Vegetable Paella Made Easy (An Effortless Sheet Pan Twist)
Servings: 4 people
- 1 cup (200 g) risotto rice arborio or carnaroli - do not rinse it
- 2 cups (500 ml) vegetable broth or chicken broth
- 1 pinch saffron powder sub a pinch of saffron threads or ¾ teaspoon turmeric
- 1 red bell pepper diced
- 10 ounces (300 g) artichoke hearts frozen is best — canned works too (14 oz can)
- 1 zucchini cut into half moons
- 1½ cups (220 g) frozen peas or snap peas
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 4 cloves garlic minced or grated
- 3 teaspoons smoked paprika or sweet paprika
- ½ cup tomato puree
- 1 teaspoon salt + black pepper + red pepper flakes optional
- 1 lemon cut into wedges
- 1 handful fresh parsley chopped
- ½ cup feta cheese or non-dairy feta (crumbled). If you’re not vegetarian, you can add extra protein with shrimp or rotisserie chicken.
- Prep the pan: Heat oven to 450°F (230°C). Warm 2 cups vegetable broth then stir in 1 pinch saffron powder (or turmeric).To a large sheet pan, add 1 cup risotto rice, 1 red bell pepper, 10 ounces artichoke hearts, 1 zucchini, 1½ cups frozen peas, 1 onion, and 4 cloves garlic.Drizzle with 2 tablespoons extra virgin olive oil, 3 teaspoons smoked paprika, 1 teaspoon salt, and pepper then toss well so everything is coated. Spread everything into an even layer.
- Add the broth: Pour the warm saffron broth over veggies and rice. Stir in ½ cup tomato puree and shake pan to even out.Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.
- Bake: Bake for 25-30 minutes or until the rice is cooked al dente and the liquid is absorbed.
- Finish & Serve: Top with crumbled feta and broil on the top rack for 5-7 minutes until lightly charred. Rest 5 minutes then serve with a squeeze of lemon and parsley. Note: For extra protein, you can add deveined shrimp or shredded rotisserie chicken before broiling.
Substitutions
- Risotto rice (Arborio or Carnaroli) → No substitutions (stick to risotto-style rice)
- Vegetable or chicken broth → Better-than-bouillon, stock cubes, or water + seasoning
- Saffron powder → Saffron threads or turmeric
- Red bell pepper → Yellow or green peppers
- Artichoke hearts → Mushrooms or diced eggplant
- Zucchini → Yellow squash or thinly sliced carrots
- Frozen peas → Snap peas or edamame
- Extra virgin olive oil → Avocado oil
- Onion → Yellow/white onion or shallots
- Garlic → Garlic powder
- Smoked paprika → Sweet paprika
- Tomato purée → Crushed tomatoes
- Lemon wedges → Lime wedges
- Fresh parsley → Basil or cilantro
- Feta cheese → Any dairy/non-dairy feta or add-ins like shrimp or rotisserie chicken for extra protein
- Go big with the sheet pan: More surface area = evenly cooked rice + golden edges.
- Heat the broth first: Hot broth speeds everything up in the oven.
- Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.
- Single-layer everything: Keeps grains separate and prevents clumping.
- No stirring allowed: Like paella, it cooks best when left alone.
- Check at 25 minutes: Every oven’s different—add a splash of hot broth if it needs more time.
- Hit it with a broil: A quick blast adds color and that signature roasted flavor.
- Finish with lemon: Brightens the whole dish and balances the spices.
- Use what you’ve got: Seasonal veggies = affordable, flexible, weeknight-friendly.
- Choose your protein: Chickpeas/beans for veggie, or add shrimp/chicken for a heartier meal prep.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for a convenient future meal.
