Quick Vegetarian Paella
Transform weeknight dinners with this flavorful and vibrant Quick Vegetarian Paella, a Spanish-inspired dish that’s ready in just 40 minutes! Featuring hearty short-grain rice simmered in a fragrant blend of smoked paprika, turmeric, and vegetable broth, this recipe delivers authentic taste without the wait. Packed with colorful veggies like red bell peppers, cherry tomatoes, frozen peas, and tender artichoke hearts, this plant-based meal is as nutritious as it is beautiful. The magic happens as the rice cooks undisturbed, forming a golden crust at the bottom, while fresh parsley and zesty lemon wedges elevate each bite. Perfect for serving a crowd or meal-prepping leftovers, this one-pan wonder is an easy vegetarian dinner that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, sliced into strips red bell pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 14 ounces canned diced tomatoes
- 2.5 cups vegetable broth
- 1 cup short-grain rice
- 1 cup frozen peas
- 6 halved artichoke hearts
- 1 cup, halved cherry tomatoes
- 1 cut into wedges lemon
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
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.
Stir in the minced garlic and red bell pepper slices, cooking for another 2 minutes.
Sprinkle the smoked paprika and ground turmeric into the pan, stirring to coat the vegetables evenly.
Add the canned diced tomatoes (with their juice) and cook for 2-3 minutes to allow the flavors to meld.
Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a gentle simmer.
Stir in the short-grain rice, spreading it evenly across the pan without stirring further.
Lower the heat to medium-low, cover the pan, and let the rice cook undisturbed for about 20 minutes. Avoid stirring to allow a crust to form on the bottom.
Scatter the frozen peas, artichoke hearts, and cherry tomatoes over the top of the dish. Cover again and cook for an additional 5 minutes until the peas are tender.
Remove the pan from heat and let the paella rest for 5 minutes uncovered.
Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 929 mg | 20% | |
*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.
