Paella de Verduras: A Celebration of Vegetables in Spanish Cuisine

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Paella de Verduras, or Vegetable Paella, is a delicious and vibrant dish that highlights the bounty of fresh vegetables combined with the aromatic flavors of saffron-infused rice. Originating from the Valencia region of Spain, paella has become synonymous with Spanish culinary tradition, known for its colorful presentation and rich, savory taste. Paella de Verduras offers a vegetarian twist on the classic paella, showcasing a variety of seasonal vegetables that are cooked together with rice in a large, shallow pan (paellera), allowing the flavors to meld beautifully.


  • 1 cup bomba rice (or other short-grain rice suitable for paella)
  • 2 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup artichoke hearts, quartered (fresh or canned)
  • 1 tomato, grated or finely chopped
  • 1/2 cup green peas (fresh or frozen)
  • A pinch of saffron threads
  • 1 teaspoon smoked paprika (pimentón)
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish


  1. Prepare the Saffron Broth:
    • In a small saucepan, heat the vegetable broth until simmering. Add the saffron threads and let them steep in the broth for about 10-15 minutes to infuse the flavor and color.
  2. Sauté the Vegetables:
    • In a paella pan or a large, shallow skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add Bell Peppers and Zucchini:
    • Stir in thinly sliced red and green bell peppers, cooking until they start to soften, about 5 minutes. Add diced zucchini and continue to sauté for another 3-4 minutes.
  4. Incorporate Tomatoes and Seasonings:
    • Add grated or finely chopped tomato to the pan, stirring to combine with the vegetables. Season with smoked paprika, salt, and pepper to taste. Cook for 2-3 minutes until the tomatoes begin to break down.
  5. Add Rice and Saffron Broth:
    • Sprinkle the bomba rice evenly over the vegetables in the pan. Carefully pour in the saffron-infused vegetable broth, distributing it evenly over the rice and vegetables. Gently stir to combine.
  6. Simmer and Cook:
    • Bring the paella to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 15-20 minutes, or until the rice is almost tender and most of the liquid has been absorbed. Do not stir the paella during this time to develop the socarrat, the caramelized crust on the bottom of the pan.
  7. Add Green Beans, Artichoke Hearts, and Peas:
    • Arrange green beans, quartered artichoke hearts, and green peas on top of the paella. Cover the pan with foil or a lid and cook for an additional 5-10 minutes, or until the rice is fully cooked and the vegetables are tender.
  8. Rest and Serve:
    • Remove the paella from heat and let it rest, covered, for 5-10 minutes. Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.

Variations and Serving Suggestions:

  • Seafood Addition: For a non-vegetarian version, add cooked shrimp, mussels, or calamari rings to the paella during the last 5 minutes of cooking.
  • Spicy Variation: Add a pinch of red pepper flakes or a sliced chili pepper for a spicier kick.

Conclusion: Paella de Verduras showcases the vibrant colors and flavors of fresh vegetables combined with saffron-infused rice, creating a delightful and satisfying dish that celebrates Spanish culinary tradition. This vegetarian twist on the classic paella is perfect for both casual dinners and special occasions, offering a taste of Spain’s rich gastronomic heritage. By following this recipe, you can recreate the authentic flavors of Paella de Verduras in your own kitchen, bringing a piece of Spanish culinary culture to your table.

Enjoy the vibrant flavors of Vegetable Paella and savor the combination of seasonal vegetables and saffron-infused rice, creating a memorable dining experience that captures the essence of Spanish cuisine!

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Written by Robert Zelesky

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