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summer vegetable paella
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5 from 1 vote

Summer Vegetable Paella

Packed with colorful vegetables and using traditional paella rice Bomba that gets crisp on the bottom, Summer Vegetable Paella is simple enough for a weeknight but is a show-stopper to serve to guests. Cooking the vegetables in two rounds ensures they are all evenly tender and retain the most flavor.
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Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Spanish
Keyword: gluten free, one pot meal, vegetarian
Servings: 6
Calories: 369kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Saucepan
  • Large Oven Safe Skillet or Dutch Oven


  • 4 cups Vegetable Stock, divided
  • Pinch Saffron Threads (about ⅛ tsp)
  • 4 tablespoon Olive Oil, divided
  • 1 Red Bell Pepper, diced
  • 1 lb Zucchini, diced (can use yellow summer squash or a combination of the two)
  • 1 cup diced Yellow Onion
  • 1 ½ teaspoon Smoked Paprika
  • 2 teaspoon Kosher Salt (see note)
  • 2 cloves Garlic, diced
  • 2 cups Bomba Rice, uncooked
  • 1 cup diced Fresh Tomato
  • 1 15 oz can Chickpeas / Garbanzo beans, drained and rinsed
  • ½ cup White Wine (preferably a dry variety)
  • Chopped Fresh Herbs, for garnish (basil or parsley)
  • Lemon Wedges, for serving


  • Preheat oven to 400°F / 204°C.
  • Bring stock to a simmer in a saucepan. When it begins to simmer, reduce heat to low-medium so that the stock stays warm but is not simmering. Stir in saffron.
  • Meanwhile, heat a large oven-safe skillet (use one that is about 12 inches wide) over medium-high heat. Add 1 tablespoon olive oil. When oil begins to shimmer, add bell pepper with a pinch of kosher salt. Saute pepper until tender and slightly golden, 4 to 5 minutes. Transfer pepper to a bowl and return skillet to heat.
  • To heated skillet, add 2 tablespoon olive oil. When it begins to shimmer, add zucchini with a pinch of salt. Saute until deep golden brown and tender, 5 to 6 minutes. Add zucchini to bowl with bell pepper. Return skillet to heat.
  • Reduce heat under skillet to low-medium. Add 1 tablespoon olive oil. When oil is shimmering, add onion and saute until softened, 3 to 4 minutes. Stir in paprika, salt, and garlic. Saute for 1 minute more.
  • Add rice and cook, stirring constantly, until coated in onion mixture and lightly toasted, about 2 minutes.
  • Pour warm stock over rice. Stir in tomato, chickpeas, reserved vegetables, and wine. Bring to a simmer.
  • Transfer skillet to oven. Bake, uncovered, until liquid is absorbed and rice is tender, about 35 minutes.
  • When rice is tender, transfer skillet to stovetop over medium-low heat (be very careful - the skillet will be extremely hot). Cook rice, without stirring, until the rice smells nutty and you can hear it crackling on the bottom, 6 to 8 minutes. (This step crisps up the rice on the bottom of the pan and gives the dish lots of texture.)
  • Remove skillet from heat and let stand for 10 minutes.
  • Garnish with fresh herbs and serve with lemon wedges on the side.


Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.


Calories: 369kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1416mg | Potassium: 438mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1560IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 1mg