Spain on a Fork > All Recipes > Main Dishes > EASY Weeknight Vegetable Paella Recipe | Done in Just 30 Minutes
All Recipes, Main Dishes / January 10, 2024

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.

Weeknight Vegetable Paella
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.

Weeknight Vegetable Paella
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.

Weeknight Vegetable Paella

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.

Weeknight Vegetable PaellaKey Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Weeknight Vegetable Paella

EASY Weeknight Vegetable Paella Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 380 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Add the broth into a sauce pan, pinch in the saffron threads and heat with a medium-high heat

  2. 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

  3. Heat a paella pan with a medium-high heat and add in the olive oil

  4. 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

  5. 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

  6. 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

  7. After a couple of minutes uncover the pan and top off with chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
EASY Weeknight Vegetable Paella Recipe
Amount Per Serving
Calories 380 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 733mg32%
Potassium 516mg15%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 7g8%
Protein 7g14%
Vitamin A 7162IU143%
Vitamin C 51mg62%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Easy Weeknight Vegetable Paella Recipe – Lätt vardagsmiddag – Grönsakspaella – Nyttig mat ska vara god

    […] Receptet kommer från Spain on a Fork. […]

    09 . Feb . 2024
  2. Laurie Kay

    5 stars
    I made this for supper tonight – everyone loved it! Delicious!

    16 . Jan . 2024
    • Spain on a Fork

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

      17 . Jan . 2024
  3. laurelie Campeau

    5 stars
    I made it tonight for our supper. I am not a huge fan of rice so I didn’t expect to like it that much. Well it was quite delicious! I would say it is definitely a keeper. Thanks, another great, cheap, easy tasty and nutritious meal!

    13 . Jan . 2024
    • Spain on a Fork

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

      13 . Jan . 2024
  4. Renate

    5 stars
    I made this last night. It was delicious!! Substituted the beans for peas and the veg stock for chicken. The left overs was even better this morning! Making your seafood paella tomorrow night. Thanks for all the great recipes ♥️

    11 . Jan . 2024
  5. Matt Meyer

    Looks delicious

    11 . Jan . 2024
    • Spain on a Fork

      Thank you! Much love 🙂

      11 . Jan . 2024
  6. Ramya

    Cant wait to make this soon for me i never had easy weeknight vegetable paella before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    10 . Jan . 2024
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      10 . Jan . 2024

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