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:

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Watch the Video Below on How to Make this Authentic Spanish Vegetable Paella

Authentic Spanish Vegetable Paella
5 from 8 votes

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


  • 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


  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%
Vitamin A 6976IU140%
Vitamin C 53mg64%
Calcium 71mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Sharon Mobilia

    5 stars
    The kids said “ mum for something you’ve cooked, that was pretty good “. I class that as a win!!

    29 . Apr . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      30 . Apr . 2024
  2. Christine

    5 stars
    I made this for dinner last night and we loved it. We used YOUR recipe for vegetable broth which took it to the next level. It is very flavorful. Getting the socarrat is tricky though. Any tips for getting an even crust without burning? Thanks for yet another delicious recipe.

    26 . Jan . 2024
    • Spain on a Fork

      Try doing the socarrat at a lower heat for a longer time 🙂 Much love!

      27 . Jan . 2024
  3. Barb

    5 stars
    This recipe is delicious! I have made it numerous times in a 12” pan. Now I have a 17” paella pan. What changes in the ingredients should I make? Double the amounts or 1 1/2 the amounts? Thanks

    01 . Jan . 2024
    • Spain on a Fork

      1 1/2 times the amount will do the trick! Much love 🙂

      01 . Jan . 2024
  4. Becky

    5 stars
    My partner and I cooked this for dinner this evening- our first paella attempt- and it came out perfect! A beautiful recipe! My anti-veg partner says this is now his favourite meal! Thank you so much for sharing 🙂

    23 . Dec . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      24 . Dec . 2023
  5. johanna

    5 stars
    It was easy cook and delicious !

    25 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      26 . Oct . 2023
  6. Pam C

    I am super excited to try this – can I use an enamel coated cast iron braiser pan or Dutch oven? Can I cook it in the oven instead of stovetop? Should I cover it with the lid? Thank you!!!!

    23 . Aug . 2023
  7. Dag

    5 stars
    First time I made paella, followed the recipe to the letter and it tasted just like a beautiful one I had in Denia a few weeks ago. Your website is just amazing and I will just start at one end and make every single dish. Tomorrow Sopa de Huevos de Ronda. Thank you ever so much for your work.

    11 . Apr . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      12 . Apr . 2023
  8. Dean Hooley

    Dean from Brisbane…
    Done the paella yesterday…Just Brilliant.
    Wish I had a photo, but by the time I got there, all but gone.
    Instructions were clear and concise, wonderfully illustrated and easy to follow and I thank you.
    Achieved the burnt bits too…. 🙂
    Lovely meal, cant wait for the Seafood Version.
    Much Love.

    08 . Apr . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment Dean 🙂 Much love

      09 . Apr . 2023
  9. michelle

    hi! I am using a 15 in paella pan, 40cm. Would you double the recipe? Use double the rice and all other ingredients?

    20 . Jan . 2023
    • Spain on a Fork

      Double everything except for the olive oil 🙂 Much love!

      21 . Jan . 2023
  10. Pria Zachariah

    Hi what tomato sauce did you use? It looks homemade

    11 . Nov . 2022
    • Spain on a Fork

      I finely grated fresh tomatoes 🙂 Much love!

      13 . Nov . 2022
  11. Tim W

    love your paellas!

    13 . Jun . 2022
    • Spain on a Fork

      Thank you! Much love 🙂

      14 . Jun . 2022
  12. 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
  13. 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
  14. 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
  15. 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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