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Spanish Vegetable Paella

Spanish Vegetable Paella Recipe

The Crispy Chef
A flavorful and adaptable Spanish vegetable paella with a crispy bottom layer, perfect for weeknight dinners or when hosting guests. Easy to customize with your favorite veggies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Spanish
Servings 4
Calories 320 kcal

Equipment

  • Paella pan (or large flat pan)
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients
  

For the Rice Base:

  • 2 cups Bomba or Calasparra rice arborio works too but isn't quite the same
  • 4 cups veggie broth
  • 1 pinch saffron threads
  • 3 tbsp olive oil Spanish if possible
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 can 14oz diced tomatoes

For the Vegetables:

  • 1 cup artichoke hearts quartered
  • 1 cup green beans trimmed
  • 1 cup frozen peas
  • 8 oz mushrooms sliced
  • 1 zucchini diced
  • 1 lemon cut into wedges

For Seasonings:

  • 2 tsp smoked paprika pimentón
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Prep Ingredients: Chop and measure all ingredients. Soak saffron threads in 2 tbsp hot water for 10 minutes.
  • Start the Sofrito: Heat olive oil in a large pan over medium heat. Add onions, cook for 5 minutes. Add garlic and bell peppers, cook for another 3 minutes. Add tomatoes and cook until mixture thickens (about 10 minutes).
  • Add Rice & Seasonings: Stir in rice, making sure each grain is coated. Add smoked paprika, oregano, rosemary, and saffron with soaking water. Stir for 2 minutes.
  • Add Broth & Vegetables: Pour in hot vegetable broth. Arrange vegetables (except peas) in a decorative pattern. Bring to a boil, then reduce to a simmer. Do not stir!
  • Cook & Create Socarrat: Simmer uncovered for 15-20 minutes. Add peas. If the bottom is not crispy yet, increase heat for 1-2 minutes until you hear crackling. Remove from heat and cover with a towel for 5-10 minutes.

Notes

Use any veggies you have on hand! Just make sure to adjust cooking times based on their texture and size.
Socarrat is the crispy bottom layer—don’t skip the no-stir rule to get it right!

Nutrition

Calories: 320kcalCarbohydrates: 58gFat: 8g
Keyword Spanish vegetable paella
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