Ingredients and substitutions
This vibrant Summer Veggie Paella is a colorful, plant-based twist on the classic Spanish dish, packed with seasonal vegetables and aromatic spices. Below is a list of ingredients along with suggested substitutions to suit different tastes and pantry availability.
- 1 ½ cups short-grain rice (such as Bomba or Arborio) – These varieties absorb flavor well and maintain a creamy texture. If unavailable, use medium-grain rice as a substitute.
- 3 tablespoons olive oil – Extra virgin olive oil adds richness. For a lighter option, use avocado oil.
- 1 medium yellow onion, finely chopped – Shallots or red onions can be used for a slightly different flavor profile.
- 3 garlic cloves, minced – Fresh garlic is ideal, but 1 teaspoon of garlic powder can be used in a pinch.
- 1 red bell pepper, sliced into strips – Any color bell pepper works; use a mix for added color.
- 1 zucchini, sliced into half-moons – Yellow squash is a great alternative or addition.
- 1 cup cherry tomatoes, halved – Grape tomatoes or chopped vine tomatoes can be used instead.
- 1 cup green beans, trimmed and halved – Asparagus or snap peas make excellent seasonal substitutes.
- 1 teaspoon smoked paprika – Adds depth and smokiness. Regular paprika can be used, though it lacks the smoky flavor.
- ½ teaspoon saffron threads, steeped in 2 tablespoons warm water – For a budget-friendly option, use turmeric for color, though it won’t replicate the saffron’s unique aroma.
- 4 cups vegetable broth – Use low-sodium broth to control salt levels. Homemade broth enhances flavor.
- Salt and freshly ground black pepper, to taste – Adjust according to preference and broth saltiness.
- ½ cup frozen peas – Add at the end for a pop of sweetness. Fresh peas can be used when in season.
- Fresh parsley, chopped (for garnish) – Optional, but adds freshness and color.
- Lemon wedges (for serving) – Brightens the dish and balances the richness.
These ingredients come together to create a satisfying, one-pan meal that celebrates the best of summer produce. Feel free to adapt the vegetables based on what’s fresh and available in your local market.
Step-by-step cooking instructions
Begin by heating the olive oil in a large, wide skillet or traditional paella pan over medium heat. Once the oil is shimmering, add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the sliced red bell pepper and zucchini to the pan. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and take on a bit of color. Next, stir in the green beans and cherry tomatoes, allowing them to cook for another 3–4 minutes until the tomatoes start to release their juices.
Sprinkle in the smoked paprika and season with salt and freshly ground black pepper. Stir well to coat the vegetables evenly with the spices. Add the rice to the pan and stir to combine, allowing the grains to toast slightly for 1–2 minutes. This step helps the rice absorb the flavors more effectively.
Pour in the warm vegetable broth and the saffron water, gently stirring to distribute the rice and vegetables evenly across the pan. Bring the mixture to a gentle simmer, then reduce the heat to low. Do not stir the rice from this point forward—this helps develop the traditional socarrat, the crispy bottom layer prized in paella.
Let the paella simmer uncovered for about 18–20 minutes, or until most of the liquid has been absorbed and the rice is tender. If the liquid evaporates too quickly before the rice is fully cooked, add a bit more warm broth or water as needed.
In the final 5 minutes of cooking, scatter the frozen peas over the top of the paella. Cover the pan loosely with foil or a lid and let it steam for 5 minutes off the heat. This allows the peas to warm through and the rice to finish cooking in its own steam.
Before serving, garnish with chopped fresh parsley and arrange lemon wedges around the pan. Serve directly from the pan for an authentic presentation and enjoy the vibrant flavors of summer in every bite.
Serving suggestions and storage tips
Summer Veggie Paella is best enjoyed fresh from the pan, but it also lends itself well to casual gatherings and make-ahead meals. For serving, bring the entire paella pan to the table to create a rustic, communal dining experience. Encourage guests to squeeze fresh lemon wedges over their portions to enhance the brightness of the vegetables and balance the richness of the rice. Pair the dish with a crisp white wine, such as Albariño or Sauvignon Blanc, or a chilled sparkling water infused with citrus and herbs for a refreshing non-alcoholic option.
If you’re serving this paella as part of a larger spread, consider accompanying it with a simple green salad dressed in a lemon vinaigrette, or a side of marinated olives and crusty bread to round out the meal. For a heartier option, grilled tofu or chickpeas tossed in smoked paprika can be served on the side for added protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the paella in a skillet over medium heat with a splash of vegetable broth or water to prevent drying out. Cover and warm through, stirring occasionally. Avoid microwaving if possible, as it can make the rice rubbery and diminish the texture of the vegetables.
For longer storage, the paella can be frozen in individual portions. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 1 month. To reheat, thaw overnight in the refrigerator and then warm on the stovetop as described above. While the texture may change slightly, the flavors will still be delicious and satisfying.