Vegetable Paella Made Easy (An Effortless Sheet Pan Twist)

Make this Vegetable Paella when you want a flavorful, fuss-free dinner that cooks itself in the oven. It’s not the traditional pan-cooked paella, but it carries the same sunny spirit we fell in love with in Valencia.

For more easy dinners, check out our lemon vegetable curry, cauliflower shawarma bowl, Greek bean stew with rice, and Mediterranean stir fry.

Finished dish close up Vegetable Paella with tender rice and roasted veggies on sheet pan.

A No-Fuss Vegetable Paella That Practically Cooks Itself

If you’ve always wanted to make a Spanish rice dish at home but felt intimidated, this Vegetable Paella is your new best friend. Louise and I fell in love with paella during our time in Valencia, and this easy sheet pan version brings that same sunny flavor to your kitchen without special pans or complicated steps. 🌞

It’s a naturally fiber-rich, Mediterranean-style dinner that fits beautifully into a balanced eating pattern. Everything cooks together on one pan, making it perfect for a budget-friendly vegetarian meal on busy weeknights.

We tested this recipe four times in a row—one with feta, one with prawns, one with chicken, and one with chorizo—and every version tasted incredible. 🍋 The oven does all the magic, giving you those golden grains and tender veggies with almost no effort.

If saffron feels unfamiliar, no stress — it’s classic in paella, but a touch of turmeric gives the rice a beautiful golden color and still tastes wonderful. 🍽️ This is the kind of healthy sheet pan meal that brings big flavor with minimal stress.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Risotto rice (Arborio or Carnaroli): stick to risotto-style rice for this recipe, as other varieties absorb liquid differently and won’t cook the same. Arborio and Carnaroli give you that tender, paella-style texture every time.
Vegetable or chicken broth: adds depth and richness.
Saffron powder: traditional in Spanish cooking. Substitute saffron threads or turmeric for an easy one pan oven dinner.
Red bell pepper: brings sweetness and color. Substitute yellow or green peppers.
Artichoke hearts (quartered are best): use canned or frozen. Substitute mushrooms or diced eggplant.
Zucchini: mild and tender. Substitute yellow squash or thinly sliced carrots.
Frozen peas: add natural sweetness and protein. Substitute snap peas or edamame.
Extra virgin olive oil: essential for Mediterranean flavor. Substitute avocado oil.
Onion: use yellow or white. Substitute shallots for a milder taste.
Garlic: adds depth. Substitute garlic powder if needed.
Smoked paprika: gives warm, smoky notes. Substitute sweet paprika.
Tomato puree: adds body and color. Substitute crushed tomatoes.
Lemon wedges: brighten the finished dish. Substitute a splash of vinegar.
Fresh parsley: adds freshness. Substitute basil or cilantro.
Feta cheese: not authentic in paella, but we like to add it for extra flavor. Use dairy or non-dairy. Add shrimp or rotisserie chicken for extra protein—se process below.

Easy Vegetable Paella in a bowl showing golden rice and colorful Mediterranean vegetables.

How to Make an Easy Vegetable Paella

1. Prep and Season the Sheet Pan

Heat your oven to 450°F (230°C). Warm the broth in a small pot or in the microwave and stir in the saffron (or turmeric).

Add the rice, diced bell pepper, quartered artichokes hearts, diced zucchini, peas, chopped onion, and grated garlic to a large sheet pan. Drizzle with olive oil, smoked paprika, salt, and a pinch of red pepper flakes. Toss well so everything is coated, then spread into an even layer. This simple start sets you up for a healthy rice recipe with almost no effort.

Step one Veggies rice and spices mixed on sheet pan.

2. Add the Broth

Pour the warm saffron broth over the pan. Stir in the tomato puree, then gently shake the pan to settle the ingredients so the rice cooks evenly for this easy one pan oven dinner.

Make sure all the rice is fully submerged in the broth, not sitting on top of the vegetables, or it may cook unevenly and stay crunchy.

Step two Warm broth poured over seasoned rice and vegetables on sheet pan.

3. Bake Until Tender

Bake for 25 to 30 minutes, or until the rice is al dente and the liquid has been absorbed. The edges will start to brown—that’s good flavor.

Step three Vegetable Paella baking in oven until rice is tender and edges caramelized.

4. Broil and Finish

Sprinkle the feta on top and broil for 5–7 minutes on the top rack until lightly charred.
Let the paella rest for 5 minutes, then finish with lemon juice and fresh parsley.

Optional: Add shrimp or shredded rotisserie chicken before broiling for extra protein.

Step four Feta sprinkled and broiled for crisp flavorful finish on Vegetable Paella.

Tips

Use a large sheet pan: A wide surface helps the rice cook evenly and creates those delicious golden edges you expect from a good Spanish rice dish.
Warm the broth first: Hot broth jump-starts the cooking process and helps the rice cook faster in the oven.
Spread everything in a single layer: This ensures even cooking and prevents the rice from steaming or clumping.
Make sure all the rice is fully submerged in the broth, not sitting on top of the vegetables, or it may cook unevenly and stay crunchy.
Don’t stir while baking: Paella-style rice cooks best when left undisturbed so the grains don’t release too much starch.
Check the rice at 25 minutes: Ovens vary. Add a splash of hot broth if it needs a bit more time.
Broil for flavor: A few minutes under the broiler deepens the color and adds that signature roasted taste you want in a good paella.
Finish with lemon: A squeeze of lemon brightens everything and balances the paprika and saffron.
Use what you have: Swap veggies based on the season—this keeps the recipe affordable and perfect for a budget friendly weeknight dinner.
Add protein your way: Keep it vegetarian with chickpeas or white beans, or add shrimp or rotisserie chicken if you’re making a larger meal prep recipe for the family.

Frequently Asked Questions

Can I use a different type of rice?

It’s best to stick with Arborio or Carnaroli because they absorb liquid consistently. Other varieties may turn mushy or stay undercooked.

Do I need saffron?

Saffron adds classic paella flavor, but turmeric works well too and keeps this a simple healthy sheet pan meal.

Can I make this ahead?

Yes. Cook it fully, then reheat covered in the oven with a splash of broth or in single portions in the microwave. It also works great for vegetarian meal prep.

Can I add protein to it?

Absolutely. Chickpeas, white beans, shrimp, or rotisserie chicken all work beautifully.

Why cook it in the oven instead of a pan?

The oven gives hands-off cooking, even heat, and lightly toasted edges—very similar to paella cooked in a wide skillet.

How do I prevent the rice from drying out?

Paella is a dry, toasty rice dish—not creamy like risotto—so by the end the rice should absorb all the liquid and start to caramelize around the edges. Make sure the broth fully covers the rice before baking, and if your oven runs hot, check it a little early and add a splash of warm broth if the pan looks dry too soon.

More Mediterranean Dinners

Greek sheet pan gnocchi
Mediterranean mushrooms and rice stir-fry (one skillet)
Greek chickpea soup (one pot)
Three bean orzo soup (one pot)
Sheet pan eggs with veggies
Greek lentil soup (one pot)
Turmeric cauliflower and chickpea (sheet pan)
Mediterranean greens and beans (one skillet)

If you tried this Vegetable Paella recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Vegetable Paella Made Easy (An Effortless Sheet Pan Twist)

A No-Fuss Vegetable Paella That Practically Cooks Itself

Ingredients