This Authentic Spanish Vegetable Paella is possibly the most flavorful paella that hails from Spain. It´s packed with so many great flavors, seriously easy to make and done in just 45 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate Spanish experience.
To make this paella, I used a 12-inch (30 cm) Paella Pan. But you can also use a standard fry pan if you like. However, the cooking times will vary, as using a paella pan distributes the heat much quicker than a regular fry pan.
What really flavors this paella is the sweet smoked Spanish paprika and the saffron. These 2 ingredients are key to achieving that authentic Spanish flavor. You also want to use Spanish round rice, which is very similar to arborio rice and medium grain rice, which are easily found at supermarkets.
TIPS & TRICKS to Make this Recipe: Important to not over-mix the rice once its been added. Otherwise it will distrup the way it cooks. Meaning, if you over mix the rice, the starch will get released and it will lose its beautiful texture.
Key Ingredients & Cookware I used in this Recipe:
MY PAELLA PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH ROUND RICE
SPANISH SEA SALT
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Watch the Video Below on How to Make this Authentic Spanish Vegetable Paella
Authentic Spanish Vegetable Paella
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 6 cloves garlic
- 1/2 red bell pepper
- 1 carrot
- 10 green beans
- 1/2 cup tomato sauce 115 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 cup Spanish round rice 200 grams
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 cup canned lima beans (butter beans) 85 grams
- pinch sea salt
Instructions
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Finely dice the onion, roughly mince the garlic, finely chop the carrot, cut the red bell pepper into thin strips and cut the green beans into 1 inch (2.50 cm) pieces
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Heat a paella pan with a medium-high heat and add in 1/4 cup extra virgin olive oil
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After 2 minutes add in all the chopped vegetables (except the garlic), mix continuously with the olive oil, after 3 minutes and the onion is translucent, add in the garlic, mix for 30 seconds, then add in 1 tsp sweet smoked Spanish paprika and quickly mix together, then add in 1/2 cup tomato sauce and season everything with sea salt, mix together and simmer
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3 minutes after adding the tomato sauce and it has slightly thickened, add in 3 cups vegetable broth and 1/4 tsp saffron threads, mix together and bring to a boil, then add in 1 cup Spanish round rice and 1/2 cup canned lima beans, give it one final mix and simmer, after this step do not mix the rice again
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After about 10 minutes and a lot of the broth has been absorbed by the rice, but there´s still plenty of broth left, lower to a low-medium heat, simmer until all the broth has been absorbed by the rice, about 5 minutes, then hit it back to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat (caramelized burnt rice underneath), then remove the pan from the heat
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Cover with a dishcloth and let it sit for 5 minutes, this is to ensure the rice gets fully cooked through, then remove the dishcloth and serve, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this Paella
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Christine
26 . Jan . 2024I made this for dinner last night and we loved it. We used YOUR recipe for vegetable broth which took it to the next level. It is very flavorful. Getting the socarrat is tricky though. Any tips for getting an even crust without burning? Thanks for yet another delicious recipe.
Spain on a Fork
Try doing the socarrat at a lower heat for a longer time 🙂 Much love!
27 . Jan . 2024Barb
01 . Jan . 2024This recipe is delicious! I have made it numerous times in a 12” pan. Now I have a 17” paella pan. What changes in the ingredients should I make? Double the amounts or 1 1/2 the amounts? Thanks
Spain on a Fork
1 1/2 times the amount will do the trick! Much love 🙂
01 . Jan . 2024Becky
23 . Dec . 2023Hi,
My partner and I cooked this for dinner this evening- our first paella attempt- and it came out perfect! A beautiful recipe! My anti-veg partner says this is now his favourite meal! Thank you so much for sharing 🙂
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
24 . Dec . 2023johanna
25 . Oct . 2023It was easy cook and delicious !
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
26 . Oct . 2023Pam C
I am super excited to try this – can I use an enamel coated cast iron braiser pan or Dutch oven? Can I cook it in the oven instead of stovetop? Should I cover it with the lid? Thank you!!!!
23 . Aug . 2023Spain on a Fork
You can use whatever type of pan you like, you can cook it in the oven, though it is a completely different process, you can get some tips from this recipe:
24 . Aug . 2023https://spainonafork.com/oven-baked-spanish-rice/
Dag
11 . Apr . 2023First time I made paella, followed the recipe to the letter and it tasted just like a beautiful one I had in Denia a few weeks ago. Your website is just amazing and I will just start at one end and make every single dish. Tomorrow Sopa de Huevos de Ronda. Thank you ever so much for your work.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
12 . Apr . 2023Dean Hooley
Dean from Brisbane…
08 . Apr . 2023Done the paella yesterday…Just Brilliant.
Wish I had a photo, but by the time I got there, all but gone.
Instructions were clear and concise, wonderfully illustrated and easy to follow and I thank you.
Achieved the burnt bits too…. 🙂
Lovely meal, cant wait for the Seafood Version.
Much Love.
Deano.
Spain on a Fork
So happy to hear that! Thanks for the comment Dean 🙂 Much love
09 . Apr . 2023michelle
hi! I am using a 15 in paella pan, 40cm. Would you double the recipe? Use double the rice and all other ingredients?
20 . Jan . 2023Spain on a Fork
Double everything except for the olive oil 🙂 Much love!
21 . Jan . 2023Pria Zachariah
Hi what tomato sauce did you use? It looks homemade
11 . Nov . 2022Spain on a Fork
I finely grated fresh tomatoes 🙂 Much love!
13 . Nov . 2022Tim W
love your paellas!
13 . Jun . 2022Spain on a Fork
Thank you! Much love 🙂
14 . Jun . 2022Sonya
12 . Jun . 2022I added a few mushrooms instead of carrots and it turned out great! Thanks for posting this recipe, it was much nicer than the vegetable paella we had in Lanzarote where they used long grain rice 🤨. Easy to make, quick and delicious! Thanks again 🙂
Spain on a Fork
Happy to hear that! Much love 🙂
13 . Jun . 2022Shannon
20 . Apr . 2022Hi, I prepared this for dinner yesterday and it was delicious. The only difference is that the green beans we get here look rather different. They are more tubular and smaller, rather than sort of flat like the kind in your pictures. I don’t think this affected the result negatively because they still cooked properly and tasted great. Thanks for the recipe!
Spain on a Fork
THe green beans you used are most typical outside of Spain, which work great, so happy to hear you enjoyed the paella 🙂 much love!
20 . Apr . 2022Gloria Lyons
Thank you for posting vegetarian recipes. All the your recipes that I have tried , and they have been many, are fantasic! Gracias!!!!
30 . Mar . 2022Spain on a Fork
So happy to hear that!! Much love 🙂
30 . Mar . 2022Ramya
Cant wait to make this soon for me can i skip red bell pepper as am not a big fan of red bell pepper i never had spanish vegetable paella before perfect for my after office meals love your recipes as always brightens up my day everyday after work
30 . Mar . 2022Spain on a Fork
Sounds great! Much love Ramya 🙂
30 . Mar . 2022