Vegetarian Saffron Paella with Broccoli and Beans

Name: Vegetarian Saffron Paella with Broccoli and Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish-inspired
Ingredients: 2 tbsp olive oil; 1 whole medium onion, finely diced; 3 whole garlic cloves, minced; 2 whole ripe tomatoes, grated; 300 g short- or medium-grain rice; 1 tsp sweet paprika; 1/4 tsp ground turmeric; a pinch saffron threads; 900 ml hot vegetable stock; 250 g broccoli florets; 240 g cooked white beans, drained; 1 whole lemon, cut into wedges; to taste salt and black pepper

Saffron rice with broccoli, beans, tomato and sweet paprika in a one-pan meal.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

This vegetarian paella layers rice with tomato, saffron, paprika, broccoli and beans in a wide pan. The source allows several rice types, but short- or medium-grain paella rice gives the most even result. Once the stock is added, spread the rice and avoid stirring so the bottom can form a light toasted layer. Let the pan rest briefly before serving with lemon. Steep saffron in 2 tablespoons hot stock for 5 minutes. Heat oil in a wide 30-cm skillet. Cook onion 5 minutes, then add garlic for 30 seconds. Stir in grated tomatoes, paprika and turmeric. Cook until thick and most liquid evaporates. Stir in rice and coat with tomato mixture for 1 minute. Add saffron and hot stock; season lightly. Spread rice evenly and do not stir.

Vegetarian Saffron Paella with Broccoli and Beans

How to tell when it is ready

Rest 5 minutes. Serve with lemon wedges.

Tips

Steep saffron in 2 tablespoons hot stock for 5 minutes.
Heat oil in a wide 30-cm skillet.
Stir in grated tomatoes, paprika and turmeric.
Stir in rice and coat with tomato mixture for 1 minute.

Troubleshooting

If rice is still firm, add a splash of hot stock and cover for a few minutes.
If the base catches too quickly, reduce heat.

Substitutions

Use chickpeas instead of white beans.
Use vegetable broth certified gluten-free if required.

Variations

Use artichoke hearts.
Add red pepper with the onion.

Serving suggestions

Serve with green salad.
Offer lemon wedges.
Add crusty bread.
Pair with grilled courgette.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat thoroughly with a splash of stock.

Storage

Refrigerate within 2 hours up to 3 days. Reheat thoroughly with a splash of stock.

Food safety

Refrigerate cooked rice promptly and reheat until steaming throughout.

Frequently asked questions

Can I use Arborio rice?

It can work, but the texture will be creamier and less distinct than with paella rice.

How should I store vegetarian paella with beans and vegetables?

Refrigerate within 2 hours up to 3 days. Reheat thoroughly with a splash of stock.

Serve with green salad. Refrigerate within 2 hours up to 3 days. Reheat thoroughly with a splash of stock.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Saffron Paella with Broccoli and Beans