Description
A vibrant and flavorful Spanish Vegetarian Paella packed with seasonal vegetables, saffron-infused rice, and traditional Spanish spices, perfect for a hearty plant-based meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 cup artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1 1/2 cups short-grain rice (such as Bomba or Arborio)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup frozen peas
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large paella pan or wide skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in bell peppers, zucchini, and green beans. Cook for 5-7 minutes until slightly tender.
- Add artichoke hearts and cherry tomatoes, cooking for another 2-3 minutes.
- Stir in the rice, smoked paprika, and saffron (with its soaking water). Mix well to coat the rice.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to a simmer and cook uncovered for about 20 minutes, without stirring.
- Scatter peas over the top and cook for another 5 minutes until the rice is tender and liquid absorbed.
- Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use high-quality saffron for the best flavor and color.
- Do not stir the paella once the broth is added to achieve a crispy bottom layer (socarrat).
- Customize with seasonal vegetables or what you have on hand.