Low Sodium Vegetable Paella
Bright, flavorful, and heart-healthy, this Low Sodium Vegetable Paella is a plant-based twist on a Spanish classic, perfect for a wholesome yet indulgent meal. Packed with vibrant veggies like bell peppers, zucchini, green beans, and artichoke hearts, this one-pan dish is brought to life with aromatic saffron, smoked paprika, turmeric, and cumin, delivering a rich, smoky flavor without the need for added salt. Short-grain rice soaks up the unsalted vegetable broth, yielding a tender and satisfying texture that pairs perfectly with a garnish of fresh parsley and a squeeze of lemon. Ready in under an hour, this easy low-sodium recipe is both a feast for the eyes and a treat for your taste buds, ideal for weeknight dinners or relaxed gatherings. Perfect for those seeking a plant-based, heart-healthy, and gluten-free main dish that doesn’t skimp on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced zucchini
- 1.5 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 4 cups unsalted vegetable broth
- 1 large pinch saffron threads
- 1.5 cups short-grain rice (such as Bomba or Arborio)
- 1 14-ounce can diced tomatoes (no salt added)
- 1 cup frozen peas
- 1 14-ounce can, drained and quartered artichoke hearts (packed in water, no salt added)
- 1 cup, trimmed and cut into 2-inch pieces green beans
- 1 cut into wedges, for serving lemon
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large, wide skillet or paella pan over medium heat.
Add the diced onion and cook for 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced red and yellow bell peppers and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the smoked paprika, turmeric, and cumin, coating the vegetables evenly with the spices.
In a small saucepan, warm the unsalted vegetable broth over low heat. Add the saffron threads to the broth and let it steep while you continue with the recipe.
Add the short-grain rice to the vegetable mixture and cook for 2-3 minutes, stirring to coat the rice in the oil and spices.
Pour in the warm vegetable broth and the diced tomatoes (along with their juices). Gently stir to combine, then spread the mixture into an even layer in the pan.
Scatter the green beans over the top, pressing them lightly into the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid or aluminum foil and cook for 20-25 minutes, until the rice is tender and has absorbed the liquid.
About 5 minutes before the end of the cooking time, scatter the frozen peas and artichoke hearts over the top of the paella without stirring. Cover again and finish cooking.
Remove the pan from the heat and let the paella rest, covered, for 5 minutes.
Sprinkle the fresh parsley over the top and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 58.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3941 mg | 84% | |
*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.
