One-Pan Vegetarian Paella

Name: One-Pan Vegetarian Paella
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 3 garlic 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; 1½ cups short-grain rice (like Arborio or Bomba); 1 tsp smoked paprika; A pinch of saffron threads (or ½ tsp turmeric as a budget alternative); 4 cups vegetable broth (warm); Salt and black pepper to taste; Lemon wedges and fresh parsley for garnish; Optional: olives, artichoke hearts, or peas

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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.

Contents

Origin One-Pan Vegetarian Paella What I Love About This Recipe One-Pan Vegetarian Paella Ingredients Directions Notes

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

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

1 tbsp olive oil
1 onion, finely chopped
3 garlic 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
1½ cups short-grain rice (like Arborio or Bomba)
1 tsp smoked paprika
A pinch of saffron threads (or ½ tsp turmeric as a budget alternative)
4 cups vegetable broth (warm)
Salt and black pepper to taste
Lemon 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.