Sugar-Free Vegetable Paella

Bright, vibrant, and entirely sugar-free, this Vegetable Paella is a wholesome take on a classic Spanish dish that’s bursting with flavor and color. Perfect for weeknight dinners or special gatherings, this recipe combines a fragrant blend of saffron, paprika, and turmeric with a medley of fresh vegetables like zucchini, green beans, bell peppers, and artichoke hearts. The short-grain rice cooks to perfection in a rich, low-sodium vegetable broth, creating that signature paella texture with no stirring required. Ready in under an hour, this one-pan dish is simple yet impressive, garnished with fresh parsley and served with a refreshing squeeze of lemon. Packed with plant-based goodness, this gluten-free meal is as nutritious as it is satisfying!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Yellow bell pepper, diced
• 2 medium Tomatoes, grated or finely chopped
• 1 teaspoon Paprika (sweet or smoked, based on preference)
• 0.5 teaspoons Turmeric powder
• 0.25 teaspoons Saffron threads (optional, soaked in 2 tablespoons water)
• 4 cups Vegetable broth, low-sodium
• 1.5 cups Short-grain rice (paella rice or Arborio rice)
• 1 cup Green beans, trimmed and cut into 1-inch pieces
• 1 medium Zucchini, diced
• 1 cup Frozen peas
• 1 cup Artichoke hearts, halved (canned or fresh, rinsed if canned)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 4 pieces Lemon wedges, for serving

Directions

Step 1

Heat a large, wide pan or paella pan over medium heat and add the olive oil.

Step 2

Once the oil is hot, sauté the chopped onion for 2-3 minutes, until translucent.

Step 3

Add the minced garlic and stir for about 1 minute, being careful not to let it burn.

Step 4

Stir in the diced red and yellow bell peppers, cooking for 3-4 minutes until slightly softened.

Step 5

Add the grated or chopped tomatoes and continue to cook for 5 minutes, stirring occasionally, until the mixture begins to thicken.

Step 6

Sprinkle in the paprika, turmeric, and the optional saffron water. Mix well to coat the vegetables with the spices.

Step 7

Pour in the vegetable broth and bring it to a gentle boil.

Step 8

Stir in the rice and arrange the green beans, zucchini, frozen peas, and artichoke hearts evenly across the top. Do not stir the mixture after this point to ensure proper paella texture.

Step 9

Reduce the heat to medium-low and let the paella simmer uncovered for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid stirring during this time.

Step 10

If the rice is not fully cooked but the pan looks dry, add a little more broth or water and continue cooking.

Step 11

Once the rice is cooked, remove the pan from the heat, cover with a clean kitchen towel, and let it rest for 5 minutes.

Step 12

Sprinkle the chopped parsley over the paella before serving.

Step 13

Serve hot with lemon wedges on the side for squeezing over individual portions.

Nutrition Facts

Serving size	(2804.4g)

Amount per serving	% Daily Value*
Calories	1285.5

Total Fat 33.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3729.3mg	0%
Total Carbohydrate 220.0g	0%
Dietary Fiber 43.9g	0%
Total Sugars 52.3g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 465.5mg	0%
Iron 13.6mg	0%
Potassium 4332.9mg	0%

*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: 22.3%

Protein: 11.5%

Carbs: 66.1%