Vegetable Paella

Vegetable Paella

Vegetable paella is a vibrant, flavorful dish that showcases the best of Mediterranean cuisine. Originating from the Valencia region of Spain, paella is traditionally made with rice, saffron, and a variety of proteins and vegetables.

This vegetarian version brings together an array of seasonal vegetables and aromatic spices, making it a colorful and nutritious option for anyone seeking a hearty meal.

With its unique blend of flavors and textures, vegetable paella is perfect for gatherings, family dinners, or a cozy night in. The dish not only looks stunning on the table but also fills your kitchen with an irresistible aroma that will have everyone asking for seconds!

Ingredients

For the Paella:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 1/2 cups Arborio rice (or Bomba rice)
• 4 cups vegetable broth (or water)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

How to Make

Prepare the Base:

In a large, shallow pan or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Sauté the Vegetables:

Add the diced red and yellow bell peppers, zucchini, and green beans to the pan. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp. Stir in the halved cherry tomatoes, and cook for another 2-3 minutes.

Toast the Rice:

Stir in the Arborio rice, ensuring it is coated in the oil and vegetables. Cook for about 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.

Add the Broth and Spices:

In a separate saucepan, warm the vegetable broth. If using saffron, add it to the broth to infuse its flavor. Pour the warm broth into the rice mixture and add the smoked paprika. Stir well to combine, then season with salt and pepper to taste. Do not stir the rice after this point; let it cook undisturbed.

Cook the Paella:

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pan with a lid or aluminum foil. Let the paella simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, you can add a little more broth or water if the rice is not fully cooked.

Add the Peas:

Once the rice is cooked, gently fold in the frozen peas. Cover again and let it sit for an additional 5 minutes to warm the peas through.

Serve:

Remove the pan from the heat and let it rest for a few minutes. Fluff the paella with a fork and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an added burst of flavor.

Chef’s Note

Vegetable paella is highly customizable; feel free to use any seasonal vegetables you have on hand. Artichokes, mushrooms, or asparagus can be excellent additions. If you prefer a bit of heat, consider adding a pinch of red pepper flakes. For a more authentic touch, you can replace some of the vegetable broth with white wine. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Nutritional Information (per serving, serves 6)

• Calories: 290
• Protein: 8g
• Fat: 10g
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 4g
• Sodium: 600mg (varies based on broth and added salt)

Vegetable paella is a delicious, hearty meal that celebrates the flavors of fresh vegetables and aromatic spices. Perfect for sharing with friends and family, this dish brings warmth and joy to any table. Enjoy every colorful bite and let the vibrant flavors transport you to sunny Spain!

Thanks for visiting Vegetables Recipe