Roasted Vegetable Paella with Saffron and Smoked Paprika

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant vegetarian paella featuring roasted seasonal vegetables, fragrant saffron, and smoky paprika for a colorful, hearty dish. This Spanish-inspired vegetarian recipe, ready in about 50 minutes, pairs extra virgin olive oil, red bell pepper, sliced, zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp extra virgin olive oil
• 1 large red bell pepper, sliced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups short grain rice (Bomba or Arborio)
• 4 cups vegetable broth, heated
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• for serving lemon wedges
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large sliced red bell pepper, 1 medium diced zucchini, and 1 medium diced eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: In a large paella pan or wide skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups short grain rice, 1 tsp smoked paprika, and 1/4 tsp saffron threads. Toast rice for 2 minutes, stirring continuously.
4. Step 4: Pour in 4 cups heated vegetable broth and 1 tsp salt. Bring to a gentle boil, then reduce heat and simmer uncovered without stirring for 10 minutes.
5. Step 5: Scatter the roasted vegetables and 1/2 cup frozen peas over the rice. Continue simmering for another 10 minutes until rice is tender and liquid absorbed. Remove from heat and let rest 5 minutes.
6. Step 6: Serve garnished with lemon wedges for squeezing over.