1. Home
  2. All Recipes
  3. Veggie Paella 30min

Veggie Paella 30min

Category: Flavorful Vegetarian Recipes That Satisfy

This golden saffron rice with crisp veggies brings classic Spanish comfort to your table quickly. Using short-grain rice and vegetable broth layered with green peas, artichokes, spinach, and bell peppers, it delivers bold flavors without the wait. A hint of smoked paprika and the prized crispy bottom, socarrat, add depth while lemon and fresh parsley bring brightness. It’s a cozy, easy dish that impresses while staying practical for busy evenings, ensuring you enjoy an aromatic, satisfying dinner without fuss or heavy cleanup afterward.

Save to Pinterest Share Recipe Send This Print Recipe Skip to Recipe
A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Fri, 18 Jul 2025 16:07:12 GMT
A bowl of rice with tomatoes, peas, and zucchini. Save
A bowl of rice with tomatoes, peas, and zucchini. | sarahmeal.com

This vibrant veggie paella brings golden saffron rice and crisp vegetables together in one colorful pan for a quick comforting Spanish favorite that feels both nourishing and lively on your table

I started making this veggie paella when I wanted a quick dinner that still felt special and now it has become a Sunday lunch tradition when we want to linger around the table with a bright dish

Ingredients

  • Hot vegetable broth: Builds depth and helps bloom the saffron use a quality low sodium broth
  • Short grain Spanish rice: Holds its structure while absorbing flavor look for Calasparra or Bomba if possible
  • Minced garlic and chopped onion: Create the base for layered flavor
  • Extra virgin olive oil: Adds richness and carries the aromatics
  • Black olives: Bring a briny depth and color contrast
  • Artichoke hearts: Add tenderness and a slight tang use jarred or canned packed in water
  • Green peas: Add sweetness and a pop of color frozen or fresh both work
  • Chopped spinach: Gives the dish a green earthy touch
  • Cherry tomatoes: Add freshness and mild acidity
  • Diced carrots: Add a gentle sweetness and texture
  • Red bell pepper slices: Add vibrant color and a mild peppery taste
  • Lemon wedges: Brighten the final dish
  • Fresh parsley: Gives a clean herbal finish
  • Salt: Allows you to season to taste
  • Smoked paprika: If used adds a hint of smokiness
  • Saffron strands: Bring aroma and the classic golden color to the rice

Step by Step Instructions

Heat the Broth:
Warm your vegetable broth and place four tablespoons in a small bowl add the saffron strands and let them soak for about ten minutes to bloom
Sauté the Aromatics:
Heat olive oil in a large shallow pan over medium add the chopped onion and minced garlic cook while stirring until translucent to build the flavor base
Add Vegetables:
Add green peas black olives chopped spinach diced carrots and red bell pepper slices cook for three to five minutes to start softening the vegetables and building their flavors season with salt and smoked paprika if using
Toast the Rice:
Add the rice to the pan and stir well to coat each grain with oil and aromatics toast for a few minutes to develop a nutty aroma then add the saffron liquid including the threads
Add Broth and Arrange Artichokes:
Pour in about three and a half cups of the hot broth gently spreading it around the pan bring to a boil then reduce the heat to low do not stir lay the artichoke quarters on top of the rice
Simmer Without Stirring:
Cook uncovered for about fifteen to eighteen minutes checking after ten minutes and adding a splash of broth if the liquid reduces too quickly in the last moments increase the heat to achieve a crisp bottom socarrat
Finish with Tomatoes and Rest:
Remove from heat add the halved cherry tomatoes on top cover with foil or a lid and let it rest for five to ten minutes to allow the flavors to meld garnish with chopped parsley and serve with lemon wedges
A bowl of rice with tomatoes, peas, and other vegetables. Save
A bowl of rice with tomatoes, peas, and other vegetables. | sarahmeal.com

I love how the saffron transforms this dish into something that feels special with its aroma and bright hue it always reminds me of the first time I made this paella to bring some sunshine into a rainy day

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days reheat gently in a pan with a splash of broth to refresh the texture without drying it out

Ingredient Substitutions

If you cannot find Spanish rice you can use Arborio rice as a backup though the texture will be slightly creamier use marinated artichokes rinsed briefly if packed in oil and add bell peppers of any color you have on hand

Serving Suggestions

Pair with a simple green salad with a lemon vinaigrette or serve alongside grilled vegetables to create a larger tapas style spread for a Spanish inspired dinner

A bowl of rice with vegetables. Save
A bowl of rice with vegetables. | sarahmeal.com

Cultural Context

Paella originated in Valencia and traditionally features rice cooked in a wide shallow pan to develop the prized crispy bottom layer known as socarrat while classic versions often include seafood or meat this veggie paella honors the tradition with a plant based approach while staying true to the spirit of communal dining

Common Recipe Questions

→ Can I use Arborio rice instead of Spanish rice?
Yes, you can use Arborio rice if Spanish rice is unavailable, though the texture will be creamier rather than distinct and fluffy.
→ How do I prevent soggy paella?
Use a wide, shallow pan and avoid stirring once the broth is added to allow the liquid to evaporate evenly and develop a crisp socarrat bottom.
→ Can I add other vegetables to this veggie paella?
Yes, you can add vegetables like zucchini, green beans, or asparagus to enhance flavor and texture without altering the base recipe.
→ How do I reheat veggie paella without drying it out?
Reheat gently in a pan with a splash of broth or water to refresh the rice and maintain moisture without becoming mushy.
→ Do I need to cover the paella while cooking?
No, paella is traditionally cooked uncovered to allow the liquid to reduce and the rice to develop a crisp bottom layer known as socarrat.

Veggie Paella 30min

Golden saffron rice, crisp veggies, ready fast, full Spanish flavor.

Preparation Time
10 minutes
Cook Time
20 minutes
Total Duration
30 minutes
Created By: Sarah

Recipe Category: Vegetarian

Level of Difficulty: Moderate

Cuisine Style: Spanish

Servings Yield: 4 Portion Size (One large pan)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Gluten-Free Option, Dairy-Free Option

What You'll Need

→ Base

Ingredient 01 4.5 cups hot vegetable broth
Ingredient 02 1.5 cups short-grain Spanish rice
Ingredient 03 2 garlic cloves, minced
Ingredient 04 1 onion, chopped
Ingredient 05 2 tablespoons extra virgin olive oil

→ Vegetables

Ingredient 06 0.5 cup black olives, such as Kalamata
Ingredient 07 400 grams artichoke hearts, drained and quartered
Ingredient 08 1 cup green peas, fresh or frozen
Ingredient 09 2 cups spinach leaves, chopped
Ingredient 10 1 cup cherry tomatoes, halved
Ingredient 11 2 carrots, diced
Ingredient 12 1 red bell pepper, sliced

→ Spices & Garnishes

Ingredient 13 Lemon wedges for serving
Ingredient 14 0.25 cup chopped fresh parsley
Ingredient 15 Salt to taste
Ingredient 16 0.5 teaspoon smoked paprika, optional
Ingredient 17 1 teaspoon saffron strands

How to Make It

Instruction 01

Heat the vegetable broth and place 4 tablespoons in a small bowl with the saffron strands to steep for 10 minutes.

Instruction 02

Heat olive oil in a large shallow pan over medium heat. Add chopped onion and minced garlic, cooking until translucent.

Instruction 03

Add green peas, black olives, chopped spinach, diced carrots, and sliced red bell pepper to the pan. Cook for 3 to 5 minutes, seasoning with salt and smoked paprika if using.

Instruction 04

Add the short-grain rice to the pan, stirring to coat and toast for a few minutes. Add the saffron infusion with its liquid and mix well.

Instruction 05

Pour in about 3.5 cups of hot vegetable broth, spreading evenly. Bring to a boil, then reduce heat and do not stir. Arrange artichoke quarters on top.

Instruction 06

Cook uncovered for 15 to 18 minutes, checking after 10 minutes to add additional broth (about 70 ml) if needed. Increase heat briefly at the end to form a crispy bottom layer.

Instruction 07

Remove from heat and top with halved cherry tomatoes. Cover with a lid or foil and let rest for 5 to 10 minutes before garnishing with chopped parsley and lemon wedges for serving.

Additional Tips

  1. Do not rinse the rice to allow it to cook tenderly and form the prized crispy bottom known as socarrat.
  2. Using a wide shallow pan around 30 cm allows even cooking and proper rice texture.
  3. Allowing the paella to rest before serving helps flavors meld and settle.

Essential Tools

  • Large shallow paella pan
  • Wooden spoon
  • Measuring cups and spoons

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 480
  • Fat Content: 10 grams
  • Carbohydrate Content: 78 grams
  • Protein Content: 12 grams