Spain on a Fork > All Recipes > Main Dishes > Authentic Spanish Vegetable Paella | So GOOD you won´t Miss the Meat
All Recipes, Main Dishes / March 30, 2022

Authentic Spanish Vegetable Paella | So GOOD you won´t Miss the Meat

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.

Authentic Spanish Vegetable Paella
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.

Authentic Spanish Vegetable Paella
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.

Authentic Spanish Vegetable Paella

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.

Authentic Spanish Vegetable Paella

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
5 from 2 votes
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Authentic Spanish Vegetable Paella

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 730 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. Heat a paella pan with a medium-high heat and add in 1/4 cup extra virgin olive oil

  3. 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

  4. 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

  5. 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

  6. 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

Nutrition Facts
Authentic Spanish Vegetable Paella
Amount Per Serving
Calories 730 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Sodium 477mg21%
Potassium 690mg20%
Carbohydrates 107g36%
Fiber 11g46%
Sugar 9g10%
Protein 13g26%
Calcium 71mg7%
Vitamin C 53mg64%
Vitamin A 6976IU140%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Comments

  1. Tim W

    love your paellas!

    13 . Jun . 2022
    • Spain on a Fork

      Thank you! Much love 🙂

      14 . Jun . 2022
  2. Sonya

    5 stars
    I 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 🙂

    12 . Jun . 2022
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      13 . Jun . 2022
  3. Shannon

    5 stars
    Hi, 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!

    20 . Apr . 2022
    • 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 . 2022
  4. Gloria 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 . 2022
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      30 . Mar . 2022
  5. Ramya

    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 . 2022
    • Spain on a Fork

      Sounds great! Much love Ramya 🙂

      30 . Mar . 2022

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