veggie paella in a black pan on a wooden table





Yield 2-3 servings



  1. Add some vegetable broth to the paella and bring it to a boil.
  2. Add the raw vegetables (flat green beans and artichoke hearts)
  3. Sauté until slightly tender. During this process, add some vegetable broth when needed (to avoid the vegetables from sticking to the pan).
  4. Add the butter bean and sauté for another few minutes.
  5. Add the grated tomato and sauté for a couple more minutes.
  6. Add the vegetable broth and bring it to a boil. (Note: it should reach the screws of the paella handles. In the video you´ll see that we didn´t reach them, so we added a little more later on).
  7. Add the saffron and stir.
  8. Taste and adjust salt (I didn´t add any salt because our broth was already pretty salty)
  9. Add the rice (Check the video to see the traditional way to “guess” (measure) the right amount of rice). Then spread evenly.
  10. At this point you have to lower the heat and let it simmer for 20-25 minutes. All the broth should be absorbed.
  11. Share with your family and/or friends and enjoy!


  • Many people use food coloring to give it a stronger yellow color. I prefer not to use it so I added ¼ teaspoon of turmeric but this is not a traditional ingredient.
  • I didn´t add salt because the veggie broth already had salt in it. If yours doesn´t, add some to taste.

Courses Mains

Cuisine low-fat, gluten-free, nut-free, soy-free

Recipe by The Bright Bird at