3-Ingredient Vegetable Paella Easy One Pan – Mouthwatering Magic

Name: 3-Ingredient Vegetable Paella Easy One Pan - Mouthwatering Magic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 cup short-grain rice (e.g., Arborio or Bomba); 2 cups vegetable broth; 1 onion, diced; 1 red bell pepper, sliced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp turmeric; 1/4 tsp saffron threads (optional); 3 tbsp olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Author: lia

Published: December 14, 2025

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Oh, let me tell you about my love affair with this vegetable paella! It all started when I needed a quick, satisfying dinner that wouldn’t leave me with a mountain of dishes. One pan, a handful of fresh veggies, and some pantry staples – that’s all it takes to whip up this Spanish-inspired wonder. After testing countless versions (some disastrous, I’ll admit!), I’ve perfected this easy recipe that’s become my go-to when I want something flavorful without the fuss. The best part? It’s packed with colorful vegetables and has that authentic paella taste, but without any of the usual stress. Trust me, once you try this, you’ll be making it every week!

Why You’ll Love This Vegetable Paella Easy One Pan

Oh, where do I even start? This paella has saved my weeknight dinners more times than I can count. Here’s why you’ll fall for it too:

One pan wonder: Minimal cleanup means more time to enjoy your meal (and maybe even relax!).
Bursting with color and flavor: The mix of fresh veggies and warm spices makes every bite exciting.
Super adaptable: Out of zucchini? Use eggplant. No saffron? Paprika works in a pinch. Make it yours!
Ready in under 30 minutes: From chopping to serving, it’s faster than waiting for takeout.
Leftovers taste even better: The flavors meld beautifully overnight—if it lasts that long!

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Ingredients for Vegetable Paella Easy One Pan

Here’s what you’ll need for this simple yet spectacular dish – I’ve grouped everything by how you’ll prep it to make cooking even easier:

Rice & liquid: 1 cup short-grain rice (Arborio or Bomba work great), 2 cups vegetable broth (use low-sodium if you’re watching salt)
Diced veggies: 1 medium onion (diced), 1 zucchini (diced into half-moons), 2 cloves garlic (minced)
Sliced beauties: 1 red bell pepper (thin slices), 1 cup cherry tomatoes (halved)
Flavor makers: 1 tsp smoked paprika, ½ tsp turmeric, ¼ tsp saffron threads (if you’ve got them!), 3 tbsp olive oil
Finishing touches: Salt and pepper to taste, handful of fresh parsley (chopped)

Ingredient Notes & Substitutions

No stress if you’re missing something – this recipe is super flexible! No zucchini? Try diced eggplant or yellow squash instead. Saffron too pricey? An extra pinch of smoked paprika works in a pinch (it’ll still taste amazing). For gluten-free folks, just double-check that your rice and broth are certified GF. And if you want to boost the protein, toss in some chickpeas or cubes of baked tofu at the end.

Equipment You’ll Need

Honestly, this dish is so simple you probably already have everything! Just grab your large deep skillet or paella pan (12-inch minimum so everything cooks evenly) and a trusty wooden spoon for stirring. That’s it—no fancy gadgets required!

How to Make Vegetable Paella Easy One Pan

Alright, let’s get cooking! I promise this is easier than it looks – just follow these simple steps and you’ll have a gorgeous golden paella in no time:

Sizzle your base: Heat the olive oil in your pan over medium heat. Toss in the diced onion and garlic – you’ll know it’s ready when the kitchen smells amazing and the onions turn translucent (about 3 minutes).
Colorful veggies: Add those beautiful bell pepper slices and zucchini. Give them 5 minutes to soften slightly – you want them to still have some bite for texture.
Rice time: Stir in the rice, smoked paprika, turmeric, and saffron (if using). Keep stirring for about 1 minute until the rice gets slightly toasty and the spices become fragrant.
Liquid gold: Carefully pour in the vegetable broth – it’ll sizzle! Bring everything to a lively boil, then immediately reduce the heat to low. Cover that pan and let it simmer for 15-20 minutes. No peeking – the steam needs to work its magic!
Tomato magic: When most of the liquid is absorbed (the rice should still have a slight bite), artfully arrange those cherry tomato halves on top. Cook uncovered for 2 more minutes – just enough to warm them through.
Final touch: Sprinkle with salt, pepper, and that vibrant parsley. Let it rest for 5 minutes (I know it’s hard to wait!) – this helps all the flavors come together beautifully.

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Tips for Perfect Vegetable Paella

Here’s my secret weapon for paella success: resist stirring after adding the broth – that’s how you get that perfect slightly crispy bottom layer called socarrat. Check doneness by tasting the rice – it should be tender but not mushy. And that resting time? Non-negotiable – it makes all the difference!

Serving Suggestions for Vegetable Paella

Oh, the fun part—time to plate up this vibrant dish! I love serving my paella with lemon wedges on the side – a squeeze of that bright citrus takes it to another level. A basket of warm crusty bread is perfect for scooping up every last saffron-scented grain. For a lighter meal, pair it with a simple green salad dressed with olive oil and sherry vinegar. This recipe makes enough for 4 generous main dish portions – or stretch it further if you’re adding sides. Trust me, everyone will be coming back for seconds!

Storing and Reheating Vegetable Paella

Here’s the beautiful thing about this paella – it gets even better as leftovers! Just transfer any extra to an airtight container (I like glass – no stains!) and pop it in the fridge for up to 3 days. When reheating, splash in a tablespoon or two of broth or water to bring back that perfect moisture – microwave for 2 minutes or warm it gently on the stove. Pro tip: The crispy bits on the bottom? Those are gold – don’t stir them in until after reheating!

Vegetable Paella Easy One Pan Nutritional Info

Here’s the scoop on what’s in each serving—keep in mind these are estimates that can vary based on your exact ingredients. Per serving you’re looking at: 280 calories, 8g fat (1g saturated), 45g carbs (3g fiber), and 5g protein. It’s naturally cholesterol-free and packed with all those good veggie nutrients!

Frequently Asked Questions

I get questions about this vegetable paella all the time – here are the answers to the ones that pop up most often:

Can I add protein to this vegetarian paella? Absolutely! I love tossing in a can of drained chickpeas (add them with the tomatoes) or cubes of crispy tofu. For a special occasion, artichoke hearts make a delicious addition too.

Is it okay to freeze leftover paella? Honestly? I wouldn’t recommend it. Rice tends to get mushy when frozen and reheated – it’s much better enjoyed fresh or kept in the fridge for a couple days.

What if I don’t have saffron? No worries! The smoked paprika and turmeric still give amazing flavor. If you want that golden color without the saffron price tag, a pinch of annatto powder works too.

Can I use regular long-grain rice? You can, but the texture won’t be quite the same. Short-grain rice absorbs liquid differently and gives that perfect paella bite. If you must substitute, reduce the broth by about ¼ cup.

Why shouldn’t I stir after adding the broth? This is key for that slightly crispy bottom layer called socarrat – it’s the hallmark of great paella! Stirring would make the rice release starch and turn mushy.

Rate This Recipe

Did you make this vegetable paella? I’d love to hear how it turned out! Drop your star rating below and tell me what you thought – your feedback helps me create even better recipes for you. Happy cooking!