Vegetable Paella Recipe
5/5
Vegetable Paella is a delicious and colorful Spanish rice dish that is traditionally cooked in a special pan called a paellera. This vegetarian version of Paella features a medley of vibrant vegetables such as bell peppers, zucchini, green beans, and cherry tomatoes. The rice is cooked in a flavorful broth infused with paprika and optionally saffron, giving it a beautiful golden color and a rich taste. Vegetable Paella is a hearty and satisfying dish that showcases the natural flavors and textures of the vegetables.
INGREDIENTS
- Arborio or short-grain rice: 1 ½ cups
- Vegetable broth: 3 cups
- Onion, finely chopped: 1
- Bell peppers (any color), diced: 1
- Zucchini, diced: 1
- Cherry tomatoes: 1 cup
- Green beans, trimmed and cut into bite-sized pieces: 1 cup
- Garlic cloves, minced: 2
- Paprika: 1 teaspoon
- Saffron threads: a pinch (optional)
- Olive oil: 2 tablespoons
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley or cilantro, chopped (for garnish)
INSTRUCTIONS
- Heat olive oil in a large, deep skillet or paella pan over medium heat.
- Add the chopped onion and cook until softened and translucent.
- Stir in the minced garlic, diced bell peppers, zucchini, and green beans. Cook for a few minutes until the vegetables start to soften.
- Add the rice to the pan and stir to coat it with the oil and vegetables.
- Sprinkle in the paprika and saffron threads (if using) and stir well to evenly distribute the spices.
- Pour in the vegetable broth and bring to a simmer. Cover the pan and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, add the cherry tomatoes and gently mix them into the rice.
- Season with salt and pepper to taste.
- Remove from heat and let it sit, covered, for a few minutes.
- Serve the Vegetable Paella hot, garnished with fresh parsley or cilantro, and accompanied by lemon wedges.
TIPS
- Use Arborio or short-grain rice for the best results, as they have a higher starch content that gives the paella a creamy texture.
- If you don’t have a paellera, you can use a large, deep skillet or a wide saucepan with a lid.
- You can customize the vegetables used in the paella based on your preferences and what’s in season.
- Feel free to add other ingredients like mushrooms, artichoke hearts, or peas to enhance the flavor and variety.
- Saffron is a traditional ingredient in paella, but it can be expensive. If you prefer, you can omit it or use a pinch of turmeric as a more affordable substitute for the yellow color.
- Serve the Vegetable Paella with lemon wedges for a bright and tangy flavor.
- Leftover paella can be refrigerated and reheated the next day. Add a splash of vegetable broth or water when reheating to restore moisture.
NUTRITION VALUE
- Calories: Approximately 300-350 calories
- Carbohydrates: Approximately 60-70 grams
- Protein: Approximately 6-8 grams
- Fat: Approximately 5-7 grams
- Fiber: Approximately 5-7 grams
