Paella with vegetables

Name: Paella with vegetables
Total time: 1 hour
Yield: 2
Cuisine: European
Ingredients: Rice - 150 g; Water - 400 g; Zucchini - 300 g; Carrots - 100 g; Tomato - 180 g; Green beans - 50 g; Canned peas - 40 g; Onions - 80 g; Parsley - 20 g; Garlic - 10 g; Saffron - 2 g; Paprika - 3 g

Cookinero 8 Apr 2025

3130

Vegetable paella is a tasty, healthy and very filling dish that can be safely included in a diet menu as breakfast or lunch. Vegetable paella will appeal to vegetarians and even children. After all, it is so bright, aromatic and appetizing.

How to cook Paella with vegetables

Step 1

Prepare the beans. Boil the green beans in salted water. Drain the water and set the beans aside in a separate bowl.

Step 2

Prepare the paella. Heat the oil in a deep frying pan. Fry the onion and garlic over high heat until golden brown for 2 minutes. Add the zucchini and carrots. Season with salt and pepper. Fry for another 5 minutes, stirring constantly. Add the rice, tomatoes, paprika and saffron to the pan, pour in water and stir. Bring to a boil, reduce heat and simmer until the liquid evaporates. 5 minutes before the end of cooking, add the beans and peas to the rice and vegetables.

Paella with vegetables - FAQ About Ingredients, Baking Time and Storage

Can I use frozen vegetables instead of fresh ones in this paella?

Yes, frozen vegetables like green beans, peas, or mixed veggies work well. Just thaw and drain them before adding to avoid excess moisture in the dish.

How can I make this paella vegetarian or vegan?

The recipe is already vegetarian. For a vegan version, ensure your rice and spices are vegan-friendly (some saffron may contain additives). Omit cheese if garnishing.

What’s the best way to store leftover paella?

Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Reheat in a pan with a splash of water to revive the texture.

Can I substitute saffron if I don’t have any?

Yes, use ½ tsp turmeric for color and a pinch of smoked paprika for depth, though the flavor won’t be identical. Saffron threads are ideal if available.

How can I adjust this recipe for a low-carb diet?

Replace rice with cauliflower rice. Sauté it briefly at the end to avoid mushiness, and reduce cooking time since it doesn’t need to absorb liquid.

Can I freeze this vegetable paella?

Yes, freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with added broth.

What protein can I add to make this dish heartier?

Try chickpeas, tofu, or tempeh for plant-based options. For meat, add diced chicken or shrimp—cook them first before adding vegetables.

How do I prevent the rice from sticking to the pan?

Use a wide, heavy-bottomed pan, avoid over-stirring once liquid is added, and ensure even heat distribution. A proper paella crust (socarrat) is normal at the bottom.

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