Tomato and Onion Paella with Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 20 min Serves 4 Spanish cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Stir in 2 medium tomatoes, diced, and 1 teaspoon smoked paprika, cooking for 3 minutes until tomatoes begin to break down.
  3. 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.
  4. 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.

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

Related recipes