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Paella Valencia

with Fava Beans and Saffron


Paella hails from the Spanish port city of Valencia, and features rice, vegetables, and saffron. If you have a paella pan, which is made of thin metal and has handles on either side, we suggest you use it here. Pro tip: Be sure to scrape up the crunchy rice that sticks to the bottom of the pan, also known as socarrat. Experienced chefs find this to be a crucial component!

Spanish Dinner Nuts Beans/Legumes Soy-Free Spring Recipes Comfort Foods
2 2
40 min


  1. 1 onion
  2. 4 cloves garlic
  3. 6 oz green beans
  4. 1 cup short grain white rice
  5. 1 tbsp paella seasoning
  6. 1 cup fava beans
  7. ¼ cup roasted red peppers
  8. ⅓ cup almonds
  9. 1 lemon
  10. 2 tbsp olive oil*
  11. Salt and pepper*
Allergens: tree nuts


  • Small skillet
  • Paella pan or large oven-proof skillet


Prepare the vegetables

Preheat the oven to 400°F. Peel and thinly slice the onion. Peel and thinly slice 4 cloves garlic. Trim and chop the green beans into 2 inch pieces.

Start the paella

Place a paella pan or large ovenproof skillet over medium-high heat with 1 tbsp olive oil. Add the onion, and garlic, sprinkle with salt, and cook, stirring occasionally, until the vegetables soften, about 3 to 5 minutes. Add the short grain white rice and cook, stirring occasionally, until it’s glossy, about 1 to 2 minutes.

Get fragrant

Add the paella seasoning to the skillet and cook, stirring frequently, until the spices are fragrant, about 1 minute. Add 2 cups water and ½ tsp salt, and bring the rice to a boil. Reduce heat to low and let rice simmer while you prepare the next batch of vegetables, about 5 to 7 minutes.

Add the vegetables

In a large bowl, toss the green beans, fava beans, and roasted red peppers with 1 tbsp olive oil and a pinch of salt and pepper. Add the vegetables on top of the rice, distributing evenly, and place the skillet into the oven. Bake until the rice is cooked, about 12 to 15 minutes.

Toast the almonds

Place a small skillet over medium heat and add the almonds. Toast until fragrant and lightly browned, about 2 to 3 minutes. Roughly chop the toasted almonds.


Once the rice is finished, return the skillet to medium heat on the stovetop and cook until the bottom of the rice becomes crisp, at least 2 to 3 minutes. Once the rice is crispy, top the dish with the juice from half the lemon. Cut remaining the lemon half into wedges. Sprinkle the Paella Valencia with toasted almonds and serve with lemon wedges.