One-Pot Mediterranean Red Rice Paella with Feta and Veggies

One-Pot Vegetarian Red Rice Paella

A vibrant twist on the classic Spanish rice dish, this one-pot vegetarian paella brings together nutty red rice, crisp seasonal vegetables, and tangy feta in a single skillet. Bright herb and citrus notes balance the earthiness of the beans and grains, while the gentle heat of fresh chili adds a playful kick. Perfect for a fuss-free weeknight dinner or a leisurely weekend lunch, this recipe yields minimal dishes with maximum flavor.

⏱ Time

• Preparation: 15 minutes
• Cooking: 35–40 minutes
• Resting: 2 minutes
• Total: ~57 minutes

🛠️ Equipment Needed

• Large cast-iron or heavy-bottomed skillet (at least 10–12″)
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil

🏷️ Tags

vegetarian · one-pot · Mediterranean · easy weeknight · gluten-free

🍽 Serving Size

2 servings

⭐ Difficulty Level

Medium

⚠️ Allergen Information

• Contains dairy (feta cheese)
• Naturally gluten-free

🥗 Dietary Preference

Vegetarian · Lactose-tolerant (or swap to vegan cheese)

🍛 Course

Main Dish

🌍 Cuisine

Spanish-inspired / Mediterranean

🥘 Ingredients

📝 Instructions

1. Prepare the vegetables.
   • Snap off and discard the woody ends of the asparagus. Peel the lower stems and cut into 1–2 cm pieces.
   • Trim and slice green beans into bite-sized segments.
   • Peel and dice carrots into small cubes.
   • Thinly slice red onion. Deseed and slice the chili into thin rings.
2. Sauté aromatics.
   • Heat the skillet over medium heat.
   • Add olive oil, then toss in onion and chili. Cook, stirring, until translucent and fragrant (1–2 minutes).
3. Build the base.
   • Add asparagus stems and carrots; stir for another minute.
   • Pour in water, season with 1 tsp salt, and bring to a gentle simmer.
4. Cook the rice.
   • Once simmering, scatter red rice evenly. Do not stir further—this encourages socarrat (crispy bottom).
   • Reduce heat to medium-low.
5. Incorporate remaining vegetables.
   • After 20 minutes, gently pour in sweet peas, broad beans and green beans. If the liquid level drops below the rice, add hot water by 50 ml increments.
   • Continue simmering until rice is tender, about 10–15 minutes more.
6. Check for socarrat.
   • Lift carefully with a wooden spoon; you should hear a light crackle as the rice releases from the pan.
7. Rest.
   • Remove from heat, cover loosely with foil, and let rest for 2 minutes.
8. Finish and serve.
   • Uncover, fluff gently, then sprinkle crumbled feta, mint, and a squeeze of lemon juice. Adjust seasoning with salt and pepper.
   • Serve hot straight from the pan.

🥄 Preparation Tips

• Rice choice: Red rice provides nuttiness and color; arborio or bomba rice will work but alter texture.
• Even cooking: Use a heavy skillet to distribute heat uniformly and prevent hot spots.
• Liquid monitoring: Keep extra hot water on hand; rice absorption can vary by brand.

🍽 Nutritional Information (per serving)

💡 Tips and Tricks

• For extra depth, deglaze the pan with a splash of dry white wine before adding water.
• Gently press down vegetables on top of rice for more even cooking.
• To make it vegan, substitute feta with crumbled tofu seasoned with lemon zest and salt.

➕ Add-Ons

• Roasted red peppers
• Sun-dried tomatoes
• Sautéed mushrooms

🍞 Side Dishes

• Garlic-herb flatbread
• Simple mixed-leaf salad with vinaigrette
• Grilled halloumi slices

🔄 Improvements

• Swap asparagus for artichoke hearts in spring.
• Stir in smoked paprika or saffron strands for authentic Spanish aroma.
• Finish with a drizzle of chili-infused oil for heat.

🥶 Save and Store

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat, adding a splash of water to renew moisture.
• Freezing: Not recommended, as vegetables and rice lose texture.

❓ Frequently Asked Questions

1. Can I use brown or white rice instead of red rice?
   Yes—adjust cooking time: brown rice ~40 minutes, white rice ~20 minutes. Increase liquid accordingly.
2. How do I achieve the best socarrat?
   Cook undisturbed on low heat and let rest covered briefly so steam finishes crisping the bottom.
3. Is this dish gluten-free?
   Naturally yes, as long as all ingredients (including any vegan cheese) are certified gluten-free.
4. Can I prepare this ahead of time?
   You can chop vegetables in advance, but cook and season rice just before serving for best texture.

🏁 Conclusion

This one-pot vegetarian red rice paella is proof that simple ingredients, cooked thoughtfully, yield a dish bursting with color, texture, and balanced flavors. It’s as convivial as it is nutritious—invite friends or family to gather around the skillet and enjoy a taste of Mediterranean sunshine in every bite.

📚 References

• Classic paella technique adapted from “Paella: A Spanish Feast” by José Andrés
• USDA Nutrient Database for nutritional estimates