Some recipes just make you feel like you’re on a holiday, and this Indian style Spanish Paella is one of them. I basically love to try new dishes and experiment my style to it, especially on weekends when I want something special but not too heavy. suddenly when my feed showed up some random spanish prawns and chicken paella and I was on fasting, there it was born – Indian style veg paella.

I could not find bomba rice – so replaced it with similar short grain seeraga samba rice but i was worrying if the flavour of the rice would overpower the dish on whole but to my surprise it dint. It went well with the dish.

Paella is a classic Spanish rice dish, but this version is totally Indian-friendly. Made in one pot, with ingredients that are easily available at home, and no fancy steps. Plus, the crisp base at the bottom is my absolute favourite!

Health Benefits

This dish is a lovely mix of veggies, good carbs, and a homemade veg stock that’s free from preservatives. With ingredients like bottle gourd, carrots, and seeraga samba rice, it’s light on the stomach and rich in fibre. No deep frying, just slow cooking and gentle spices.

Let’s Talk About Ingredients

Seeraga Samba Rice
This tiny, fragrant rice is perfect for Indian paella. It soaks up all the flavours without becoming mushy. If you don’t have it, you can use basmati but reduce water slightly. If you could get Bomba rice, try with it.

Veg Stock
Homemade stock adds so much taste. We use onion, garlic, bottle gourd, and spices like cinnamon and cloves. You can skip any veggie you don’t have, but don’t skip garlic or peppercorns.

Red Bell Pepper
Roasted directly on flame, this gives a deep smoky taste. You can also roast it in an oven. If you don’t have red capsicum, use yellow or green but red gives the attractive colour.

Saffron
A pinch of saffron gives a lovely aroma and golden colour. If you don’t have it, you can skip or add a pinch of turmeric for colour.

Vegetables
Carrots, beans, peas are all great in this dish. Feel free to add sweet corn or mushrooms too if you like.

Detailed recipe:

Video Recipe

Instructions with photo guide:

Start by making the veg stock. Take a pressure cooker and heat 1/2 tsp oil.

Add 1 roughly chopped onion

and fry it till the edges start to get slightly charred. This gives a nice smoky depth to the stock.

Now add 4 cloves of garlic (just crushed with skin),

1/2 tsp peppercorns,

3 bay leaves,

1 inch cinnamon stick,

and 3 cloves.

Fry this for a minute so that the spices release their flavour.

Add 1 chopped carrot,

1 chopped potato, and 2 cups of chopped bottle gourd.

Pour in 1 litre of water.

Close the lid and pressure cook for 10 to 12 whistles.

Once done, let it cool down a bit, open the lid,

and strain the liquid.

Your homemade veg stock is ready.

Next, roast 1 red bell pepper directly on a gas flame till the skin turns completely black.

This gives it a wonderful smoky flavour.

Let it cool, peel off the skin,

remove seeds,

and then slice one half and chop the other half.

In a wide heavy-bottomed pan, heat 1 tsp oil.

Add 1 finely chopped onion

and fry till it turns soft and light golden.

Then add 2 finely chopped garlic cloves

and sauté just for half a minute.

Now mix in the chopped half of the roasted bell pepper.

cook for few seconds

Add 1 chopped carrot

and 5 to 6 chopped beans.

Give it a nice stir so the veggies cook evenly.

Pour in 1/4 cup tomato puree

and cook for about a minute.

Add 1/4 cup green peas

and 1/2 tsp chilli powder or 1 tsp paprika for that mild spicy kick and lovely colour.

cook for a minute until raw smell of chilli powder leaves

Take 1.25 cups of seeraga samba rice, wash it well and drain all the water.

Add it to the pan along with salt and gently fry on low flame till the rice and veggies look dry and separated.

No moisture should be left.

Now spread the rice mixture evenly in the pan.

Slowly pour 1.5 cups of the veg stock over the rice.

Use the back of your spoon/spatula to make a few holes in the rice so the stock seeps through.

Very important – don’t stir after this step.

Add a large pinch of saffron on top.

Arrange the sliced red bell pepper pieces around the sides in a nice design

and place a lemon slice right in the centre.

Cover the pan and cook on low flame till all the water is absorbed.

Once it looks dry on top, open the lid and add 1/2 cup more water.

Close again and cook till the top layer of rice becomes soft and fully cooked.

Finally, switch off the heat and garnish with chopped coriander leaves and a few more lemon slices.

Serve hot and enjoy that golden, slightly crispy bottom layer – it’s the yummiest part!

Expert Tips

• Do not mix the rice after adding stock
• Roasting the capsicum adds real depth, don’t skip
• Use seeraga samba for best texture
• Cook on low flame for the crisp base
• Add extra lemon juice before serving for freshness

FAQs

Can I use basmati rice instead of seeraga samba?
Yes, reduce the stock slightly and cook on low flame to avoid overcooking.

Can I make it without saffron?
Yes, it’s optional. A small pinch of turmeric will help with colour.

Is paella spicy?
Traditionally no, but you can adjust chilli to your liking.

Can I use store-bought stock?
Yes, but homemade stock gives richer flavour without preservatives.

Recipe card