Best One-Pot Vegetable Paella Recipe for Crispy Socarrat

The vibrant aromas of saffron, the earthy scent of smoked paprika, and the sweetness of roasted vegetables, these are the hallmarks of a perfect paella. But who has hours to spend creating this Spanish classic? My One-Pot Vegetable Paella recipe brings all those incredible flavors to your table in under an hour, using just one pan! Get ready to enjoy an easy, weeknight-friendly version of this iconic dish, complete with a perfectly crispy bottom, or socarrat. It’s simpler than you think!

Why You’ll Love This One-Pot Vegetable Paella Recipe

This isn’t just another paella recipe. I’ve added a special twist to guarantee a restaurant-quality experience right in your own kitchen.

Unique Twist: Smoked paprika infused tomato paste. This simple addition creates a concentrated burst of smoky flavor that elevates the entire dish. Swirling this paste into the paella during cooking significantly enhances the socarrat formation, giving you that coveted crispy bottom.

Twist Benefits: Flavor Depth and Browning. The concentrated tomato and paprika paste adds intense umami and sweet notes, deepening the flavor profile and promoting the Maillard reaction for enhanced browning and socarrat.

Quick and Easy: This one-pot wonder simplifies the traditional paella process, saving you time and effort.

Family-Friendly: It’s easy to adapt the vegetables to suit your family’s preferences. Add more of what they love!

Budget-Friendly: This recipe uses readily available and affordable vegetables, making it a great option for a delicious and economical meal.

Ingredients Needed

• 1.2 litres hot vegetable stock
• Big pinch of saffron
• 2 tablespoons olive oil
• 1 onion (sliced)
• 3 cloves garlic (crushed or grated)
• ½ teaspoon dried chilli flakes (or to taste)
• 3 teaspoons smoked paprika
• 2 red or yellow (bell peppers, sliced or diced)
• 3 medium tomatoes (roughly chopped)
• 100 g green beans (trimmed and cut in half)
• 300 g paella rice
• Salt and pepper
• 100 g frozen peas
• 2 lemons (cut into quarters)
• 2 tablespoons chopped parsley (plus extra for garnish)

Ingredient Notes & Substitutions

Paella Rice: Bomba rice is ideal because it absorbs a lot of liquid without becoming mushy. Arborio rice can be used as a substitute. You can find paella rice at specialty stores or online.

Saffron: Saffron can be expensive! For a more budget-friendly option, use an additional teaspoon of smoked paprika or a pinch of turmeric to achieve a similar color (though the flavor will differ). You can learn more about saffron on its Wikipedia page.

Vegetable Stock: Homemade vegetable stock adds the best flavor, but store-bought works just fine. Opt for a low-sodium version to control the saltiness of the dish.

Smoked Paprika: Experiment with different varieties like sweet, hot, or bittersweet to customize the flavor to your liking.

Vegetables: Feel free to swap in seasonal vegetables like asparagus in the spring or squash in the fall. If you have any allergies, just substitute those vegetables for ones you can eat.

Vegan/Vegetarian: This recipe is naturally vegan and vegetarian. For an added protein boost, consider adding some vegan chorizo.

How to Make One-Pot Vegetable Paella

Step 1: Saffron Infusion

Add the saffron to the hot stock, stir thoroughly. You’ll notice the stock start to turn a beautiful golden color as the saffron infuses its flavor and hue.

Set aside while you prepare the other ingredients.

Step 2: Sauté Aromatics

Place the olive oil in a large, wide pan (a paella pan is ideal, but a large skillet works well). Add the sliced onion, cover with a lid, and cook over gentle heat for 3 minutes, stirring occasionally. This helps the onion soften and sweeten without browning too quickly.

Add the crushed or grated garlic, chilli flakes, and smoked paprika. Cook for 2 more minutes, stirring occasionally, until fragrant. The aroma of these spices blooming in the oil is incredible!

Step 3: Build the Base

Next, add the sliced bell peppers, roughly chopped tomatoes, green beans (trimmed and halved), paella rice, and the saffron-infused vegetable stock. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 15 minutes, with the lid off. Make sure the ingredients are evenly distributed in the pan. I recommend starting with slightly less liquid and adding more if needed to achieve the right consistency.

Step 4: Final Touches

Add the frozen peas and cook for a further 5 minutes, or until all the stock has been absorbed and the rice is tender. You’ll see the rice plump up as it drinks in all that flavorful stock.

Step 5: The Twist & Serve

Finally, stir in the juice from two of the lemon quarters and the chopped parsley. The stock should have been all absorbed by this point.

Serve immediately, scattered with more fresh parsley and with the remaining lemon quarters for squeezing. Enjoy!

Mastering the Socarrat: The Crispy Bottom Secret

Socarrat is the prized crispy, caramelized layer of rice at the bottom of the paella pan. It’s a sign of a perfectly cooked paella and adds a delightful textural contrast.

What is Socarrat?: Socarrat is the crispy, caramelized rice at the bottom of the pan, a prized element of authentic paella.

Pan Size & Material: A paella pan or wide skillet (about 12-14 inches) is ideal for even cooking and socarrat formation. Avoid thinner pans, as they are more prone to burning.

Achieving the Perfect Socarrat: Even heat distribution is key! Simmer the paella over low heat for most of the cooking time. Once the liquid is absorbed, increase the heat slightly for the last few minutes to encourage the socarrat to form. Listen carefully for the sound of the rice caramelizing – a gentle sizzle is what you’re after. And most importantly: do not stir the paella during this final stage! This allows the socarrat to form undisturbed.

Pro Tips & Troubleshooting

Pro Tips

• If the rice isn’t fully cooked after 15 minutes, cover the pan during the simmering time to trap more steam and help it cook through.
• Cut the seeds out of the tomatoes to prevent excess liquid in your paella.
• Use a timer to keep track of cooking times.
• Taste as you go! Adjust the seasoning (salt, pepper, chili flakes) to your liking.
• For extra flavor, sauté the vegetables until they’re slightly caramelized before adding the rice and stock.

Common Mistakes to Avoid

• Using too much liquid. Start with less and add more as needed.
• Stirring too much: Avoid stirring the paella after adding the rice to prevent a creamy texture.
• Overcrowding the pan: Use a large enough pan to allow for even cooking.
• Skipping the saffron: While optional, saffron adds a unique flavor and color that enhances the paella.

Serving & Storage

Serving Ideas

• Garnish with a generous scattering of fresh parsley and serve with lemon wedges for squeezing.
• Pair with a simple green salad or grilled vegetables for a complete meal.
• For a truly Spanish experience, serve with a chilled Albariño or Rioja wine.
• Aioli (garlic mayonnaise) is a traditional accompaniment to paella.

Storage and Make-Ahead

• Store leftover One-Pot Vegetable Paella in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave, adding a splash of stock if needed to prevent drying out.
• The vegetable base can be prepared in advance and stored in the refrigerator. Add the rice and stock just before cooking.

Conclusion

This One-Pot Vegetable Paella is proof that you don’t need hours to create a flavorful and satisfying meal. With my simple twist and easy instructions, you’ll be enjoying authentic paella with a perfectly crispy socarrat in no time. Don’t be intimidated – even if you’re a beginner, this recipe is incredibly adaptable and forgiving.

Feel free to experiment with different vegetable combinations or add your favorite protein (vegan or non-vegan). Print this recipe, share it with your friends, and get ready to impress everyone with your paella skills! Explore other Spanish-inspired recipes on my blog for more culinary adventures.

If you’re looking for another one-pot meal, why not try this creamy vegan one-pot pasta with a balsamic twist?

FAQ

What is paella rice and where can I buy it?

Paella rice, like Bomba or Arborio, is short-grain rice that absorbs liquid well without becoming mushy. It’s available at specialty stores and online. More information on different types of rice can be found at the USA Rice Federation.

How do I get the crispy bottom (socarrat)?

Achieve socarrat by using a wide pan, ensuring even heat distribution, and increasing the heat slightly during the last few minutes of cooking, without stirring.

What vegetables can I substitute?

You can substitute almost any vegetable based on your preferences and what’s in season. Bell peppers, zucchini, artichoke hearts, and mushrooms are all great options. And if you’re looking for more inspiration, consider these roasted cabbage wedges with garlic herb butter.

Can I make this in advance and how long does it keep?

Yes, you can make the vegetable base in advance and store it in the refrigerator for up to 2 days. Cooked paella can be stored in the fridge for up to 3 days.

What can I use instead of saffron?

For a budget-friendly alternative, use an extra teaspoon of smoked paprika or a pinch of turmeric for color, though the flavor will be different.

Is this recipe gluten-free and vegan?

Yes, this One-Pot Vegetable Paella recipe is naturally gluten-free and vegan.