Low Fat Vegetable Paella
Transform your meal routine with this vibrant and nutritious Low Fat Vegetable Paella, a lighter take on the classic Spanish dish, perfect for health-conscious food lovers. Packed with garden-fresh veggies like zucchini, bell peppers, tomatoes, and peas, this plant-based recipe bursts with flavor thanks to bold seasonings like smoky paprika and fragrant saffron threads. Short-grain rice is simmered in low-sodium vegetable broth for ultimate creaminess, while a touch of olive oil keeps it heart-healthy without compromising on taste. Ready in under an hour, this comforting one-pan meal is ideal for busy weeknights or impressing guests. Garnish with fresh parsley and serve with zesty lemon wedges for a final aromatic flourish. Easy, wholesome, and utterly delicious—this low-fat vegetarian paella is your gateway to guilt-free indulgence!
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 1 cup frozen peas
- 4 cups vegetable broth, low-sodium
- 1.5 cups short-grain rice (such as Arborio or bomba)
- 1 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- 1 medium lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red and green bell peppers to the pan and sauté for 5 minutes until slightly softened.
Add the diced zucchini and cook for an additional 4 minutes.
Stir in the diced tomatoes, smoked paprika, and saffron threads, mixing well to distribute the spices evenly.
Add the rice to the pan and cook for 2 minutes, stirring constantly to coat the grains in the spices and vegetables.
Pour in the vegetable broth and season with salt and black pepper. Stir to combine.
Reduce the heat to medium-low and let the mixture simmer for 20 minutes, uncovered, without stirring, until the rice is tender and the liquid has been absorbed. Maintain an even simmer by adjusting the heat as needed.
In the last 5 minutes of cooking, scatter the frozen peas on top of the paella and allow them to cook through.
Once the rice is fully cooked and the peas are tender, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 5 minutes.
Before serving, garnish with chopped parsley if using, and serve with lemon wedges for an extra burst of flavor.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 37.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3136 mg | 67% | |
*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.
