Tomato and Onion Paella with Saffron
A vibrant one-pan rice dish with sweet tomatoes, caramelized onions, and a delicate saffron aroma, perfect for a weeknight dinner. This spanish-inspired mediterranean (vegetarian) ready in about 35 minutes pairs short-grain rice, vegetable broth, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cup short-grain rice
- 2 cups vegetable broth
- 1 large, finely diced onion
- 2 medium, diced tomatoes
- 1/4 teaspoon saffron threads
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup, chopped fresh parsley
- 1/4 cup, halved pimento-stuffed green olives
Instructions
- Step 1: Heat 1/4 cup olive oil in a large deep skillet over medium heat. Add 1 large onion, finely diced, and cook for 5 minutes until translucent and soft.
- Step 2: Stir in 2 medium tomatoes, diced, and 1 teaspoon smoked paprika, cooking for 3 minutes until tomatoes begin to break down.
- Step 3: Add 1 cup short-grain rice, 2 cups vegetable broth, 1/4 teaspoon saffron threads (crushed between fingers), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 4: Remove from heat and let rest, covered, for 5 minutes. Stir in 1/4 cup chopped fresh parsley and 1/4 cup pimento-stuffed green olives, halved.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Onion Paella with Saffron take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tomato and Onion Paella with Saffron?
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 Tomato and Onion Paella with Saffron?
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 Tomato and Onion Paella with Saffron 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 Tomato and Onion Paella with Saffron 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
- ★★★★★
Loved it! Perfect for a weeknight meal, and the tomato and onion base was delicious.
- ★★★★★
This paella was a hit at my dinner party! The saffron gave it such a beautiful color and aroma.
- ★★★★☆
The flavors were great, but it was slightly bland for my taste. Next time I'll add more spices.
