Spanish Vegetable Paella
A vibrant one-pan rice dish layered with roasted vegetables, saffron, and tomato. Every grain absorbs the golden, aromatic broth for a satisfying vegan main.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 8g
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced into 1/4-inch cubes
- 4 cloves garlic, minced into pencil-tip-sized pieces
- 1.5 cups short-grain paella rice (bomba or arborio)
- 4 cups vegetable broth
- ½ teaspoon saffron threads
- 1 large red bell pepper, cut into 1/2-inch-wide strips lengthwise
- 1 medium zucchini, cut into 1/4-inch-thick half-moons crosswise
- 1 pinch salt and pepper to taste
Instructions
- 1
Pour the vegetable broth into a small pot and bring it to a boil over high heat, then immediately reduce to low heat and cover with a lid to keep it warm while you cook the paella.
- 2
Crumble the saffron threads between your fingers into a small bowl, pour in 1/4 cup of the hot broth from the pot, and let it soak for 2 minutes until the liquid turns golden orange.
- 3
Pour 3 tablespoons of olive oil into a 12-inch paella pan or wide shallow skillet, set it over medium-high heat, and wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the diced onion to the hot oil and stir constantly with a wooden spoon for 4 minutes until the pieces soften and turn translucent, with the edges just beginning to look lighter in color.
- 5
Add the minced garlic to the onion and stir constantly for 30 seconds until the mixture smells strongly fragrant and the garlic begins to turn light golden at the edges.
- 6
Pour the dry rice into the pan and stir constantly with the wooden spoon for 2 minutes until every grain is coated in oil and the rice looks shiny and slightly translucent at the edges.
- 7
Pour in all of the hot vegetable broth (not the saffron soaking liquid yet) and stir once to distribute the rice evenly, then stop stirring and do not stir again for the rest of cooking—this allows the bottom layer to develop a golden crust.
- 8
Arrange the red bell pepper strips and zucchini slices on the surface of the rice in a single layer, scattered randomly, then pour the golden saffron-soaking liquid over everything.
- 9
Reduce heat to medium and simmer without stirring or covering for 18–22 minutes until the rice is tender when you bite a grain, the liquid has been absorbed, and the bottom is golden and slightly crispy—listen for a gentle crackling sound near the end.
- 10
Remove the pan from heat and let it rest uncovered for 3 minutes so the rice grains firm up and separate slightly.
- 11
Taste a spoonful of rice and season with salt and pepper to your preference, then divide the paella among serving bowls, scooping down to include some of the golden rice crust from the bottom.
Tools you’ll need
- small pot with lid
- 12-inch paella pan or wide shallow skillet
- wooden spoon
- small bowl
- serving spoon
- 4 serving bowls
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