Gluten-Free Vegetable Paella
Indulge in the vibrant flavors of this Gluten-Free Vegetable Paella, a plant-based twist on the classic Spanish dish. Bursting with colorful bell peppers, zucchini, cherry tomatoes, and heart-healthy artichokes, this one-pan recipe delivers bold spices like smoked paprika, turmeric, and saffron to create an aromatic experience. Perfectly cooked Arborio rice absorbs a rich vegetable broth infused with saffron threads for an authentic taste that's entirely gluten-free. Easy to prepare in under an hour, this dish is ideal for weeknight dinners or special occasions, appealing to vegetarians and anyone seeking a wholesome, hearty meal. Serve with a sprinkle of fresh parsley and a wedge of lemon for a bright, refreshing finish.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips green bell pepper
- 4 cloves, minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1.5 cups short-grain rice (gluten-free, such as Arborio)
- 4 cups vegetable broth
- 0.25 teaspoons saffron threads
- 1 medium, diced zucchini
- 1 cup, halved cherry tomatoes
- 0.75 cup frozen peas
- 1 cup, quartered (canned or jarred, drained) artichoke hearts
- 1 large, cut into wedges lemon
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.25 cup for garnish chopped parsley
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the diced onion and sauté for 3-4 minutes or until softened.
Add the sliced red and green bell peppers, and cook for another 4-5 minutes, stirring frequently, until they start to soften.
Stir in the minced garlic, smoked paprika, ground turmeric, and sweet paprika. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the short-grain rice to the pan and stir well to coat the grains with the oil and spices.
In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth. Let it sit for a few minutes, then pour the saffron and the rest of the vegetable broth into the pan.
Bring the mixture to a gentle simmer and season with salt and pepper to taste.
Reduce the heat to medium-low and let the paella cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking. Add more broth if needed to keep the rice cooking evenly.
After 15-20 minutes, arrange the diced zucchini, halved cherry tomatoes, frozen peas, and quartered artichoke hearts on top of the rice. Do not stir; let them steam on top of the paella as it finishes cooking for another 10-15 minutes until the rice is tender and the liquid is absorbed.
Turn off the heat and let the paella rest for 5 minutes. Garnish with chopped parsley.
Serve immediately with lemon wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
