Tomato Paella
Elevate your dinner table with this vibrant and flavor-packed Tomato Paella, a vegetarian twist on the classic Spanish dish. This one-pan meal highlights the natural sweetness of fresh tomatoes, infused with smoky paprika and aromatic saffron, creating a deeply satisfying base for creamy short-grain rice. Studded with colorful red bell peppers, tender green beans, and hearty chickpeas, this paella is as visually stunning as it is delicious. Perfectly seasoned and finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, it comes together in just under an hour, making it an excellent choice for weeknight dinners or special gatherings. Whether you’re a seasoned paella enthusiast or a first-timer, this Tomato Paella recipe delivers bold Mediterranean flavors with minimal fuss.
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Recipe Information
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 4 medium fresh tomatoes
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 0.5 tsp ground saffron
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 4 cups vegetable broth
- 1 medium red bell pepper
- 1 cup green beans
- 1 cup canned chickpeas (drained and rinsed)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley (chopped)
- 4 pieces lemon wedges
Instructions
Heat olive oil in a large, shallow skillet or paella pan over medium heat.
Finely dice the onion and garlic. Dice the tomatoes and set them aside.
Add the diced onion to the pan and sauté for 3-4 minutes until soft and translucent.
Add the garlic and cook for another 1 minute, being careful not to let it burn.
Stir in the diced tomatoes, smoked paprika, sweet paprika, and saffron. Cook until the tomatoes soften and begin to break down, about 5-6 minutes.
Add the rice to the pan, stirring to coat each grain in the tomato mixture.
Pour in the vegetable broth and stir briefly to distribute the rice evenly. Bring to a gentle simmer. Do not stir further after this point to allow the rice to cook evenly and form a crust on the bottom.
Slice the red bell pepper into thin strips and distribute them across the top of the rice. Add the green beans and chickpeas evenly over the surface as well.
Sprinkle the salt and black pepper over the paella, then lower the heat to medium-low. Let the paella simmer gently for about 20-25 minutes, or until the rice absorbs the liquid.
Check for doneness. If the rice is tender and the broth is absorbed, remove it from the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 14.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
