Description
A vibrant and flavorful Vegetarian Paella recipe that captures the essence of traditional Spanish cuisine using fresh vegetables, aromatic saffron, and smoky spices. This easy one-pan rice dish is perfect for a healthy, meatless main course and offers a delightful combination of textures and colors.
Ingredients
Scale
Vegetables
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup green beans, trimmed
- 1 cup frozen peas
Pantry
- 2 tablespoons olive oil
- 1 1/2 cups arborio or bomba rice
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 (14 oz) can diced tomatoes with juice
- 4 cups vegetable broth, warm
- Salt and black pepper to taste
Garnish
- Lemon wedges
- Chopped parsley
Instructions
- Sauté aromatics: Heat olive oil in a large, wide skillet or paella pan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Cook vegetables: Add the sliced red and yellow bell peppers, zucchini slices, and trimmed green beans to the pan. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften but still retain some texture.
- Add rice and spices: Stir in the arborio or bomba rice along with the saffron threads and their soaking water, smoked paprika, and ground turmeric. Cook for 1–2 minutes, stirring constantly to toast the rice and allow the spices to bloom.
- Combine liquids: Pour in the canned diced tomatoes with their juice followed by the warm vegetable broth. Stir everything gently to combine, then reduce the heat to medium-low to maintain a gentle simmer.
- Simmer to cook rice: Let the paella simmer uncovered without stirring for 20–25 minutes until the rice is tender and most of the liquid has been absorbed. During the last 5 minutes of cooking, scatter the frozen peas evenly over the top, allowing them to warm through.
- Rest the paella: Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5–10 minutes to allow the flavors to meld and the rice to finish absorbing moisture.
- Garnish and serve: Sprinkle chopped parsley over the top and serve the paella with lemon wedges on the side to squeeze over each portion just before eating.
Notes
- For a traditional socarrat (crispy bottom crust), increase the heat during the last 2 minutes of cooking and avoid stirring to allow the rice to crisp.
- Add artichokes or chickpeas for extra variety and texture in the paella.
- Use a wide, shallow pan to ensure even cooking and proper formation of the socarrat crust.
- Use warm vegetable broth to help the rice cook evenly and absorb flavors better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
