Description
A colorful and flavorful vegetarian paella made with saffron-infused rice, bell peppers, tomatoes, peas, green beans, and artichokes. This Spanish-inspired dish is hearty, vibrant, and perfect for sharing, delivering a wholesome and satisfying meal without meat.
Ingredients
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup canned artichoke hearts, quartered
- 1 cup frozen peas
Rice and Spices
- 2 cups short-grain rice (Bomba or Arborio)
- 4 cups vegetable broth
- ½ tsp saffron threads
- 1 tsp smoked paprika
- 1 tsp turmeric (optional)
- Salt and black pepper to taste
To Serve
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Heat the oil: Heat olive oil in a large paella pan or wide skillet over medium heat to prepare for sautéing.
- Sauté aromatics: Add diced onion and minced garlic to the pan and cook until softened and fragrant, creating the flavor base.
- Cook vegetables: Add sliced red and yellow bell peppers along with trimmed green beans and sauté for about 5 minutes to begin softening.
- Add tomatoes and spices: Stir in halved cherry tomatoes, smoked paprika, and saffron threads, distributing the flavors evenly throughout the pan.
- Incorporate rice: Add the short-grain rice and stir to coat the grains thoroughly with the vegetable mixture and spices.
- Add broth and season: Pour in the vegetable broth, sprinkle in salt, black pepper, and optional turmeric, then stir gently once to combine.
- Arrange remaining vegetables: Scatter quartered artichoke hearts and frozen peas evenly over the rice without stirring them in.
- Simmer gently: Let the paella cook uncovered for 20 to 25 minutes over medium-low heat; do not stir during this time to allow the socarrat, the prized crispy rice layer, to form.
- Rest the paella: Remove the pan from heat and let it rest for 5 minutes to finish cooking and settle the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve with lemon wedges for squeezing over each portion.
Notes
- Avoid stirring after adding the broth to allow the traditional crispy rice layer (socarrat) to develop at the bottom.
- For added variety, include mushrooms or asparagus with the vegetables.
- Paella is best enjoyed fresh but can be refrigerated and reheated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
