Spanish Vegetable Paella
A vibrant and aromatic Spanish classic loaded with seasonal vegetables, saffron, and perfectly tender rice.
Ingredients
- •1 1/2 cups bomba or arborio rice (300g)
- •4 cups vegetable broth (1 liter)
- •A large pinch of saffron threads
- •3 tablespoons extra virgin olive oil (45ml)
- •1 medium yellow onion, finely diced
- •1 red bell pepper, sliced into strips
- •1 green bell pepper, sliced into strips
- •2 cloves garlic, minced
- •1 ripe tomato, grated or finely diced
- •1 cup green beans, trimmed and cut into 2-inch pieces (100g)
- •1/2 cup canned butter beans or garbanzo beans, rinsed and drained
- •1 teaspoon sweet Spanish paprika
- •Salt to taste
- •1 lemon, cut into wedges for serving
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Warm the vegetable broth in a medium saucepan and add the saffron threads to infuse.
- 2
Heat the extra virgin olive oil in a wide, shallow paella pan or large skillet over medium heat.
- 3
Add the diced onion and sliced red and green bell peppers, sautéing for about 8 minutes until softened.
- 4
Stir in the minced garlic and sweet Spanish paprika, cooking for 1 minute until fragrant.
- 5
Add the grated tomato and green beans, cooking until the tomato juices reduce and thicken.
- 6
Pour in the rice, stirring well to coat every grain in the flavorful vegetable mixture for about 2 minutes.
- 7
Pour the warm saffron-infused vegetable broth evenly over the rice and add the butter beans. Season with salt.
- 8
Bring to a boil, then reduce the heat to medium-low. Do not stir the rice from this point on.
- 9
Simmer uncovered for about 18 to 20 minutes until the broth is absorbed and the rice is tender.
- 10
Increase the heat for the last 60 seconds to develop the prized bottom crust known as socarrat, listening for a gentle crackling sound.
- 11
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
- 12
Garnish with chopped fresh parsley and serve immediately with fresh lemon wedges.
💡 Chef tips
- Never stir the rice after adding the broth, as this releases starch and turns the paella into risotto.
- If you cannot find bomba rice, short-grain Spanish rice or even Italian arborio works well as a substitute.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet with a splash of water.
✅ How it should turn out
The finished paella features distinct, tender grains of rice infused with rich saffron and sweet peppers, topped with a deliciously crisp bottom crust and a bright, citrusy aroma.