20-Min Saffron Vegetable Paella
Golden saffron rice with fresh vegetables in one skillet—no seafood needed. Finish with bright lemon wedges for a vibrant, complete Spanish dinner.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat.
Step 2
Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Step 3
Stir in the rice and cook for 1 minute until lightly toasted, then add saffron threads.
Step 4
Pour in the warm broth, bring to a simmer, and do not stir again.
Step 5
After 10 minutes, scatter diced vegetables evenly across the top and cook until rice is tender and liquid is absorbed, about 5 more minutes.
Step 6
Remove from heat, cover loosely, and let rest 2 minutes, then serve with lemon wedges.
Tools you’ll need
- 12-inch skillet with lid (or aluminum foil to cover)
- wooden spoon
- measuring cups
- knife and cutting board
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