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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.