Sheet-Pan Paella with Crispy Saffron Rice
Saffron-infused rice, bell peppers, and charred artichokes on one sheet pan in 25 minutes—no stirring, all caramelization. Vegan, Spanish-inspired, and absolutely viral.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 cups short-grain paella rice (bomba or arborio)
- 3 cups vegetable broth
- ½ tsp saffron threads
- 1 large red bell pepper
- 1.5 cups frozen artichoke hearts
- 1 cup cherry tomatoes
- 4 tbsp olive oil
- 1 tsp smoked paprika
Instructions
- 1
Heat broth in a saucepan, stir in saffron, remove from heat, and let steep 5 minutes.
- 2
Cut bell pepper into 1-inch strips. Pat artichoke hearts dry. Halve cherry tomatoes.
- 3
Spread rice on a large sheet pan (18×13 inch), drizzle with oil, add paprika, salt, and pepper. Stir to coat evenly.
- 4
Roast rice at 425°F for 8 minutes until edges turn light golden and smell toasty.
- 5
Pour in saffron broth carefully. Scatter bell pepper, artichokes, and tomatoes across the top without stirring.
- 6
Roast 12–15 minutes more until liquid absorbs, edges crisp, and rice surface looks dry. Serve hot.
Tools you’ll need
- 18×13 inch sheet pan
- saucepan
- oven
- knife and cutting board
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