The best Healthy vegetable paella recipe

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It was a sunny Saturday afternoon when Lauren and I decided to try our hand at making a classic Spanish dish: vegetable paella. We had recently returned from a trip to Valencia, where we were captivated by the vibrant flavors and communal spirit of paella. Inspired, we wanted to recreate that experience in our own kitchen.

We gathered an array of fresh vegetables, aromatic spices, and short-grain rice, laying them out on the counter like a painter's palette. Lauren took charge of preparing the sofrito, sautéing onions, garlic, and bell peppers until they were soft and fragrant. I measured out the smoked paprika and saffron, infusing the kitchen with their warm, earthy aromas. As we added the rice and vegetable broth, the mixture began to simmer, filling the air with anticipation. We arranged the vegetables on top, letting them steam gently as the rice absorbed the flavorful broth. When we finally sat down to eat, the paella was a feast for the senses—colorful, aromatic, and deeply satisfying. It transported us back to the bustling markets and sun-drenched plazas of Spain, reminding us of the joy of cooking and sharing a meal together.

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
1½ teaspoons fine sea salt, divided
6 garlic cloves, minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes, preferably fire-roasted, drained
2 cups short-grain brown rice
1 can (15 ounces) chickpeas, rinsed and drained
3 cups vegetable broth
⅓ cup dry white wine or additional vegetable broth
½ teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichokes, drained
2 red bell peppers, stemmed, seeded, and sliced into long, ½-inch-wide strips
½ cup Kalamata olives, pitted and halved
Freshly ground black pepper
¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
½ cup frozen peas

Instructions

Prepare the Oven and Cookware

Arrange your oven racks in the upper and lower thirds of the oven, ensuring ample space between them for your Dutch oven.
Preheat the oven to 350°F (175°C).
You'll need a large Dutch oven (preferably 6 quarts or larger) or a large oven-safe skillet with a snug-fitting lid.

Cook the Aromatics

Heat 2 tablespoons of the olive oil in your Dutch oven over medium heat until shimmering.
Add the chopped onion and a pinch of salt.
Cook until the onions are tender and translucent, about 5 minutes.
Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
Add the drained diced tomatoes and cook until the mixture darkens and thickens slightly, about 2 minutes.

Add Rice and Liquids

Stir in the short-grain brown rice, ensuring the grains are well coated with the tomato mixture.
Add the chickpeas, vegetable broth, white wine (or additional broth), saffron (if using), and 1 teaspoon of salt.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
Once boiling, cover the pot and transfer it to the lower rack of the preheated oven.
Bake, undisturbed, until the liquid is absorbed and the rice is tender, about 50 to 55 minutes.

Roast the Vegetables

While the rice is baking, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, combine the drained artichokes, sliced red bell peppers, halved Kalamata olives, the remaining 1 tablespoon of olive oil, ½ teaspoon of salt, and about 10 twists of freshly ground black pepper.
Toss to combine, then spread the mixture evenly across the pan.
Roast the vegetables on the upper rack of the oven until they are tender and browned around the edges, about 40 to 45 minutes.
Remove from the oven and let them cool for a few minutes.
Add ¼ cup of chopped parsley and the lemon juice to the pan, tossing to combine.
Season with additional salt and pepper to taste.

Combine and Serve

Once the rice is cooked and the vegetables are roasted, remove the Dutch oven from the oven.
Fluff the rice gently with a fork, then arrange the roasted vegetables on top.
Sprinkle the frozen peas over the dish, allowing the residual heat to warm them through.
Garnish with the remaining tablespoon of chopped parsley and serve with lemon wedges on the side.

This vegetable paella has quickly become one of those meals we crave when we want something cozy yet vibrant. The mix of smoky paprika, tender rice, and beautifully roasted veggies makes each bite comforting and rich with flavor. Lauren especially loves how the saffron brings that subtle warmth and golden hue, while I can't resist piling mine with extra olives and a good squeeze of lemon. It’s the kind of dish that feels like a little getaway right from the dinner table.

What makes this one extra special for us is how it turns an ordinary evening into something memorable. We often make it on weekends when we have time to cook slowly, talk, and enjoy the process. It’s more than just dinner—it’s a moment to pause, laugh, and connect. Whether you’re cooking for yourself or feeding a crowd, this paella has a way of making the whole kitchen feel a little warmer.