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 an authentic taste of Spain with wholesome vegetables and fragrant spices.
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
Garnishes
- Lemon wedges for serving
- Fresh parsley, chopped
Instructions
- Heat the Pan: Heat olive oil in a large paella pan or wide skillet over medium heat to prepare the base for sautéing the vegetables.
- Sauté Aromatics: Add diced onion and minced garlic to the hot oil and cook until softened and fragrant, about 3-4 minutes.
- Add Bell Peppers and Green Beans: Stir in sliced red and yellow bell peppers along with trimmed green beans, cooking for 5 minutes until they begin to soften.
- Add Tomatoes and Spices: Mix in halved cherry tomatoes, smoked paprika, saffron threads, and turmeric if using; stir to evenly distribute the spices and vegetables.
- Incorporate Rice: Add the short-grain rice to the pan, stirring well to coat each grain with the vegetable and spice mixture for enhanced flavor absorption.
- Pour in Broth and Season: Pour the vegetable broth over the rice and vegetables, seasoning with salt and black pepper to taste.
- Arrange Vegetables: Place quartered artichoke hearts and frozen peas evenly over the rice without stirring, which will help develop the socarrat, the prized crispy bottom layer.
- Simmer: Let the paella simmer uncovered over medium-low heat for 20–25 minutes, allowing the rice to cook through and liquid to absorb without stirring.
- Rest: Remove the pan from heat and let the paella rest for 5 minutes to set and fully absorb flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve with lemon wedges to add a bright, fresh finish to the dish.
Notes
- Avoid stirring after the broth is added to develop the traditional crispy rice layer known as socarrat.
- Add mushrooms or asparagus to include additional vegetables for more variety and nutrition.
- Best enjoyed fresh but leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
