Spanish Vegetable Paella
Vibrant and aromatic, this classic Spanish rice dish bursts with the rich flavors of garden-fresh vegetables, saffron, and smoked paprika.
Ingredients
- •1 1/2 cups short-grain Spanish rice such as Bomba or Arborio (300g)
- •4 cups vegetable broth (1 liter)
- •A large pinch of saffron threads
- •3 tablespoons extra virgin olive oil
- •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 chopped
- •1 cup green beans, trimmed and cut into bite-sized pieces (100g)
- •1 cup canned butter beans or cannellini beans, rinsed and drained (150g)
- •1 teaspoon sweet smoked Spanish paprika
- •1/2 cup frozen peas (60g)
- •Salt to taste
- •1 lemon, cut into wedges for serving
Instructions
- 1
Heat the vegetable broth in a separate pot and infuse it with the saffron threads, keeping it warm over low heat.
- 2
Heat the extra virgin olive oil in a traditional 34cm paella pan or a large, wide skillet over medium heat.
- 3
Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 8 minutes until softened and lightly browned.
- 4
Stir in the minced garlic and grated tomato, cooking for another 2 minutes until the tomato moisture evaporates.
- 5
Add the green beans, butter beans, and sweet smoked paprika, stirring well to coat the vegetables in the oil and spices.
- 6
Pour in the short-grain rice, distributing it evenly across the pan, and sauté for 1 to 2 minutes so the grains absorb the flavors.
- 7
Pour the warm saffron-infused vegetable broth evenly over the rice. Season with salt to taste. Shake the pan gently to distribute the rice, but do not stir it again from this point on.
- 8
Bring the liquid to a boil over medium-high heat for about 5 minutes, then reduce the heat to low.
- 9
Simmer uncovered for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Add the frozen peas during the last 5 minutes of cooking.
- 10
Increase the heat to medium-high for the final 60 seconds to develop the socarrat, the prized crisp bottom crust, listening for a gentle crackling sound.
- 11
Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes before serving with lemon wedges.
💡 Chef tips
- Never stir the rice after the broth is added, as stirring releases excess starch and turns the paella into risotto.
- If you cannot find Bomba rice, use Italian Arborio or any short-grain white rice, adjusting the liquid amount slightly if needed.
- Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with a splash of water.
✅ How it should turn out
The finished vegetable paella features plump, perfectly tender rice infused with golden saffron, surrounded by sweet tender vegetables and crowned with a deliciously crisp, caramelized bottom crust.