Spanish · PANTRYHOP RECIPE
Paella de Verduras
50 minutes · 4 servings · vegan
A simple vegetable paella inspired by Spanish rice pans, with common pantry ingredients.
Ingredients
Check you have the quantities below.
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 150 g green beans, trimmed
- 1 large tomato, grated
- 300 g paella rice or short-grain rice
- 900 ml vegetable stock, hot
- 1 tsp smoked paprika
- pinch saffron threads
- 1 tsp salt
Let’s make it
- Heat oil in a wide pan and cook onion, pepper, and green beans 6 minutes. Add garlic for 30 seconds.
- Stir in tomato, paprika, saffron, rice, and salt.
- Pour in hot stock and simmer without stirring for 18–20 minutes until the rice is tender and liquid absorbed.
- Remove from heat, cover 5 minutes, then serve.
Use extra green beans and cut vegetables small so kids can pick them out easily if needed.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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