Spanish-Inspired Tomato & Pea Paella
A vibrant, rice-based dish featuring sun-ripened tomatoes, fresh peas, and saffron-infused rice, celebrating America's most spoken non-English language. This spanish-inspired one pot (vegetarian) ready in about 45 minutes pairs short-grain rice, cherry tomatoes, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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
- 1.5 cups cherry tomatoes
- 1 cup fresh peas
- 1/4 teaspoon saffron threads
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 3 tablespoons olive oil
- 8 ounces shrimp
- 1/2 lemon
- 2 tablespoons fresh parsley
- 1 teaspoon salt
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large paella pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
- Step 2: Add remaining 1 tablespoon olive oil to the pan, then sauté minced garlic and smoked paprika for 1 minute until fragrant and the oil turns golden. Stir in cherry tomatoes and cook for 3 minutes until they begin to burst.
- Step 3: Add rice and stir to coat evenly with oil. Pour in saffron-infused chicken broth (soak saffron in 1 tablespoon hot broth for 5 minutes first), then stir in peas and 1 teaspoon salt. Bring to a gentle boil, then reduce heat to low.
- Step 4: Arrange cooked shrimp over the rice, cover with a lid, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Let rest covered for 5 minutes, then squeeze lemon juice over the top and sprinkle with chopped parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish-Inspired Tomato & Pea Paella take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanish-Inspired Tomato & Pea Paella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Spanish-Inspired Tomato & Pea Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish-Inspired Tomato & Pea Paella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish-Inspired Tomato & Pea Paella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
