Paella Esmeralda Emerald Paella
Experience the vibrant flavors and stunning presentation of Paella Esmeralda, also known as Emerald Paella, a vegetarian spin on the classic Spanish dish. This one-pan masterpiece showcases a harmonious medley of green vegetables—zucchini, green beans, peas, spinach, and bell peppers—infused with the aromatic depth of saffron and smoked paprika. The tender, short-grain paella rice absorbs a rich vegetable stock, creating a luscious texture while forming the iconic crispy socarrat at the base. Perfectly balanced with bright notes of fresh parsley and a squeeze of lemon, this emerald-hued dish is as visually striking as it is delicious. Ready in just an hour, it’s a wholesome, gluten-free meal that’s ideal for family dinners or festive gatherings.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 large green bell pepper, diced
- 1 cup green peas, frozen or fresh
- 4 cups fresh spinach leaves
- 4 cups vegetable stock, warm
- 2 cups paella rice (short-grain rice, like Bomba or Arborio)
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 0.5 cup fresh parsley, chopped
- 4 lemon wedges
Instructions
Heat the olive oil in a large, shallow paella pan or wide skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic, diced green bell pepper, and cook for another 2-3 minutes.
Add the rice and stir to coat the grains in the oil and aromatics. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the warm vegetable stock and stir in the paprika, saffron threads, salt, and black pepper.
Spread the rice mixture evenly across the pan and bring to a gentle simmer. Do not stir the rice after this point to create the traditional paella crust.
Scatter the zucchini slices, green beans, green peas, and spinach leaves evenly across the top of the rice.
Reduce the heat to low and let the paella cook uncovered for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
Once cooked, remove from heat and cover the pan with a clean kitchen towel. Allow the paella to rest for 5-10 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 675 mg | 14% | |
*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.
