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.
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 Seasonings
- 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
Garnish
- Lemon wedges for serving
- Fresh parsley, chopped
Instructions
- Heat Olive Oil: Heat olive oil in a large paella pan or wide skillet over medium heat to prepare for sautéing the vegetables.
- Sauté Aromatics: Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-5 minutes.
- Cook Vegetables: Add sliced red and yellow bell peppers and trimmed green beans to the pan. Cook for approximately 5 minutes, allowing the vegetables to soften slightly.
- Add Remaining Vegetables and Spices: Stir in cherry tomatoes, smoked paprika, and saffron threads, mixing well to coat the vegetables with the spices.
- Add Rice: Add the short-grain rice to the pan and stir thoroughly to coat the grains with the vegetable and spice mixture.
- Add Broth and Season: Pour in the vegetable broth and season with salt, black pepper, and optional turmeric. Stir briefly to distribute the ingredients evenly.
- Arrange Artichokes and Peas: Place the quartered artichoke hearts and frozen peas evenly over the surface of the rice without stirring.
- Simmer: Allow the paella to simmer uncovered on medium-low heat for 20–25 minutes. Do not stir during this time to enable the rice to cook evenly and develop the traditional crispy bottom layer, or socarrat.
- Rest: Remove the pan from heat and let the paella rest for 5 minutes to allow the flavors to meld and any remaining liquid to absorb.
- Garnish and Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish.
Notes
- Avoid stirring once the broth is added to develop the traditional crispy rice layer (socarrat).
- Add mushrooms or asparagus for extra vegetables.
- Best enjoyed fresh but can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
