Vegetable paella is a dish built on color, patience, and layers of flavor. Rice slowly absorbs the broth, vegetables soften and caramelize, and everything comes together in one wide pan meant for sharing. It’s comforting yet lively, simple but full of character.
This is Let’s Veg cooking that feels generous and grounded.
This recipe is part of our Beans and Lentil Recipes Guide, where you can explore nourishing plant-based meals built around beans and lentils.
Vegetable Paella
Vegetable paella made with rice, vegetables, and warm spices. A colorful, comforting Let’s Veg recipe perfect for sharing and easy plant-forward meals.
Ingredients
Cooking Instructions
- Heat olive oil in a wide skillet or paella pan over medium heat.
- Add onion and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in rice, smoked paprika, and turmeric (or saffron). Toast rice for 1-2 minutes.
- Add diced tomatoes and warm vegetable broth. Stir once to combine.
- Arrange bell pepper, green beans, and artichokes evenly over the rice.
- Season with salt and black pepper.
- Bring to a gentle simmer, then reduce heat to medium-low.
- Cook uncovered for 20-25 minutes, without stirring, until rice is tender and liquid absorbed.
- Sprinkle peas over the top during the last 5 minutes of cooking.
- Remove from heat, cover loosely, and let rest for 5 minutes.
- Garnish with parsley or serve with lemon wedges.
Nutrition
Notes
Do not stir once simmering to allow a crispy bottom (socarrat)
Use seasonal vegetables as available
Serve with a simple green salad