Saffron-Infused Spanish Vegetable Paella

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, aromatic paella featuring saffron-kissed rice, a medley of seasonal vegetables, and smoky paprika, embodying the true spirit of Valencia with no meat required. This Mediterranean recipe, ready in about 55 minutes, pairs short-grain rice, saffron threads, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 1.5 cups short-grain rice
• 1/2 tsp saffron threads
• 3 tbsp olive oil
• 1 medium, finely diced onion
• 1 red, 1 green, diced bell peppers
• 1 cup, diced zucchini
• 1 cup, halved cherry tomatoes
• 14 oz, quartered artichoke hearts
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 3 cups chicken stock
• 1, cut into wedges lemon
• 2 tbsp, chopped fresh parsley

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 1/2 tsp saffron threads in a small pan over medium-low heat for 2 minutes until aromatic, then stir into 3 cups chicken stock to infuse, setting aside.
2. Step 2: Heat 3 tbsp olive oil in a large paella pan over medium-high heat. Add 1 medium finely diced onion and cook for 5 minutes until translucent and golden, stirring occasionally.
3. Step 3: Add 1 red bell pepper, 1 green bell pepper, and 1 cup diced zucchini to the pan, cooking for 6-7 minutes until slightly softened but still crisp.
4. Step 4: Stir in 2 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant, then add 1 cup halved cherry tomatoes and 14 oz quartered artichoke hearts, cooking for 3 minutes until tomatoes begin to soften.
5. Step 5: Sprinkle 1.5 cups short-grain rice evenly over the vegetables, then pour in the saffron-infused chicken stock, ensuring it covers the rice. Bring to a gentle simmer, then reduce heat to low, and cook uncovered for 18-20 minutes without stirring, until rice is tender and the liquid is absorbed.
6. Step 6: Remove from heat, cover loosely with aluminum foil, and let rest for 5 minutes. Garnish with 2 tbsp chopped parsley and serve with lemon wedges on the side.