Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ teaspoon saffron thread, crushed; ¼ cup olive oil; 1 small onion, finely chopped; 2 -3 garlic cloves, minced; ¾ cup red bell pepper, coarsely chopped; ¾ cup green bell pepper, coarsely chopped; 1 ½ cups short-grain rice, such as Valencia or 1 ½ cups arborio rice; 3 ½ cups water; 1 ½ teaspoons tomato paste; 1 teaspoon salt; 1 teaspoon paprika; ¼ teaspoon black pepper; ½ teaspoon oregano; ½ cup frozen green pea; ½ cup frozen green beans; ½ cup fresh asparagus tips; 1 medium ripe tomatoes, coarsely chopped; 4 artichoke hearts, quartered; cooked green peas (for garnish); pimiento, slices (for garnish)

Servings: persons

¼ teaspoon saffron thread, crushed
¼ cup olive oil
1 small onion, finely chopped
2 -3 garlic cloves, minced
¾ cup red bell pepper, coarsely chopped
¾ cup green bell pepper, coarsely chopped
1 ½ cups short-grain rice, such as Valencia or 1 ½ cups arborio rice
3 ½ cups water
1 ½ teaspoons tomato paste
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon black pepper
½ teaspoon oregano
½ cup frozen green pea
½ cup frozen green beans
½ cup fresh asparagus tips
1 medium ripe tomatoes, coarsely chopped
4 artichoke hearts, quartered
cooked green peas (for garnish)
pimiento, slices (for garnish)

1
In small cup, mix saffron threads with 1 tablespoons water and set aside.
2
In large skillet or wide-bottom stockpot, heat olive oil.
3
Add onion, garlic, and red and green bell peppers.
4
Saute 2 minutes.
5
Stir in rice and saute another minute or until rice grains are well coated in oil.
6
Add water and bring to boil over high heat, then immediately reduce heat to medium.
7
Stir in saffron-and-water mixture, tomato paste, salt, paprika, black pepper, and oregano, followed by peas, beans, asparagus tips, and tomato.
8
Cover and cook over medium heat 15 minutes.
9
Stir in artichoke hearts and set heat to low-medium.
10
Cover and cook another 15 minutes or until rice grains are fluffy.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ¼ teaspoon saffron thread, crushed, ¼ cup olive oil, 1 small onion, finely chopped, 2 -3 garlic cloves, minced, and more.

Yes, Vegetable Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions