Easy Vegetable Paella

Name: Easy Vegetable Paella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 250 g paella rice; 400 g butter beans or cannellini beans; 1 onion, finely diced; 2 red bell peppers, chopped; 200 g green beans or tenderstem broccoli; 227 g chopped tomatoes; 3 clove garlic, crushed or finely grated; 1 1/2 tbsp sunflower or vegetable oil; 125 ml white wine; 750 ml vegetable stock; 1 tbsp smoked paprika; 1 pinch saffron; 2 lemons

This easy vegetable paella is packed with smoky paprika, sweet peppers, tender beans, and bright lemon. It delivers all the comfort of a classic paella in one pan, making it a satisfying vegetarian dinner for weeknights or casual entertaining.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

paella rice
250 g
butter beans or cannellini beans
400 g
onion, finely diced
1
red bell peppers, chopped
2
green beans or tenderstem broccoli
200 g
chopped tomatoes
227 g
garlic, crushed or finely grated
3 clove
sunflower or vegetable oil
0.5 tbsp
white wine
125 ml
vegetable stock
750 ml
smoked paprika
1 tbsp
saffron
1 pinch
lemons
2

Step-by-Step Instructions

Heat the oil in a large lidded skillet or shallow pan over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the red peppers and cook for 5 minutes more, then add the garlic and cook for 30 seconds until fragrant. Sprinkle in the smoked paprika and stir for another 30 seconds.

Add the paella rice and stir well so the grains are coated in the oil and spices. Cook for 1 to 2 minutes, then pour in the white wine, if using, and let it bubble for 2 to 3 minutes until slightly reduced. Stir in the chopped tomatoes, vegetable stock, and saffron, if using.

Add the butter beans and bring the mixture to a boil. Reduce to a gentle simmer and cook for 10 minutes, stirring only once or twice if needed. Scatter the green beans or broccoli over the top, cover, and cook for 3 to 4 minutes until the vegetables are tender and the rice is cooked through. If the pan looks too wet, uncover and cook for a few more minutes to dry it out slightly. Remove from the heat, squeeze over the lemon juice, and serve with lemon wedges.

Chef's Tips

For the best texture, avoid stirring the rice too often once the stock is added so a light crust can form on the bottom. If you do not have saffron, the paella will still taste great without it. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.