Ultimate Spanish Vegetable Paella – Easy Pantry Recipe

Ingredients

• 190 g (1 cup)round rice
• ½ teaspoongolden saffron
• 60 ml (¼ cup)extra-virgin olive oil
• 425 g (15 oz) canartichoke hearts
• 15–20 stalksfresh asparagus
• ½red pepper
• 4–5 clovesgarlic
• ½onion
• 120 ml (½ cup)canned tomato sauce
• 600 ml (2½ cups)vegetable stock
• 170 g (1 cup)precooked lima beans
• 1 teaspoonsweet smoked Spanish paprika
• to tastesea salt
• to tastecracked black pepper

Instructions

1. 1

   Heat the pan

   Set a traditional paella pan or a large, sturdy frying pan over medium-high heat. Add 60 ml (¼ cup) olive oil; after 1 minute, season with sea salt.

2. 2

   Add the vegetables

   Add the chopped red pepper, asparagus cut into roughly 2.5 cm (1-inch) pieces, and drained artichoke hearts, patted dry with kitchen paper.

3. 3

   Cook gently

   Mix the vegetables gently for 3 minutes. Handle the artichoke hearts carefully, turning them without breaking them or letting them burn.

4. 4

   Add the onion

   Dice half an onion, add it to the pan and cook, stirring, for 90 seconds.

5. 5

   Fry the garlic

   Make a space in the centre of the pan and fry the minced garlic in the oil for 30 seconds. Add the smoked paprika and mix it through.

6. 6

   Stir in beans

   Add 120 ml (½ cup) tomato sauce and 170 g (1 cup) precooked lima beans. If using uncooked lima beans, boil them for about 20 minutes first.

7. 7

   Season the mixture

   Season with sea salt and stir gently.

8. 8

   Add the stock

   Pour in 600 ml (2½ cups) vegetable stock and add ½ teaspoon saffron threads. Stir quickly, then let the liquid boil for 1 extra minute to infuse with saffron.

9. 9

   Add the rice

   Scatter 190 g (1 cup) round rice around the pan and mix it in. Give the pan a quick shake, then leave it undisturbed.

10. 10

    Simmer the rice

    After about 8 minutes, lower the heat to low-medium. Once no stock remains in the pan, simmer for a further 4–5 minutes.

11. 11

    Make the socarrat

    Raise the heat to medium-high for 60–90 seconds to form a caramelised layer of rice on the bottom.

12. 12

    Rest the paella

    Take the pan off the heat. Cover the rice with aluminium foil and a tea towel, and leave it to rest for 5 minutes.

13. 13

    Uncover and garnish

    Remove the covers. Lemon wedges can be used as a garnish.

What is vegetable paella?

Paella is a rice dish associated with Valencia, Spain, traditionally cooked in a wide, shallow pan. This version pairs rice with vegetables and beans rather than meat or seafood.

Saffron and smoked paprika season the stock, while tomato helps form a savoury base. Cooking the rice in the pan and finishing it over higher heat gives the dish its characteristic range of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 0g protein, 0g carbs, 0g fat.

The rice and lima beans provide most of the carbohydrates, while the olive oil supplies most of the fat. The beans also contribute protein, with smaller amounts from the rice and vegetables; serve with a green salad or extra vegetables to round out the plate.

Choosing the ingredients

Round rice: its shape suits a dish where the grains cook together in the pan. The recipe does not specify a particular variety, so use the round rice you have available.

Artichokes and asparagus: these bring contrasting soft and firm textures. Dry the artichoke hearts before adding them, and cut the asparagus into short pieces so they are easy to distribute.

Building the flavour

Garlic and paprika: briefly frying the garlic in the centre of the pan releases its aroma, and the paprika is stirred in before the wet ingredients. Keep the garlic moving so it does not catch.

Saffron: adding it to the stock and letting the liquid boil for an extra minute gives it time to infuse. Stir the stock through quickly before adding the rice.

Getting the rice right

Even layer: scatter the rice around the pan and give it one quick mix and shake, then leave it alone as it cooks. This method relies on the rice cooking in the seasoned stock rather than being stirred repeatedly.

Doneness: follow the stated timings, but pay attention to the liquid as well. The recipe calls for lowering the heat after about 8 minutes and simmering for another 4–5 minutes once the stock has disappeared.

The crisp base

Socarrat: the final 60–90 seconds over medium-high heat are intended to caramelise the rice underneath. Stay close and listen for the change from simmering to a gentle crackle; stop if you smell scorching.

Rest: covering the pan for 5 minutes after cooking lets the rice settle before serving. Keep the foil and tea towel clear of the hob while the pan rests.

Serving ideas

Lemon wedges make a simple garnish, as suggested in the method. Serve the paella straight from the pan while the rice and vegetables are hot.

For a more rounded plate, add a green salad or another fresh vegetable side. A little lemon juice at the table can brighten the savoury flavours.

Recipe notes & tips

• Drain and pat the artichoke hearts dry before adding them so excess liquid does not enter the pan.
• Cut the asparagus into similarly sized pieces to help it cook evenly.
• Keep the artichokes intact by turning them gently during the first 3 minutes.
• Prepare the garlic, onion and vegetables before heating the pan, as the early cooking steps move quickly.
• Watch closely during the final 60–90 seconds so the socarrat browns rather than burns.

Variations

• Add peas: stir them in with the lima beans for another vegetable in the mix.
• Use fresh tomatoes: cook chopped tomatoes into the base in place of the canned tomato sauce.
• Choose another bean: use a similar amount of another precooked bean if lima beans are unavailable.
• Add lemon: serve extra wedges at the table for a brighter finish.
• Change the vegetables: replace some asparagus with another firm vegetable cut into small pieces.

Common mistakes to avoid

• Wet artichokes: pat them dry before cooking so they do not add unwanted liquid.
• Broken artichokes: turn them gently during the initial 3-minute cook.
• Burnt garlic: fry it for only 30 seconds before adding the paprika.
• Stirring the rice repeatedly: mix it in, shake the pan once, then leave it undisturbed.
• Scorched socarrat: watch the pan closely during the final 60–90 seconds and remove it from the heat if it smells burnt.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions