Saffron-Simmered Vegetable Paella with Smoked Paprika

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

A Spanish paella rooted in Valencia's traditions, featuring saffron-infused rice, seasonal vegetables, and a touch of smoked paprika for authentic depth. This Mediterranean recipe, ready in about 50 minutes, pairs short-grain rice, saffron threads, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 200g short-grain rice
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 150g cherry tomatoes
• 100g green beans
• 1/2 red bell pepper
• 3 garlic cloves
• 3 tbsp olive oil
• 4 cups vegetable broth

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a paella pan over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant.
2. Step 2: Add 1/2 diced red bell pepper and 100g chopped green beans, sauté for 5 minutes until slightly softened.
3. Step 3: Stir in 200g short-grain rice and 1 tsp smoked paprika, coating all grains evenly.
4. Step 4: Pour in 4 cups vegetable broth, add 1/2 tsp saffron threads, and bring to a gentle simmer.
5. Step 5: Arrange 150g cherry tomatoes on top, cover with a lid, and simmer for 15 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove lid and cook uncovered for 5 minutes to form a golden crust at the bottom.