Oven Paella with artichokes and tomatoes

Oven Paella? Why not! You can make this delicious dish with a few simple ingredients like rice, saffron, vegetables and beans. I guarantee that you’ll fall in love with this comforting dish!

What is Paella?

Paella is a Spanish dish made with rice, saffron, vegetables and protein like chicken or seafood. Traditionally, it is cooked and served in a special pan, but I’ve decided to give an oven paella a try and let me tell you – it is SIMPLE AND DELICIOUS.

What I LOVE about this recipe?

NO PAELLA PAN NEEDED: You can use a regular skillet or oven safe dish

ONE POT MEAL & MINIMAL PREP WORK: this recipe doesn’t require sautéing and is made in one dish – that means quicker cooking and less clean-up

ADAPTABLE: there are many ways of adapting this paella recipe – use any of your favorite vegetables, such as peppers, spinach, zucchini, eggplant, green peas, green beans, tofu, lentils, chickpeas …

vegan oven paella


The main ingredients of this vegan Paella are rice, saffron vegetables and kidney beans. I didn’t feel the need to use any store bought meat or seafood substitutes – vegetables are more than enough!


RICE : paella rice would be the best, but you can easily use long grain rice in this recipe
VEGETABLES : red onion, garlic, tomatoes, parsley and artichokes
BEANS : I used red kidney beans but any other bean will work in this recipe
SPICES : chili, saffron and salt
TOMATO PASTE : for and extra tomato taste and beautiful color
VEGETABLE BROTH : homemade or good quality store bought stuffed tomatoes

oven paella with red beans

Oven paella with artichokes and tomatoes

Servings 4 servings
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins


  • oven safe dish or skillet


  • 1 cup rice dry
  • 3 cups vegetable broth boiling hot
  • 1 cup beans cooked or tinned
  • 2 tbsp olive oil optional, more for serving
  • 1 red onion peeled and quartered
  • 2 - 3 medium tomatoes peeled sliced thickly
  • 4 artichoke hearts fresh or tinned
  • 3 cloves garlic sliced
  • 1 tbsp tomato paste
  • cayenne pepper or chili optional, to taste
  • salt to taste
  • fresh parsley optional, for serving
  • lemon juice optional, for serving


  • Preheat the oven to 180°C/350F [ I like to heat the dish, too ].
  • Place dry rice in the hot casserole dish.
  • Combine the boiling broth with the saffron, olive oil, tomato paste and chili.
  • Pour the broth over the rice, add the beans and stir well, making sure that the beans are evenly distributed.
  • Place slices of tomato, artichokes, quartered onion and garlic slices on top - initially they will be submerged in the broth, but as the rice swells, vegetables will rise and bake nicely.
  • Put the Paella in the oven and bake for 40 - 45 minutes, until all the broth is absorbed and the rice is cooked.
  • Drizzle with lemon juice and decorate with parsley before serving.


Nutritional value - portion
303 kcal | Carbohydrates 51 g | Protein 9 g | Fat 5 g | Fiber 4.5 g
Course: Main Course
Keyword: artichokes, easy, gluten free, healthy, rice, tomatoes

How to store and reheat this Paella?

To store leftovers: Make sure to let your Paella come to room temperature. Then store in the fridge, covered for up to 3 days.
How to reheat: to reheat, cover the dish with a tin foil and place it in the oven, at 300F for about 10 – 15 minutes until warmed through.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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