20-Min Saffron Veggie Paella
Golden Spanish rice loaded with roasted peppers, zucchini, and tomatoes, all finished with a pinch of saffron and smoked paprika. One-pan, vegan, and completely craveable.
- Total time
- 22 min
- Servings
- 4
- Calories
- 340
- Protein
- 8g
Ingredients
- 1.5 cups short-grain rice (bomba or arborio)
- 3.5 cups vegetable broth
- 1 whole red bell pepper, diced
- 1 medium zucchini, diced
- ½ can (14 oz) canned diced tomatoes
- ¼ tsp saffron threads, crushed
- 1 tsp smoked paprika
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add diced bell pepper and zucchini. Sauté, stirring often, until edges soften and begin to brown, ~5 minutes.
- 3
Add rice, saffron, and paprika. Stir for 1 minute until fragrant and rice starts to toast slightly.
- 4
Pour in vegetable broth and canned tomatoes with their juice. Bring to a boil, then reduce heat to medium-low.
- 5
Simmer uncovered, stirring occasionally, until rice is tender and liquid is absorbed, ~12 minutes.
- 6
Season with salt and black pepper to taste. Serve hot, drizzle with olive oil if desired.
Tools you’ll need
- 12-inch skillet with lid (or foil to cover)
- wooden spoon
- measuring cups and spoons
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