, and everything comes together in one wide pan meant for sharing. It’s comforting yet lively, simple but full of character.

This is Let’s Veg cooking that feels generous and grounded.

This recipe is part of our Beans and Lentil Recipes Guide, where you can explore nourishing plant-based meals built around beans and lentils.

Olivia

Vegetable Paella

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Vegetable paella made with rice, vegetables, and warm spices. A colorful, comforting Let’s Veg recipe perfect for sharing and easy plant-forward meals.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 -6

Course: Main Course

Cuisine: Mediterranean

Calories: 433

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1½ cups short-grain rice paella rice or arborio
• 1 tsp smoked paprika
• ½ tsp ground turmeric or saffron threads optional
• 4 cups vegetable broth warm
• 1 cup diced tomatoes fresh or canned
• 1 red bell pepper sliced
• 1 cup green beans trimmed and cut
• 1 cup artichoke hearts halved
• ½ cup green peas
• Salt to taste
• Black pepper to taste
• Fresh parsley or lemon wedges for serving (optional)

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Cooking Instructions

 

1. Heat olive oil in a wide skillet or paella pan over medium heat.
2. Add onion and cook for 4-5 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in rice, smoked paprika, and turmeric (or saffron). Toast rice for 1-2 minutes.
5. Add diced tomatoes and warm vegetable broth. Stir once to combine.
6. Arrange bell pepper, green beans, and artichokes evenly over the rice.
7. Season with salt and black pepper.
8. Bring to a gentle simmer, then reduce heat to medium-low.
9. Cook uncovered for 20-25 minutes, without stirring, until rice is tender and liquid absorbed.
10. Sprinkle peas over the top during the last 5 minutes of cooking.
11. Remove from heat, cover loosely, and let rest for 5 minutes.
12. Garnish with parsley or serve with lemon wedges.

Nutrition

Calories: 433kcalCarbohydrates: 78gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1443mgPotassium: 539mgFiber: 8gSugar: 9gVitamin A: 2078IUVitamin C: 57mgCalcium: 72mgIron: 3mg

Notes

Do not stir once simmering to allow a crispy bottom (socarrat)

Use seasonal vegetables as available

Serve with a simple green salad

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