One-Pot Vegetable Spanish Paella – delicately flavored with saffron, paprika, and turmeric, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices of Spain and bask in Spanish sun, all from the comfort of your home!

Everyone is looking for an escape these days. Whether it’s watching travel videos or looking back at pictures from past trips, people can’t wait to go back and explore the world. So, if you’re feeling a tired of being stuck at home, here’s my vegetable paella recipe for a little taste of Spain!

I went to Spain last summer and, by far, paella is the most delicious thing I tasted there. My version has red bell peppers, leeks, green beans, peas, and onions for an added level of freshness and crunch! In terms of the spices, I’ve kept it classic with some Spanish paprika, saffron, and turmeric — just the essentials!

A creamy fusion of crisp veggies and light, spicy flavors, there’s no better way to beat the quarantine blues than some homemade paella!

5 from 3 votes

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One-Pot Vegetable Spanish Paella

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Delicately flavored with saffron and paprika, this vegetarian paella is the perfect escape! Taste the vibrant vegetables and spices and bask in Spanish sun, all from the comfort of your home!

Course: Dinner, Lunch, Main Course

Cuisine: Spanish

Keyword: one pot

Custom Category: Dinner, International Cuisine, Lunch, Main Course, Meals, Rice

Servings: 6

Calories: 353 kcal

Author: Aryav Bothra

Ingredients

• 2 cups short grain rice
• 6-8 cups vegetable broth , or water
• 3 tbsp olive oil
• 4 cloves garlic , minced
• 1 small red onions , finely chopped
• 1/2 cup leeks , chopped (optional)
• 1/3 cup red bell peppers , diced
• 1/3 cup green beans , diced
• 3 tbsp tomato paste , or tomato puree
• 4 tbsp peas , steamed or boiled
• 1 tbsp paprika
• 1/2 tsp red chili flakes
• 1/4 tsp saffron , soaked in 1 tsp warm water
• 1/2 tsp turmeric powder
• 1/4 tsp dried rosemary
• 1/4 cup lemon juice
• crushed black pepper , to taste
• salt , to taste

Instructions

1. Heat up the olive oil in a large saucepan and then add in the onions, leeks, and garlic. Sauté for 3-5 minute later on medium heat until golden brown.

2. Add in the short grain rice and tomato paste/puree and toast until golden, about 2-3 minutes. In a another pot, heat up your vegetable broth or water.

3. Once the rice is toasted, begin ladling in the broth, just enough to cover the rice at first.

4. Stir often until most of the water is absorbed and then add a few more ladles and repeat the process.

5. About 5-7 minutes into this process, add in your bell peppers, green beans, saffron, paprika, red chili flakes, rosemary, turmeric, salt, black pepper, and lemon juice.

6. Continue the process of adding the broth or water and stirring till absorbed and then adding more, until the rice is fully cooked and fluffy.
7. Just before serving, you can stir in the peas or, if you prefer, you can just use them as a garnish! Serve with a lemon wedge and enjoy!

Recipe Notes

• Bomba rice is a short grain rice traditionally used in paella. However, you can substitute with any other short-grain rice.

Nutrition Facts

One-Pot Vegetable Spanish Paella

Amount Per Serving

Calories 353 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1011mg44%

Potassium 272mg8%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

Vitamin A 1748IU35%

Vitamin C 24mg29%

Calcium 25mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!