Vegetable Paella with Peppers & Zucchini | Vegan + Gluten Free Recipe

This Vegetable Paella with Peppers & Zucchini is what delicious and healthy food is all about. We’re talking a ton of Spanish flavors, easy to make, and all done in about 40 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Utiel-Requena for an amazing meal.

To make this recipe, I used Spanish round rice. Which is the one that is typically used to make paella. Very similar to arborio rice or any other short-grain rice. Either way you go, make sure to check the rice package instructions. That way you get your liquid to rice ratios right on the money.

For the vegetables, I used a combination of onions, garlic, red bell peppers, and zucchini. You can mix it up and use whatever vegetable you like or whatever you have on hand. As for the broth, I used homemade vegetable broth, but you can also use chicken broth or even water.

TIPS & TRICKS to Make this Recipe: After you add the rice to the pan, give the paella one final mix. After that, do not mix the rice again. Otherwise it will start to release its starch and lose its beautiful texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make this Vegetable Paella with Peppers & Zucchini

Print

Vegetable Paella with Peppers & Zucchini

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4

Calories 422 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 small onion
• 5 cloves garlic
• 1 red bell pepper
• 1 small zucchini
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1 can butter beans 15.5 oz / 440 grams
• 3 cups vegetable broth 720 ml
• 1/4 tsp saffron threads .17 grams
• 1 sprig rosemary
• 1 cup Spanish round rice (short-grain rice) 200 grams
• sea salt & black pepper
• 1 lemon

Instructions

1. Heat a paella pan with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly the garlic, cut the red bell pepper into thin strips and the zucchini into thin rounds

3. Add the chopped ingredients into the hot pan, mix continuously, after 4 minutes and the ingredients are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes and season with sea salt and black pepper, mix together and then simmer

4. After 4 minutes and the grated tomatoes have slightly thickened, add in the canned butter beans (drained & rinsed), vegetable broth, saffron and rosemary, raise to a high heat and give it a gentle mix

5. Once it comes to a boil add in the rice, give it a mix so everything is evenly distributed, then simmer for 9 to 10 minutes without mixing, then lower to a low-medium heat and simmer for another 6 to 8 minutes or until all the broth has been absorbed, then raise to a medium-high heat and go for 2 to 3 minutes, this is to achieve the socarrat (caramelized burnt rice underneath), remove the pan from heat

6. Cover the pan with a dishcloth and let it rest for 5 minutes, then uncover and garnish with lemon wedges, enjoy!

Recipe Notes

Get the Spanish Saffron I used to make this Recipe

Nutrition Facts

Vegetable Paella with Peppers & Zucchini

Amount Per Serving

Calories 422 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 680mg30%

Potassium 633mg18%

Carbohydrates 64g21%

Fiber 8g33%

Sugar 6g7%

Protein 10g20%

Vitamin A 2126IU43%

Vitamin C 54mg65%

Calcium 61mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.