Summer Vegetable Paella

Name: Summer Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 cups arborio rice; 3 large garlic cloves, minced; 1 lb small heirloom tomatoes, seeded and cut into wedges; 1/4 cup olive oil; 1 orange bell pepper, seeded and thinly sliced; ⅛ teaspoon Pinch of saffron threads; Salt, to taste; 2 teaspoons smoked paprika; 1 lb string beans, trimmed and cut into 1-inch lengths; 4 cups vegetable broth; 1 yellow bell pepper, seeded and thinly sliced; 1 zucchini, quartered lengthwise and sliced horizontally

Recipe GLPR92af54e76f6acb

Spanish

Main Course

45 min

380 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A vibrant Spanish-inspired paella loaded with fresh summer vegetables including heirloom tomatoes, bell peppers, zucchini, and green beans. Fragrant saffron and smoked paprika infuse the creamy arborio rice with warmth and depth, while the vegetables remain tender and their natural flavors shine through. Finished in the oven for a perfect, evenly cooked result.

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Ingredients

2 cups arborio rice

3 large garlic cloves, minced

1 lb small heirloom tomatoes, seeded and cut into wedges

1/4 cup olive oil

1 orange bell pepper, seeded and thinly sliced

⅛ teaspoon Pinch of saffron threads

Salt, to taste

2 teaspoons smoked paprika

1 lb string beans, trimmed and cut into 1-inch lengths

4 cups vegetable broth

1 yellow bell pepper, seeded and thinly sliced

1 zucchini, quartered lengthwise and sliced horizontally

Directions

Preheat the oven to 450°F.
Place the heirloom tomato wedges in a bowl and season generously with salt. Set aside to allow the tomatoes to release their juices while you prepare the remaining ingredients.
In a large oven-safe paella pan or skillet, warm the olive oil over medium heat until shimmering.
Add the minced garlic to the hot oil and cook for about 30 seconds, stirring constantly, until fragrant.
Add the sliced orange and yellow bell peppers, sliced zucchini, and trimmed string beans to the pot along with a pinch of salt. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the saffron threads and smoked paprika, coating the vegetables evenly. Cook for 1 minute to bloom the spices.
Add the arborio rice to the pot and stir well to combine with the oil and vegetables.
Pour in the vegetable broth and add 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat and let it boil for about 3 minutes.
Arrange the reserved salted tomato wedges evenly over the top of the rice and vegetables.
Transfer the paella pan to the preheated 450°F oven and bake for 20 minutes, until the rice is tender and most of the liquid has been absorbed.
Turn off the oven and leave the paella inside for an additional 15 minutes. This allows the rice to finish cooking gently and the flavors to meld.
Remove the paella from the oven and stir gently to combine all ingredients. Taste and adjust the seasoning with additional salt if needed.
Serve the paella warm directly from the pan or transferred to a serving platter.

Comments

Grocery List Plus Editorial Staff4.25

Saffron is the catch here—a small pinch runs $3 to $5 at Harris Teeter or Kroger, and neither Food Lion nor ALDI stock it reliably, so budget a stop if you don't already have it. Everything else (arborio rice, peppers, zucchini, string beans) is standard at any Charlotte chain and cheap, keeping the per-serving cost around $2 to $2.50 before the saffron premium. The stated 45 minutes is honest for stirring and simmer time, though you'll need an extra 10 minutes for chopping the vegetables—doable for a weekend dinner, tighter for a weeknight. This is a one-pan, hands-on dish that rewards attention but doesn't demand fussy technique, and it reheats reasonably well the next day, though the rice loses its textured crust.