Paella de Verduras is a vibrant vegetarian version of Spain’s most iconic rice dish, traditionally cooked in a wide, shallow pan to achieve perfectly textured rice.
This version comes from Valencia and other regions where fresh vegetables take center stage. It’s colorful, comforting, and full of Mediterranean flavors, making it a perfect everyday comfort food.
Traditionally, paella is cooked over an open flame to develop a slightly crispy bottom layer called socarrat. This recipe keeps things simple for home cooking while still delivering authentic taste.
😌 Difficulty: Easy
⏱️ Preparation time: 15 min
🔥 Cooking time: 25 min
⏳ Total time: 40 min
👥 Servings: 3
Ingredients
- 200 g short-grain rice (paella rice or arborio)
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 100 g green beans
- 1 tomato, grated (or 150 g canned crushed tomatoes)
- 700 ml vegetable broth
- 1 tsp smoked paprika
- pinch of saffron (or 1/2 tsp turmeric as alternative)
- salt and black pepper to taste
- handful of frozen peas
- lemon wedges for serving
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Instructions
- Heat olive oil in a wide pan over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Add bell peppers and green beans, cook for 5–7 minutes.
- Stir in grated tomato and cook until slightly reduced.
- Add smoked paprika and saffron, mix well.
- Pour in vegetable broth and bring to a gentle simmer.
- Add rice evenly across the pan (do not stir after this point).
- Cook on medium heat for about 15 minutes.
- Add peas and continue cooking until liquid is absorbed.
- Increase heat slightly for 1–2 minutes to create a crispy bottom layer (optional).
- Remove from heat and let rest for 5 minutes.
- Serve with fresh lemon wedges.
SpinThatCuisine Tip 💡
Do not stir the rice once added — this is the secret to authentic paella texture and that slightly crispy bottom layer.