Vegetable Paella (Easy Homemade)

by | Jun 5, 2026 | 0 comments

4.6 (25 reviews)
Prep time : 20 minutes
Cooking Time : 40 minutes
Total Time : 60 minutes
Nutrition : 350 Calories
Difficulty : Medium
Cuisine :

Spanish

Category : Dinner

Ingredients :

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 tomatoes, grated or finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1.5 cups bomba or short-grain rice
  • 4 cups vegetable broth, warm
  • 1 cup frozen peas
  • 1 cup green beans, trimmed and cut
  • 1/2 cup artichoke hearts, quartered
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Method :

  1. Heat olive oil in a large, shallow pan (paella pan if available) over medium heat.
  2. Add chopped onion and bell peppers, and cook until softened, about 5-7 minutes.
  3. Stir in the grated tomatoes and minced garlic, and cook for another 3 minutes until fragrant.
  4. Add the smoked paprika and turmeric powder, stirring well to combine.
  5. Add the rice to the pan and stir for 1-2 minutes, toasting it slightly.
  6. Pour in the warm vegetable broth and bring to a simmer.
  7. Season with salt and pepper to taste.
  8. Arrange the green beans and artichoke hearts evenly over the rice.
  9. Cover the pan loosely with foil or a lid and cook for 15 minutes.
  10. Remove the foil, add the frozen peas, and continue to cook uncovered for another 10-15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
  11. Let the paella rest for 5 minutes before serving.
  12. Garnish with fresh chopped parsley.

Recipe Notes :

  • Chef’s Tip: For a deeper flavor, lightly toast the rice in the pan with the vegetables before adding the broth.
  • Variation: Add other vegetables like zucchini, asparagus, or chickpeas for a more robust paella.
  • Storage: Store any leftover paella in an airtight container in the refrigerator for up to 2 days.

Frequently Asked Questions

What kind of rice is best for Vegetable Paella?

Bomba or other short-grain rice varieties are ideal as they absorb liquid well without becoming mushy, creating the perfect paella texture.

Can I make Vegetable Paella ahead of time?

While best enjoyed fresh, you can prepare the vegetable base ahead of time. Cook the rice and assemble just before serving for optimal results.

How do I get a crispy bottom layer (socarrat) in my paella?

To achieve a socarrat, increase the heat slightly during the last few minutes of cooking, listening for a gentle crackling sound.

Why We Love This Recipe ?

Savor the rich flavors of this authentic Vegetable Paella, a delightful Spanish rice dish bursting with fresh garden vegetables. This recipe offers a satisfying and colorful meal, perfect for a family dinner or a special occasion.

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