Looking for a nourishing one-pot meal that’s bursting with colour? This Spanish Veggie Paella is one of our absolute favourites! Packed with fresh vegetables, warming spices, and protein-rich nuts, it’s wholesome, satisfying, and incredibly simple to make. No need for multiple pots or fancy ingredients—just a single pan and a few pantry staples. Easy prep, easy clean-up!
When Lil’ L was four years old, we took a trip to the beautiful island of Majorca. It was there that he had his first encounter with paella—the enormous pans filled with mussels and crab claws left quite the impression! Thankfully, the restaurant also offered a veggie version, which was just as vibrant and flavourful, minus the seafood. Back home, I couldn’t wait to recreate the dish, and I was thrilled to discover how quick and easy it was to make. This version has become a firm family favourite!
Recipe Card
Spanish Veggie Paella
Ingredients
- 1 TBSP olive oil
- 1 large brown onion (160g) finely diced
- 2 tsp minced garlic
- 1 red bell pepper (200g) deseeded and diced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 300 g / 1⅓ cups Spanish paella rice
- pinch of saffron* or substitute with ¼ tsp ground turmeric
- 1 medium tomato (100g) diced
- 1 litre / 4 cups hot vegetable stock (broth)
- handful of fine green beans (about 100g) trimmed and halved
- 6 –8 baby corn
- 80 g / ½ cup cashews
- salt to taste
- ground black or cayenne pepper to taste
- 16 black pitted olives
- sprinkling of green nori flakes or dried parsley
- 35 g / ⅓ cup toasted flaked almonds
Instructions
- Infuse the saffron in a little hot water and prepare the vegetable stock.
- In a large, deep-sided frying pan (skillet), gently heat the oil. Add the onion and cook until soft. Meanwhile, chop the remaining vegetables.
- Add the garlic, bell pepper, cumin, and paprika. Cook for a minute, adding a splash of water if needed to prevent sticking.
- Stir in the rice and saffron (or turmeric), followed by the tomato and hot stock. Bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
- Add the green beans, baby corn, and cashews. Simmer for another 10 minutes. Stir regularly towards the end of the cooking time. Add a little more stock or water, if needed.
- While the rice is cooking, prepare any side dishes. (My family loves to serve this paella with some Crispy Garlic Bread, Toasted Tortilla Chips, or a large bowl of Crispy Kale).
- Once the rice is tender but still has a slight bite, remove from the heat. Season to taste with salt and pepper.
- Serve on warm plates with a scattering of olives, nori flakes or parsley, and toasted flaked almonds.
Notes
If you try this recipe, I’d love to hear how it went! Share your thoughts in the comments or tag me on social media using #bitofthegoodstuff or @goodstuffsharon. I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Wishing you a joyful week!
With love,
Looks really yummy and nourishing. going out to buy the ingredients a.s.a.p.
Hey Christine! I hope you enjoy this dish as much as we do. It’s one our all-time favourites. Really easy to make too 🙂
Oh I love paella. With the extra veggies it gives the dish a wonderful pop of color!
Oh, this looks so fabulous! Perfect party food, or perhaps just a great weekend dish. I’ve never had “real” paella, but I know that I want to try this one. 🙂
Thanks Ricki! We love this paella dish and often serve it as a quick week day meal (though it would make great party food too!)
I hope you’re having a great week. Are you snowed in over there? It’s actually snowing here in the South West UK and my little boy is very excited indeed as it rarely snows here!
Hi Sharon! Not snowed in, but verrrrry cold! I heard about the snow over there, from my best friend who lives there, though–sounds like quite the adventure! Stay warm and drink lots of hot chocolate. 🙂
I don’t know that I’ve ever tried paella–isn’t that crazy? I do have some saffron that I need to use up though, so this would be a great way. Sounds delicious!
Hi Candy!
Spanish paella would be a great way to use your saffron. It gives the paella the most wonderful flavour and colour. This dish is one of the only occasions where I use a white rice (to keep it authentic). I will have to try it with brown rice one day but I imagine it’ll make quite a difference to the dish in terms of flavour, colour and texture x
Wow that just looks so delicious!!!!! 😀