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Paella with vegetables

Author
Cookinero 8 Apr 2025
4220
Paella with vegetables

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

Paella with vegetables

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

Step 2

Paella with vegetables

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

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