Late Summer Vegetable Paella with Saffron and Herbs
A vegetable-forward paella perfumed with saffron and smoked paprika, loaded with late-summer zucchini, peppers, and green beans over golden short-grain rice. One pan, mostly hands-off.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Main Course
Cuisine Spanish
- 2 Tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp smoked paprika
- Pinch saffron threads soaked in 1 Tbsp warm water
- 1 cup short-grain rice like arborio or bomba
- 1 1/2 cups vegetable broth warm
- 1 cup chopped tomatoes fresh or canned
- 1 cup chopped zucchini
- 1/2 cup chopped bell pepper
- 1/2 cup green beans trimmed and halved
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Optional: lemon wedges for serving
Build the Flavor
In a wide skillet or paella pan, heat the olive oil over medium heat. Add the onion and cook 5-6 minutes, until soft.
Stir in the garlic, smoked paprika, and saffron with its soaking water. Cook for 1 more minute.
Add Rice and Veggies
Stir in the rice, coating it well in the spices and oil. Add the warm broth and tomatoes and bring to a gentle simmer.
Nestle the zucchini, bell pepper, and green beans into the rice.
Simmer and Set
Reduce heat to low and cook uncovered for 25-30 minutes, without stirring, until the rice absorbs the liquid and forms a golden crust on the bottom.
Remove from heat, cover with a towel or lid, and let steam for 5-10 minutes before serving.