Vegetable Paella Made Easy (An Effortless Sheet Pan Twist)
This Vegetable Paella is an easy, hands-off sheet pan dinner that delivers big Mediterranean flavor with almost no effort. The oven does all the work, giving you tender rice, roasted vegetables, and a naturally nutritious meal that’s perfect for busy weeknights.
Ingredients
- 1 cuprisotto rice (arborio or carnaroli - do not rinse it)
- 2 cupsvegetable broth (or chicken broth)
- 1 pinchsaffron powder (sub a pinch of saffron threads or ¾ teaspoon turmeric)
- 1red bell pepper (diced)
- 10 ouncesartichoke hearts (frozen is best — canned works too (14 oz can))
- 1zucchini (cut into half moons)
- 1 ½ cupsfrozen peas (or snap peas)
- 2 tablespoonsextra virgin olive oil
- 1onion (chopped)
- 4 clovesgarlic (minced or grated)
- 3 teaspoonssmoked paprika (or sweet paprika)
- ½ cuptomato puree ()
- 1 teaspoonsalt (+ black pepper + red pepper flakes optional)
- 1lemon (cut into wedges)
- 1handful fresh parsley (chopped)
- ½ cupfeta cheese
Directions
- 1
Prep the pan: Heat oven to 450°F (230°C). Warm 2 cups vegetable broth then stir in 1 pinch saffron powder (or turmeric).To a large sheet pan, add 1 cup risotto rice, 1 red bell pepper, 10 ounces artichoke hearts, 1 zucchini, 1½ cups frozen peas, 1 onion, and 4 cloves garlic.Drizzle with 2 tablespoons extra virgin olive oil, 3 teaspoons smoked paprika, 1 teaspoon salt, and pepper then toss well so everything is coated. Spread everything into an even layer.
- 2
Add the broth: Pour the warm saffron broth over veggies and rice. Stir in ½ cup tomato puree and shake pan to even out.Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.
- 3
Bake: Bake for 25-30 minutes or until the rice is cooked al dente and the liquid is absorbed.
- 4
Finish & Serve: Top with crumbled feta and broil on the top rack for 5-7 minutes until lightly charred. Rest 5 minutes then serve with a squeeze of lemon and parsley. Note: For extra protein, you can add deveined shrimp or shredded rotisserie chicken before broiling.