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    One-Pan Vegetarian Paella

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    A vibrant, colorful, and deeply flavorful Spanish rice dish that comes together in one pan—no meat, no seafood, just loads of vegetables, spices, and love. This vegetarian paella brings the sunshine of Spain to your plate, perfect for cozy dinners or weekend gatherings.

    Origin One-Pan Vegetarian Paella

    Paella originates from Valencia, Spain, traditionally made with rabbit, chicken, or seafood. But over time, many regional and modern variations evolved—especially vegetarian ones—highlighting Spain’s amazing produce. This one-pan version sticks to the essence of paella while being plant-based and hassle-free.

    What I Love About This Recipe

    The golden, crispy bottom layer of rice (called socarrat), the aroma of saffron and smoked paprika, and the medley of veggies make this dish irresistible. It’s hearty without being heavy, and beautiful enough to serve to guests—straight from the pan!

    Also Read : Sicilian Eggplant Caponata

    One-Pan Vegetarian Paella
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    One-Pan Vegetarian Paella

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    35

    minutes
    Calories

    340

    kcal

    Ingredients

    • 1 tbsp olive oil

    • 1 onion, finely chopped

    • 3 g arlic cloves, minced

    • 1 red bell pepper, sliced

    • 1 yellow bell pepper, sliced

    • 1 zucchini, chopped

    • 1 cup green beans, trimmed and halved

    • 1 cup cherry tomatoes or diced tomatoes

    • 11/2 cups short-grain rice (like Arborio or Bomba)

    • 1 tsp smoked paprika

    • A pinch of saffron threads (or 1/2 tsp turmeric as a budget alternative)

    • 4 cups vegetable broth (warm)

    • Salt and black pepper to taste

    • L emon wedges and fresh parsley for garnish

    • Optional: olives, artichoke hearts, or peas

    Directions

    • Heat olive oil in a wide, deep skillet or paella pan over medium heat.
    • Add onion and garlic, sauté until soft and fragrant.
    • Stir in bell peppers, zucchini, green beans, and tomatoes. Cook for 5–6 minutes.
    • Add rice, paprika, saffron (or turmeric), salt, and pepper. Stir to coat the rice with the spices.
    • Pour in the warm vegetable broth evenly—do not stir after this point.
    • Reduce heat to low and simmer uncovered for 20–25 minutes, rotating the pan occasionally for even cooking.
    • When rice is tender and liquid absorbed, increase heat slightly for 1–2 minutes to form a crispy bottom.
    • Remove from heat, cover with a lid or foil, and rest for 5 minutes.
    • Garnish with parsley and lemon wedges. Serve warm from the pan.

    Notes

    • Avoid stirring after adding broth—this helps form the crispy bottom layer.
    • Add chickpeas or tofu for extra protein.
    • For extra depth, splash in a little white wine before adding broth.

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