Description
A vibrant and flavorful Spanish-inspired Vegetable Paella with aromatic saffron rice, colorful bell peppers, zucchini, and green beans. This vegan and gluten-free main course is perfect for a wholesome and satisfying meal, bringing authentic Mediterranean taste to your table.
Ingredients
Scale
Vegetables
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
Rice and Spices
- 1 1/2 cups Arborio or Bomba rice
- 1/2 teaspoon smoked paprika
- Pinch of saffron threads
- 1/4 teaspoon turmeric (optional, for color)
- 1/2 teaspoon salt, or to taste
Liquids and Others
- 2 tablespoons olive oil
- 4 cups vegetable broth, warm
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: In a large, wide skillet or paella pan, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant. Stir in the sliced red and yellow bell peppers, chopped zucchini, and green beans. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Rice and Spices: Mix in the Arborio or Bomba rice along with smoked paprika, saffron threads, turmeric, and salt. Stir well to evenly coat the rice and vegetables with the spices.
- Pour in Broth and Simmer: Gently pour the warm vegetable broth into the pan and stir lightly just to distribute the ingredients evenly. Avoid stirring from this point forward to allow the traditional crispy crust, or socarrat, to form on the bottom of the pan.
- Arrange Tomatoes and Cook: Place the halved cherry tomatoes on top of the rice mixture. Bring the liquid to a gentle boil, then reduce heat to medium-low. Let the paella simmer uncovered for 20 to 25 minutes, or until the rice is cooked through and the broth is fully absorbed.
- Add Peas and Rest: Sprinkle the frozen peas over the paella during the last 5 minutes of cooking. Once done, remove the pan from heat. Cover loosely with a clean kitchen towel and allow the paella to rest for 5 to 10 minutes to finish steaming and enhance flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side to add a fresh citrusy touch.
Notes
- For enhanced flavor, consider using fire-roasted tomatoes or adding artichoke hearts.
- To make this dish heartier, add chickpeas or grilled tofu as protein options.
- Do not stir the rice after adding the broth to achieve the authentic paella texture and socarrat crust.
