Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Paella de verduras

Vegetable Paella

Name: Vegetable Paella
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: 1 medium eggplant; 1/2 zucchini; 2 carrots; 1/2 large onion; 2 small cauliflower florets; 2-3 small broccoli florets; 3 1/8 cups broth (750 ml); 1 3/4 cups rice (350 grams); 3 cubes tomato sauce; 3 tablespoons extra virgin olive oil, salt, sweet paprika, and food coloring; 2 artichokes

Obrador Cutanda @cutanda64

Sedavi, Valencia

A dry rice dish with very affordable ingredients that's super easy to make. It holds its own against other paellas with more ingredients like meat, fish, or seafood. This incredibly simple version just needs some good vegetables of your choice (you can use any you like, in case there's one you don't), and a good broth that you should have prepared ahead of time. In about 35 minutes, you'll have an amazing paella. I like my paellas very thin, so I use a large pan to make the base wider and the rice layer thinner.

Obrador Cutanda @cutanda64

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Ingredients

35 to 40 minutes

Serves 3 servings

1medium eggplant
1/2zucchini
2carrots
1/2large onion
2small cauliflower florets
2-3small broccoli florets
3 1/8 cupsbroth (750 ml)
1 3/4 cupsrice (350 grams)
3 cubestomato sauce
3 tablespoonsextra virgin olive oil, salt, sweet paprika, and food coloring
2artichokes

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Steps

35 to 40 minutes

1

Prepare the broth and set it aside. Also, get the rest of the ingredients ready (here is the measuring cup I use).
2

Chop all the vegetables and place them in a bowl. Set aside.
3

Place the paella pan on the burner and add about 3 tablespoons of extra virgin olive oil. Add the vegetables, season with salt, and sauté well over medium heat so they don't burn. Notice how they cook down.
4

Add the tomato sauce cubes (I usually freeze tomato sauce in an ice cube tray so I always have some ready for sautés). Add the rice, stir to toast it a bit, and add a teaspoon of sweet paprika. Stir again and then add the broth.
5
6

Now it's time to add color. I was going to use a few saffron threads, but I didn't have any ready, so I used food coloring instead. I'll prepare saffron for the next paella because the flavor and aroma are much better. Add a little food coloring and stir.
7

Cook for 18 minutes (until the rice is just right) over medium heat so it doesn't burn. Let it get a little crispy on the bottom (socarrat), but don't overdo it.
8

Now it's ready to enjoy. Give it a try—it's very easy to make and tastes great! Look how thin it turned out.
9

Really delicious!

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Obrador Cutanda @cutanda64

Published in the US on August 14, 2025 14:01

Sedavi, Valencia

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