Sheet pan vegetable paella
Smoky, golden paella baked on one big pan, with artichokes, peppers and green beans and crispy rice at the edges, no special pan needed.
- 60 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.29 a serving
- 490 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 1 red bell pepper, cut into strips
- 1 cup green beans, cut into 2-inch pieces
- 2½ cups vegetable broth
- 1 can diced tomatoes
- 1½ cups arborio rice
- 4 cloves garlic, minced
- 1 can artichoke hearts, drained and quartered
- ¾ cup frozen peas
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into wedges
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp salt, divided
- 2 tsp smoked paprika
- ½ tsp ground turmeric
Each serving has about 490 calories, 11 g protein, 87 g carbs and 11 g fat, and costs about $3.29 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No green beans? Frozen green beans work.
- No diced tomatoes? Crushed tomatoes work.
- No frozen peas? Frozen mixed vegetables work.
- No fresh parsley? Cilantro works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
On a large , the onion, pepper and green beans with 2 tablespoons oil and ½ teaspoon salt. 12 minutes, until starting to .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 12 min
Meanwhile, bring the broth, tomatoes with their juice, paprika, turmeric and the rest of the salt in a over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Dolly’s tip: Saffron is traditional in paella. Turmeric gives the same golden color for a fraction of the price.Take the pan out. Scatter the rice and garlic over the vegetables, with the rest of the oil and stir to coat everything.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Slide the pan back onto the oven rack, then carefully pour the broth over. Shake the pan gently to level the rice and tuck the artichokes on top.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Dolly’s tip: Pouring with the pan already on the rack is much easier than carrying a pan full of hot broth.20 to 25 minutes without stirring, until the rice is tender and has soaked up the liquid.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 22 min
Scatter the peas over and 5 minutes more, until the edges of the rice are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 5 min
Dolly’s tip: Those crunchy bits at the edges are called socarrat, and they’re the best part.Let it 5 minutes, then sprinkle with parsley and serve with lemon wedges to squeeze over.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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