If you’re looking for a dish that’s bursting with vibrant colors, rich flavors, and wholesome ingredients, Simple Veggie Paella is just what you need. This Spanish-inspired dish is packed with fresh veggies, fragrant spices, and perfectly cooked rice that absorbs all the delicious flavors. It’s a one-pan wonder that delivers a satisfying, comforting meal without too much fuss.
Paella is often thought of as a complex dish, reserved for special occasions or expert cooks. But trust me, this Simple Veggie Paella changes that! You don’t need any fancy equipment or hard-to-find ingredients—just a big pan, fresh veggies, and a little patience as everything comes together. The beauty of this dish lies in its simplicity, making it a perfect option for busy weeknights or a laid-back weekend dinner.
With its combination of colorful bell peppers, juicy tomatoes, and tender peas, this veggie paella feels like a celebration of fresh produce. The addition of aromatic garlic, onions, and a hint of smoked paprika gives it that signature Spanish flavor that’s impossible to resist. Whether served as a main course or a hearty side dish, Simple Veggie Paella is guaranteed to bring warmth and joy to your table.
I remember the first time I made veggie paella like it was yesterday. It was a lazy Sunday afternoon, and I was craving something flavorful yet light. I had recently watched a cooking show featuring traditional paella, but I didn’t have seafood or saffron on hand. Instead of giving up, I decided to create my own version using the fresh veggies I had in my fridge.
I chopped up some bell peppers, zucchini, and tomatoes, sautéed them with onions and garlic, and let the rice soak up all the wonderful flavors. As the dish simmered, my kitchen was filled with the most incredible aroma. When I finally took that first bite of Simple Veggie Paella, I was hooked. The rice was perfectly tender, the veggies added a delightful crunch, and the smoky paprika gave the dish a depth of flavor that I hadn’t expected.
Since then, I’ve made this Simple Veggie Paella countless times, tweaking it here and there depending on what I have on hand. Sometimes I throw in mushrooms for extra umami, other times I add a handful of spinach for a touch of green. No matter how I change it, this dish never fails to deliver that comforting, flavorful goodness.
Table of Contents
Why you’ll love Simple Veggie Paella
- Bursting with Flavor – The perfect blend of smoky, savory, and slightly sweet flavors.
- Easy to Make – One pan, simple ingredients, and minimal effort.
- Versatile and Customizable – Add your favorite veggies or spices.
- Perfect for Any Diet – Naturally vegan and gluten-free.
- Family-Friendly – A colorful, wholesome dish everyone will enjoy.
Health benefits of Simple Veggie Paella
This dish isn’t just tasty—it’s also packed with nutrients that support a healthy lifestyle:
- Rich in Fiber – Keeps digestion smooth and promotes gut health.
- Loaded with Antioxidants – Bell peppers, tomatoes, and peas provide powerful antioxidants.
- Low in Calories – A light and filling option that doesn’t weigh you down.
- Heart-Healthy Ingredients – Olive oil and vegetables contribute to heart health.
- Supports Immunity – Garlic and onions boost the immune system.
Best occasions to enjoy Simple Veggie Paella
This dish is so versatile that it fits perfectly into any occasion:
- Weeknight Dinners – Quick and satisfying for busy evenings.
- Weekend Gatherings – Impress your guests with a colorful, flavorful dish.
- Potlucks and Picnics – Easy to transport and always a crowd-pleaser.
- Family Meals – A wholesome dish that’s great for sharing.
- Meal Prep for the Week – Stays fresh and reheats beautifully.
Chef’s Notes: Simple Veggie Paella
- Perfecting the Socarrat: To achieve the signature crispy bottom layer, allow the paella to cook uncovered on the stovetop for the final 5 minutes. Rotate the pot gently to prevent burning while ensuring even caramelization.
- Prepping Ahead: Chop and prepare all vegetables in advance for seamless cooking. This ensures you can focus on building flavors without rushing.
- Saffron Infusion Tip: For a deeper aroma, steep the saffron threads in 2 tablespoons of warm broth for 10 minutes before adding to the rice mixture.
- Balancing Acidity: Add an extra squeeze of lemon juice at the end if the dish tastes too earthy. A bit of acidity brightens the flavors beautifully.
- Subtle Smokiness: For a bolder smoky flavor, increase the smoked paprika by ½ teaspoon or add a few drops of liquid smoke during the simmering stage.
- Add Extra Protein: If you want more protein, toss in grilled tofu, seared mushrooms, or tempeh cubes right before serving.
- Rice Texture Check: If the rice feels too firm after baking, stir in an extra ¼ cup of warm vegetable broth and cover for an additional 5 minutes.
- Layering Flavor: Add roasted vegetables just before serving to preserve their caramelized texture and prevent them from becoming too soft.
- Wine-Free Option: If avoiding alcohol, substitute the white wine with an extra ¼ cup of vegetable broth and a splash of white wine vinegar for added brightness.
- Ideal Serving Suggestions: Pair this paella with a side of marinated olives, roasted almonds, or a cool cucumber salad for a well-rounded Mediterranean meal.
Simple Veggie Paella
4
servings15
minutes1
hour656
kcal5
minutes1
hour20
minutesIndulge in a vibrant, healthy paella that bursts with smoky spices and an array of garden vegetables. This simple veggie paella blends fire-roasted tomatoes, tender brown rice, and hearty chickpeas with artichokes, red bell peppers, and kalamata olives for an irresistible Spanish-inspired main course. Designed for those who seek a nourishing, gluten-free, vegan, and vegetarian delight, every bite offers a symphony of flavors and textures that transform weeknight dinners or intimate dinner parties into a gourmet experience. Enjoy a dish that’s as beautifully rustic as it is modern—a true celebration of plant-based cuisine.
Ingredients
- Base Simmering Mixture
2 tbsp extra-virgin olive oil reserved in two portions (one for sautéing and a splash later)
1 small yellow onion finely diced to release its natural sweetness
1 tsp fine sea salt divided for layered seasoning
4 cloves garlic minced to infuse robust aroma
1 1/3 tsp smoked paprika to impart a gentle smoky warmth
1 small fire‐roasted diced tomatoes 10-oz can, drained for concentrated flavor
1 1/3 cups short‐grain brown rice stirred in so every kernel absorbs the spice
1 small chickpeas 10-oz can, rinsed and drained to lend hearty texture
2 cups vegetable broth to meld the ingredients into a delicate stew
1/4 cup dry white wine (or extra broth) to elevate the overall taste
1/3 tsp saffron threads crumbled (optional) for a subtle golden hue
- Vibrant Roasted Topping
– 1 small 10‑oz can quartered artichokes drained for a tangy contrast
– 2 red bell peppers cored and sliced lengthwise into ½‑inch strips
– 1/3 cup kalamata olives pitted and halved for a briny punch
– Freshly ground black pepper to taste
– 3 tbsp chopped fresh parsley stirred in plus an extra 1 tbsp reserved for garnish
– 1 1/3 tbsp lemon juice mixed in to brighten the flavors with additional lemon wedges for serving
– 1/3 cup frozen peas added at the final flourish
- Alternative Ingredients
Extra-virgin olive oil: substitute with a high-quality avocado oil for a milder flavor.
Yellow onion: can be replaced by a white onion if preferred.
Fire-roasted diced tomatoes: use standard diced tomatoes for a slightly less smoky taste.
Short-grain brown rice: arborio rice offers creamier texture albeit with a different cooking time.
Chickpeas: dried chickpeas soaked overnight and cooked, work well as an alternative.
Dry white wine: swap with additional vegetable broth for an alcohol-free option.
Artichokes: roasted red bell peppers can provide a similarly tangy note if artichokes are unavailable.
Kalamata olives: green olives offer a milder briny flavor in place of kalamata.
Saffron threads: a pinch of turmeric may be used for color though it alters the flavor profile.
Frozen peas: fresh peas can be blanched and used instead of frozen peas.
Directions
- Preparation Setup – Begin by arranging your oven racks in the upper and lower thirds to create ample space for your dutch oven and baking sheet. Preheat your oven to 350°F while you assemble your ingredients on the countertop. This organized setup ensures a streamlined cooking process and minimizes cleanup time. (Approximate time: 5 minutes)
- Sautéing the Base – In your dutch oven, heat 1 ½ tbsp of the olive oil over medium heat until it shimmers. Add the finely diced small yellow onion along with a pinch of the reserved salt and cook for about 5 minutes until the onions soften and turn translucent. Stir in the minced garlic and smoked paprika for 30 seconds to release their aromas before folding in the drained fire-roasted tomatoes and cooking for an additional 2 minutes to deepen the flavors. (Approximate time: 7 minutes)
- Combining Baking the Rice – Immediately stir in the short-grain brown rice to coat it evenly with the aromatic tomato mixture (about 1 minute). Next, add the chickpeas, vegetable broth, dry white wine, and saffron threads along with the remaining salt, increasing the heat to medium-high so the mixture comes to a rolling boil while stirring occasionally. Once boiling, cover the dutch oven and transfer it to the lower oven rack to bake undisturbed for about 50 minutes until the rice is tender and the liquid is absorbed. (Approximate time: 55 minutes)
- Roasting the Vegetables – While the rice bakes, line a rimmed baking sheet with parchment paper and toss the quartered artichokes, sliced red bell peppers, and halved kalamata olives with the remaining ½ tbsp olive oil, ½ tsp salt, and a generous twist of freshly ground black pepper. Spread the mixture out evenly and place the baking sheet on the upper oven rack, roasting for around 40 minutes until the vegetables soften and gain attractive, caramelized edges. Once roasted, remove from the oven, stir in the chopped parsley and lemon juice, and adjust seasoning as needed. (Approximate time: 40 minutes)
- Finishing Assembly – For an optional crispy socarrat, uncover the dutch oven and let the paella cook on the stovetop over medium-high heat for about 5 minutes, rotating the pot to brown the bottom evenly. Gently fold in the frozen peas and then layer the roasted vegetable mixture on top of the rice. Cover the dish and allow it to rest for 5 minutes so that the flavors meld beautifully. Garnish with the extra parsley and serve with fresh lemon wedges on the side. (Approximate time: 10 minutes)
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Notes
- For best flavor and texture, allow the paella to rest after baking so that the smoky rice absorbs every note of the broth and spices. A heavy dutch oven ensures even cooking and a desirable socarrat if you choose the optional step on the stovetop. Serve this dish alongside a crisp green salad or crusty bread for added texture, and feel free to experiment by adding seasonal vegetables such as zucchini or spinach during the final minutes of cooking. Enjoy this vibrant, one-pan masterpiece with your favorite lemon drizzle for an extra burst of freshness.
Nutrition Facts
- Calories: 656kcal
- Fat: 28g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 1500mg
- Potassium: 800mg
- Carbohydrates: 90g
- Fiber: 12g
- Sugar: 10g
- Protein: 14g
- Vitamin A: 700IU
- Vitamin C: 30mg
- Calcium: 80mg
- Iron: 3mg
FAQs: Simple Veggie Paella
Can I use a different type of rice?
Yes! Arborio rice or even white jasmine rice can be used, but adjust the liquid and cooking time accordingly. Short-grain rice yields the most authentic texture.
How can I make this paella spicier?
To add heat, include a pinch of cayenne pepper or chopped fresh chili when sautéing the base. You can also drizzle hot sauce over the finished dish.
Can I make this dish without wine?
Absolutely! Simply substitute the white wine with an equal amount of vegetable broth and a splash of lemon juice or white wine vinegar for brightness.
What’s the best way to get a crispy socarrat?
To achieve a crispy bottom layer, allow the paella to cook uncovered on the stovetop for about 5 minutes after baking. Rotate the pot gently for even caramelization.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of vegetable broth to restore moisture.
Can I freeze this paella?
Yes! Freeze the paella in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat with a bit of broth.
Is there a gluten-free version of this paella?
Yes! This recipe is naturally gluten-free. Just ensure that the vegetable broth and any additional condiments used are certified gluten-free.
Can I add extra vegetables?
Of course! Zucchini, asparagus, mushrooms, or spinach can be stirred in during the last few minutes of cooking for added color and texture.
What if I don’t have saffron?
A pinch of ground turmeric can provide a golden color, although the flavor will be slightly different. Saffron adds a distinct aroma and should be used if available.
Can I prepare the vegetables ahead of time?
Yes, you can roast the artichokes, bell peppers, and olives in advance. Store them in an airtight container and add them to the paella just before serving.
Is this dish kid-friendly?
Definitely! For a milder version, reduce the smoked paprika and omit any spicy additions. Kids will enjoy the colorful vegetables and flavorful rice.
Can I use canned artichokes instead of fresh?
Yes! Canned or jarred artichokes work wonderfully in this recipe. Just drain them well and pat dry to avoid excess moisture.
What’s the best way to garnish this dish?
Top with fresh parsley, a drizzle of high-quality olive oil, and a sprinkle of smoked paprika or flaky sea salt for a restaurant-style presentation.
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