Spain on a Fork > All Recipes > Main Dishes > Spanish VEGETABLE PAELLA using Basic Pantry Staples
All Recipes, Main Dishes / March 26, 2020

Spanish VEGETABLE PAELLA using Basic Pantry Staples

In this post, I´m going to show you how to make a Spanish VEGETABLE PAELLA using Basic Pantry Staples. This paella has an incredible flavor, it´s easy to make and comes together in 45 minutes. Plus it´s naturally gluten free and vegan.

In all truth, the best part about this vegetable paella, is that it´s made with the most basic ingredients. We´re talking everyday pantries and simple vegetables. Perfect during these difficult times we´re living in.

To make this vegetable paella, I used a traditional paella pan. If you don´t have a paella pan, you can always use a large nonstick frying pan. I also used some high-quality saffron. One of the most important ingredients in a paella.

TIPS & TRICKS to make this Recipe: Make sure to use round rice, very similar to medium grain rice or arborio rice. Remember to not mix the rice after you add it into the pan. This distrups the way the rice cooks and the paella won´t have that traditional texture.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish VEGETABLE PAELLA using Basic Pantry Staples

5 from 1 vote

Spanish VEGETABLE PAELLA using Basic Pantry Staples

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


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic finely minced
  • 1/2 onion finely diced
  • 1/2 red bell pepper roughly diced
  • 20 stalks fresh asparagus cut into 1-inch pieces
  • 15 ounce can artichoke hearts
  • 1 cup precooked lima beans (canned or frozen)
  • 1/2 cup canned tomato sauce
  • 1 cup round rice
  • 2 1/2 cups vegetable broth
  • 1/2 tsp saffron threads
  • 1 tsp sweet smoked Spanish paprika
  • sea salt
  • black pepper


  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the chopped bell pepper, the cut asparagus and the canned artichokes (drained & patted dry), mix the vegetables with the olive oil, after 3 minutes add in the diced onions and continue to mix, after 2 minutes and the onions are translucent, make a well in the pan and add in the minced garlic, mix with the olive oil, 30 seconds later add in 1 teaspoon of sweet smoked paprika and mix it all together, then add in 1/2 cup of canned tomato sauce, 1 cup of precooked lima beans and season with sea salt & black pepper, mix everything together until well combined

  2. About 1 minute after adding the tomato sauce, add in 2 1/2 cups of vegetable broth, pinch in 1/2 teaspoon of saffron threads and give it a gentle mix, once the broth comes to a boil, let it boil for an extra minute so the saffron can really infuse into the broth, then add in 1 cup of round rice and give it a gently mix so everything is evenly divided, after this step do not mix the rice again, as it distrups the way the rice cooks

  3. Eight minutes after adding the rice, lower the fire to a low-medium heat and simmer for 4 to 5 minutes, once there is virtually no broth left, hit it to a medium-high heat and go for 60 to 90 seconds, this will create the socarrat, the famous layer of caramelized burnt rice underneath, then remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella pan, garnish with lemon wedges, enjoy!

Recipe Notes

Get the Saffron Threads I used to Make this Vegetable Paella.

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  1. Lesley Stevens

    Hello! Do you know the amount of calories, fat, fibre and protein in this dish please?

    12 . Apr . 2022
  2. KM

    I have a 46 cms paella pan and trying to make this for about 11 to 12 adults.. should I just triple the recipe? Also any tips on cooking times as well as how can I ensure it is cooked evenly across the pan.. i positioned the pan across three burners.. thanks so much from Australia!

    06 . Dec . 2020
    • Spain on a Fork

      You want to measure out 1/2 cup (120 grams) rice per person. So for 12 people, 6 cups rice with 15 cups (3 3/4 liters) broth. The rest of the ingredients you can triple. Cooking times will vary, just make sure the burners are evenly heating the entire pan and everything will cook evenly. Much love

      06 . Dec . 2020
  3. Janelle Coons

    Can I make this in the oven? My burners are not wide enough for the size of my pan 🙁 and if so what would the temperature be, 350f?
    Thank you so much!

    05 . Aug . 2020
  4. Janelle

    What size paella pan would I need for this recipe? I have a 36 cm paella pan. I am thinking I would need to double your recipe to make in this size pan, but not totally sure.

    02 . Aug . 2020
    • Spain on a Fork

      A 36 cm paella pan feeds 2 to 4 people, so it will actually work perfect with this recipe 🙂 much love!

      02 . Aug . 2020
  5. Terri

    Sounds good, but I wouldn’t call the two key ingredients – “round rice” or saffron to be basic pantry staples.

    14 . Apr . 2020
    • Spain on a Fork

      In Spain, where I live, rice and saffron are common staple items, round rice is very similar to medium grain rice, which is easily available in every supermarket (I used to buy it at Vons when I was in the USA), and saffron, well again, it is a spice you can pick up at any supermarket around the world 🙂 thanks for the comment, much love

      14 . Apr . 2020
  6. Jim Owens

    5 stars
    Made this for lunch today. Wonderful! I suggest using frozen artichoke hearts in place of those from a can or jar.

    12 . Apr . 2020
    • Spain on a Fork

      Glad you enjoyed the paella Jim! Yeah frozen artichokes are great, but mercadona was out of them and only had the jarred ones….lol…..much love

      12 . Apr . 2020

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