EASY Weeknight Vegetable Paella Recipe | Done in Just 30 Minutes
This EASY Weeknight Vegetable Paella is packed with authentic Spanish flavors, effortless to put together and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from the region of Utiel-Requena for the perfect weeknight meal.
To make this recipe, I used a combination of onions, garlic, red bell pepper and carrots. Of course, you can mix it up and use whatever vegetables you like or whatever you have on hand. As for the liquid, I used homemade vegetable broth, but you can also use chicken broth or even water.
For the rice, I used Spanish round rice. Which is the one that is typically used to make Paella. Very similar to arborio rice. You can use any type of rice you like. Just make sure to check the package instructions for the rice you are using. That way your rice-to-liquid ratios and cooking times are right on the money.
TIPS & TRICKS to Make this Recipe: Once you add the broth, give the rice one final mix so everything is evenly distributed. After this step, don’t mix the rice again. Otherwise, it will start to release its starch and lose its texture.
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Watch the Video Below on How to Make this Weeknight Vegetable Paella
EASY Weeknight Vegetable Paella Recipe
- 3 cups vegetable broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 5 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 1/2 cup canned butter beans (drained) 130 grams
- 1 cup Spanish round rice 190 grams
- pinch sea salt
- dash black pepper
- chopped fresh parsley for garnish
Add the broth into a sauce pan, pinch in the saffron threads and heat with a medium-high heat
in the meantime, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, finely chop the carrot (peeled) and finely grate the tomatoes
Heat a paella pan with a medium-high heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, except for the tomatoes, mix continuously, after 3 to 4 minutes and vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in the rice, mix together until well mixed, then add in the butter beans and the simmering broth, give it one final mix so everything is evenly distributed, do not mix the rice again after this step
After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower it to a low-medium heat, simmer for 4 to 5 minutes or until all the broth has been absorbed, then raise it to a medium-high heat and go for 2 to 3 minutes, this is to achieve the socarrat, which is the caramelized burnt rice underneath, then remove the pan from the heat and cover with a dishcloth
After a couple of minutes uncover the pan and top off with chopped fresh parsley, enjoy!
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