Name: Quick Vegetable Paella Valenciana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 350 g bomba rice (short-grain paella rice, rinsed briefly and drained); 200 g artichoke hearts (fresh or jarred, quartered if large); 150 g green peas (fresh or thawed frozen peas); 150 g broad beans (shelled and blanched); 1 pcs bell pepper (red or green, sliced into strips); 0.1 g saffron (crumbled and steeped in warm broth for color and aroma); 1.05 l vegetable broth (hot, preferably low-sodium); 3 tbsp olive oil (extra-virgin for sautéeing); 1 pcs onion (medium, finely chopped); 2 pcs garlic cloves (minced); 1 tsp smoked paprika (pimentón dulce or smoked, to taste); 1 tsp salt (adjust to taste, more if using unsalted broth); 1 pcs lemon (cut into wedges for serving); 2 tbsp fresh parsley (chopped for garnish)

Paella Valenciana

Prep: 20 min • Cook: 25 min. A vibrant and accessible vegetarian take on Paella Valenciana that layers bomba rice with seasonal vegetables — artichoke hearts, green peas and broad beans — and fragrant saffron for a colorful, lighter main. This version keeps the classic wide-pan presentation and a sought-after socarrat crust while remaining approachable for home cooks.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 4
Course: Main
Complexity: Easy

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Ingredients

12oz bomba rice(short-grain paella rice, rinsed briefly and drained)
7oz artichoke hearts(fresh or jarred, quartered if large)
5oz green peas(fresh or thawed frozen peas)
5oz broad beans(shelled and blanched)
1 pc bell pepper(red or green, sliced into strips)
0oz saffron(crumbled and steeped in warm broth for color and aroma)
1 1/8 qt vegetable broth(hot, preferably low-sodium)
3 tbsp olive oil(extra-virgin for sautéeing)
1 pc onion(medium, finely chopped)
2 pcs garlic cloves(minced)
1 tsp smoked paprika(pimentón dulce or smoked, to taste)
1 tsp salt(adjust to taste, more if using unsalted broth)
1 pc lemon(cut into wedges for serving)
2 tbsp fresh parsley(chopped for garnish)

Instructions

Lightly heat a 12-inch paella pan or wide skillet over medium heat and add the olive oil.
Add the chopped onion and sauté 3–4 minutes until softened, then add the minced garlic and cook 30 seconds.
Add the sliced bell pepper and artichoke hearts; cook 3–4 minutes until they begin to soften.
Stir in the smoked paprika, then add the bomba rice and cook, stirring, 1–2 minutes so the grains are evenly coated.
Pour in the hot vegetable broth with the crumbled saffron and bring to a gentle boil, spreading the rice evenly across the pan.
Nestle the peas and broad beans into the rice, season with salt, and avoid stirring from this point to allow the rice to cook evenly.
Reduce to medium-low and simmer uncovered 15–18 minutes, until most liquid is absorbed and the rice is tender.
If you want a socarrat, increase heat for 1–2 minutes at the end to encourage a light crust, then remove from heat.
Cover the pan with a clean tea towel or lid and rest 5 minutes before garnishing with chopped parsley and lemon wedges.
Serve directly from the pan, squeezing lemon over portions to brighten the flavors.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550 kcal	150 kcal	2,200 kcal
Protein	12 g	3.4 g	48 g
Fat	15 g	4.3 g	60 g
Carbs	90 g	25.7 g	360 g

Tips

Steep the saffron in a few tablespoons of warm broth to extract color and aroma before adding.
Do not stir after adding the broth; this helps the rice cook evenly and form the socarrat crust.
Serve straight from the pan and squeeze lemon over each portion for a fresh, bright finish.

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Ingredients

12oz bomba rice(short-grain paella rice, rinsed briefly and drained)
7oz artichoke hearts(fresh or jarred, quartered if large)
5oz green peas(fresh or thawed frozen peas)
5oz broad beans(shelled and blanched)
1 pc bell pepper(red or green, sliced into strips)
0oz saffron(crumbled and steeped in warm broth for color and aroma)
1 1/8 qt vegetable broth(hot, preferably low-sodium)
3 tbsp olive oil(extra-virgin for sautéeing)
1 pc onion(medium, finely chopped)
2 pcs garlic cloves(minced)
1 tsp smoked paprika(pimentón dulce or smoked, to taste)
1 tsp salt(adjust to taste, more if using unsalted broth)
1 pc lemon(cut into wedges for serving)
2 tbsp fresh parsley(chopped for garnish)

Instructions

Lightly heat a 12-inch paella pan or wide skillet over medium heat and add the olive oil.
Add the chopped onion and sauté 3–4 minutes until softened, then add the minced garlic and cook 30 seconds.
Add the sliced bell pepper and artichoke hearts; cook 3–4 minutes until they begin to soften.
Stir in the smoked paprika, then add the bomba rice and cook, stirring, 1–2 minutes so the grains are evenly coated.
Pour in the hot vegetable broth with the crumbled saffron and bring to a gentle boil, spreading the rice evenly across the pan.
Nestle the peas and broad beans into the rice, season with salt, and avoid stirring from this point to allow the rice to cook evenly.
Reduce to medium-low and simmer uncovered 15–18 minutes, until most liquid is absorbed and the rice is tender.
If you want a socarrat, increase heat for 1–2 minutes at the end to encourage a light crust, then remove from heat.
Cover the pan with a clean tea towel or lid and rest 5 minutes before garnishing with chopped parsley and lemon wedges.
Serve directly from the pan, squeezing lemon over portions to brighten the flavors.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550 kcal

150 kcal

2,200 kcal

Protein

12 g

3.4 g

48 g

Fat

15 g

4.3 g

60 g

Carbs

90 g

25.7 g

360 g