Tomato Paella

Elevate your dinner table with this vibrant and flavor-packed Tomato Paella, a vegetarian twist on the classic Spanish dish. This one-pan meal highlights the natural sweetness of fresh tomatoes, infused with smoky paprika and aromatic saffron, creating a deeply satisfying base for creamy short-grain rice. Studded with colorful red bell peppers, tender green beans, and hearty chickpeas, this paella is as visually stunning as it is delicious. Perfectly seasoned and finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, it comes together in just under an hour, making it an excellent choice for weeknight dinners or special gatherings. Whether you’re a seasoned paella enthusiast or a first-timer, this Tomato Paella recipe delivers bold Mediterranean flavors with minimal fuss.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 4 medium fresh tomatoes
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 0.5 tsp ground saffron
• 1.5 cups short-grain rice (such as Arborio or Bomba)
• 4 cups vegetable broth
• 1 medium red bell pepper
• 1 cup green beans
• 1 cup canned chickpeas (drained and rinsed)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp parsley (chopped)
• 4 pieces lemon wedges

Directions

Step 1

Heat olive oil in a large, shallow skillet or paella pan over medium heat.

Step 2

Finely dice the onion and garlic. Dice the tomatoes and set them aside.

Step 3

Add the diced onion to the pan and sauté for 3-4 minutes until soft and translucent.

Step 4

Add the garlic and cook for another 1 minute, being careful not to let it burn.

Step 5

Stir in the diced tomatoes, smoked paprika, sweet paprika, and saffron. Cook until the tomatoes soften and begin to break down, about 5-6 minutes.

Step 6

Add the rice to the pan, stirring to coat each grain in the tomato mixture.

Step 7

Pour in the vegetable broth and stir briefly to distribute the rice evenly. Bring to a gentle simmer. Do not stir further after this point to allow the rice to cook evenly and form a crust on the bottom.

Step 8

Slice the red bell pepper into thin strips and distribute them across the top of the rice. Add the green beans and chickpeas evenly over the surface as well.

Step 9

Sprinkle the salt and black pepper over the paella, then lower the heat to medium-low. Let the paella simmer gently for about 20-25 minutes, or until the rice absorbs the liquid.

Step 10

Check for doneness. If the rice is tender and the broth is absorbed, remove it from the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

Step 11

Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	2427.3 grams (2427.3g)

Amount per serving	% Daily Value*
Calories	1671

Total Fat 58.50g	75%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 5251mg	228%
Total Carbohydrate 249.20g	91%
Dietary Fiber 43.00g	154%
Total Sugars 49.90g
Protein 49.80g	100%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 14mg	78%
Potassium 4604mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 11.6%

Carbs: 57.9%