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Vegetable Paella

This vibrant vegetable paella features a colorful mix of seasonal peppers, zucchini, and peas, all cooked with short-grain rice and saffron to create a fragrant, hearty dish. The cooking method involves sautéing vegetables, toasting rice, and simmering with broth to achieve a tender yet slightly crispy bottom layer known as socarrat. The final dish is visually appealing with bright vegetables and a golden crust, with a comforting, flavorful profile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper bell pepper diced
  • 1 medium zucchini sliced into half-moons
  • 1½ cups short-grain rice such as bomba or Arborio
  • 3 cups vegetable broth infused with saffron
  • a pinch saffron threads
  • 1 cup cherry tomatoes halved
  • 1 cup frozen peas thawed
  • salt to taste

Equipment

  • Wide paella pan
  • Wooden spoon

Method
 

  1. Heat olive oil in a wide paella pan over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
  2. Add the diced bell pepper and sliced zucchini to the pan. Cook for another 7 minutes, stirring occasionally, until the vegetables soften and start to develop some color.
  3. Stir in the short-grain rice, coating each grain with the oil and vegetables. Toast the rice for about 2 minutes until it becomes slightly translucent and releases a nutty aroma.
  4. Pour in the warm vegetable broth infused with saffron threads, stirring gently to distribute the rice evenly. Bring the mixture to a gentle simmer, then lower the heat to medium-low.
  5. Arrange the halved cherry tomatoes evenly on top of the rice. Do not stir after this point to help develop the socarrat, the crispy bottom crust.
  6. Allow the paella to cook uncovered for about 15 minutes, maintaining a gentle simmer. Check that the rice is tender and most of the liquid is absorbed, adding a splash more broth if necessary.
  7. After the liquid is mostly absorbed and the rice is tender, sprinkle the thawed peas evenly over the top. Cook for an additional 3 minutes to heat through.
  8. Once the rice has a golden crust at the bottom (socarrat) and the vegetables are vibrant, remove the pan from heat. Cover loosely with a clean towel and let rest for 5 minutes to allow flavors to meld.
  9. Uncover the pan, give it a gentle stir, and serve straight from the pan. Enjoy the fragrant, colorful dish with a crispy bottom and tender vegetables.

Notes

Feel free to customize with other seasonal vegetables like mushrooms or eggplant. The key is to keep the rice tender with a crispy socarrat at the bottom.