Name: One-pan vegetarian paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, diced; 2 garlic cloves, minced; 1 cup arborio or paella rice; 1 teaspoon smoked paprika; ½ teaspoon saffron threads; 3 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 cup frozen peas; 1 can (15 oz) chickpeas, drained and rinsed; Salt and black pepper to taste; 1 lemon, cut into wedges; Fresh parsley, chopped (for garnish)

Hey y'all! Craving something vibrant and satisfying that comes together in just one pan? This one-pan vegetarian paella is bursting with color, bold flavors, and hearty goodness—making it perfect for weeknights, dinner parties, or those moments when you want to impress without the mess. Every bite is packed with fragrant rice, crisp veggies, and a smoky touch of paprika. Ready for a taste of Spain on your table? Let’s get cooking!

Why You'll Love This

Everything cooks in a single pan for easy prep and cleanup.
Loaded with fresh vegetables and wholesome plant-based ingredients.
Brings authentic Spanish flavors to your kitchen in under an hour.
Perfect for meal prep, leftovers, or feeding a hungry crowd.
Customizable with your favorite veggies or add-ins.

Ingredients

2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1½ cups paella or Arborio rice (short-grain)
1 teaspoon smoked paprika
½ teaspoon ground turmeric
¼ teaspoon saffron threads (optional, but recommended)
1 teaspoon sea salt
½ teaspoon black pepper
4 cups vegetable broth (preferably low-sodium), heated
1 cup frozen peas
1 lemon, cut into wedges
¼ cup fresh parsley, chopped
Optional: pitted green olives for garnish

Directions

Step 1: Prepare the Pan & Sauté Aromatics

Heat the olive oil over medium heat in a large, shallow skillet or paella pan.
Add chopped onion and a pinch of salt. Sauté for 3-4 minutes until soft and translucent.
Stir in minced garlic. Cook another 1 minute until fragrant.

Step 2: Cook the Vegetables

Add sliced red and yellow peppers, green beans, and cherry tomatoes. Sauté for 4-5 minutes, stirring occasionally, just until they start to soften and the tomatoes release some juice.

Step 3: Build the Paella Base

Pour in the rice, smoked paprika, turmeric, saffron (if using), salt, and black pepper. Stir to coat the rice and veggies thoroughly in the spices for about 2 minutes.

Step 4: Add Liquid & Simmer

Carefully pour in the warm vegetable broth. Stir once to spread the rice evenly. Reduce heat to medium-low. Do not stir after this point to encourage the crispy socarrat layer.
Simmer uncovered for 18-20 minutes, occasionally rotating the pan to ensure even cooking. Add extra broth if it looks too dry.

Step 5: Finish & Garnish

In the final 5 minutes of cooking, scatter the frozen peas over the top and let them steam in the residual heat.
Remove from heat. Cover loosely with foil and let the paella rest for 5-7 minutes to finish absorbing the flavors.
Sprinkle chopped parsley and arrange lemon wedges (and olives, if using) before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Notes

Saffron gives the paella its signature color and aroma but can be skipped or substituted with extra turmeric if needed.
For best texture, resist the urge to stir the rice once the broth is added—this helps form the signature crispy rice bottom.
Vegetable broth should be warm (not cold) when added to maintain even cooking.

Variations

Spicy Kick: Add 1 teaspoon of smoked chili flakes or a diced jalapeño with the bell peppers for extra heat.
Mediterranean Twist: Stir in marinated artichoke hearts, chopped sun-dried tomatoes, and Kalamata olives.
Protein-Packed: Add a can of drained chickpeas or white beans along with the rice for more plant-based protein.

Required Equipment

Large, shallow skillet or traditional paella pan (about 12-14 inches)
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Store leftover vegetarian paella in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to restore moisture. This dish freezes well for up to 1 month—thaw overnight before reheating.

Serving Recommendations & Pairings

Pair with a crisp green salad tossed in lemon vinaigrette.
Serve alongside a chilled glass of Spanish white wine or sparkling water with lemon.
For a tapas spread, offer with marinated olives or toasted crusty bread.

Pro Tips

Use high-quality short-grain rice (like Bomba or Arborio) for authentic texture.
Rotate the pan occasionally on your burner to promote even heat and perfect doneness.
Add the peas at the very end for a bright pop of color and sweetness.

FAQ

Can I make this one-pan vegetarian paella ahead of time?: Yes! Prepare as directed, cool completely, and refrigerate. Reheat on the stovetop with extra broth for best texture.
Can I use long-grain rice?: Short-grain rice is preferred for the classic paella texture, but long-grain rice will work—it just won’t be as creamy and cohesive.
How do I get the crispy bottom layer (socarrat)?: Avoid stirring once the broth is added and let the paella sit over medium-high heat for the final minute or two for that iconic crispness—watch closely to prevent burning!