Spanish Vegetable Paella
A vibrant and aromatic one-pan Spanish rice dish loaded with colorful Mediterranean vegetables and smoky saffron flavor.
Ingredients
- •1.5 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
- •3 cloves garlic, minced
- •1 medium ripe tomato, grated or finely chopped
- •1 teaspoon sweet Spanish paprika
- •1 cup green beans, trimmed and cut into halves (120g)
- •1 cup canned butter beans or cannellini beans, rinsed (150g)
- •0.5 cup frozen peas (75g)
- •salt to taste
- •1 lemon, cut into wedges for serving
Instructions
- 1
Warm the vegetable broth in a separate pot and infuse it with the saffron threads.
- 2
Heat the extra virgin olive oil in a large paella pan or a wide skillet over medium heat.
- 3
Add the diced onion, red bell pepper, and green bell pepper, cooking until softened and lightly browned, about 8 minutes.
- 4
Stir in the minced garlic and sweet Spanish paprika, cooking for 1 minute until fragrant.
- 5
Add the grated tomato and cook until its juices evaporate and the mixture thickens into a rich soffrito.
- 6
Pour in the rice, stirring well to coat every grain in the vegetable mixture for about 2 minutes.
- 7
Scatter the green beans and butter beans evenly across the pan.
- 8
Pour the hot saffron-infused broth over the rice, season with salt, and give the pan one final gentle shake to distribute everything. Do not stir again.
- 9
Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 18 to 20 minutes until the liquid is absorbed and the rice is tender.
- 10
Scatter the frozen peas over the top during the last 5 minutes of cooking.
- 11
Increase the heat for the final 60 seconds to develop the socarrat (the prized crispy bottom crust), listening for a gentle crackling sound.
- 12
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with fresh lemon wedges.
💡 Chef tips
- Never stir the rice after the broth is added, as this releases too much starch and makes the paella creamy rather than dry and fluffy.
- If you cannot find Bomba rice, short-grain Spanish rice or Italian Arborio makes a great substitute that absorbs flavors well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated with a splash of water.
✅ How it should turn out
The finished paella is beautifully vibrant with tender, individually separated grains of rice infused with saffron, topped with sweet caramelized vegetables, and finished with a delightfully crisp bottom crust.