I’ll be honest—some days, I just don’t have it in me to cook a meal with a sink full of dishes waiting at the end. That’s where this One-Pot Veggie Paella comes in.
I still get all the warm, comforting flavors I love, but without the mess or hassle. Plus, it’s loaded with fresh veggies and fragrant spices that make the whole kitchen smell like a Spanish market.
If you’ve never made paella before, don’t worry—I’ve got you. This version is simple, satisfying, and totally worth it.
Tips for Maximum Flavor:
- Toast the rice before adding the broth for a deeper, nuttier flavor.
- Use fire-roasted tomatoes instead of fresh for extra smokiness.
- Want protein? Add tofu, tempeh, or even mushrooms for a meaty texture.
- No saffron? Turmeric gives a similar golden hue.
- Love spice? Add red pepper flakes or a pinch of cayenne.
Serving Suggestions:
Serve this paella straight from the pan for that rustic, family-style experience. Pair it with a crisp side salad, some crusty bread, or even a glass of white wine if you used it in the recipe.

One-Pot Veggie Paella: A Flavor-Packed Feast Without the Fuss
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish
Description
A simple, flavorful Spanish-inspired paella packed with fresh veggies, chickpeas, and fragrant spices—all in one pot.
Ingredients
Rice & Broth:
- 1 ½ cups arborio or short-grain rice
- 3 cups vegetable broth
- ½ cup dry white wine (optional, sub with broth if preferred)
- 1 teaspoon saffron threads (or ½ teaspoon turmeric for budget-friendly option)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt & pepper to taste
Veggies:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 1 can (15 oz) chickpeas, drained & rinsed
Garnish:
- ½ lemon, cut into wedges
- Fresh parsley, chopped
Instructions
In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic, smoked paprika, cumin, and saffron (or turmeric). Let them toast for about 30 seconds—it makes a huge difference in flavor.
Add the bell peppers, zucchini, and cherry tomatoes. Cook for 5 minutes, stirring occasionally. The goal here is to soften the veggies while keeping a bit of bite.
Pour in the rice, stirring to coat it in the spices and oil. Let it toast for a minute, then add the white wine (or extra broth). Let it bubble for a minute to cook off the alcohol. Now, pour in the broth, add a pinch of salt, and let it simmer. Do not stir once the broth is in—paella forms a delicious crust (socarrat) at the bottom.
Reduce the heat to low and cover the pan. Let it cook for 15 minutes. After that, scatter the peas and chickpeas on top—no stirring! Cook for another 5 minutes until the rice is tender and the broth is absorbed.
Turn off the heat and cover with a lid or foil for 5 minutes. This lets everything settle. Then, fluff the rice slightly and top with fresh parsley. Serve with lemon wedges for a bright, citrusy kick.
Notes
For extra flavor, use homemade vegetable broth. Don’t stir the rice once the liquid is added!
Nutrition
- Serving Size: 1 generous portion
- Calories: ~350
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg