Sugar-Free Vegetable Paella
Elevate your mealtime with this vibrant and wholesome Sugar-Free Vegetable Paella, a flavorful twist on the traditional Spanish dish that is both light and satisfying. Packed with an array of nutrient-dense veggies like bell peppers, zucchini, green beans, peas, and artichoke hearts, this recipe is brimming with fresh, colorful produce. Enhanced with aromatic spices like paprika, turmeric, and optional saffron, and cooked in low-sodium vegetable broth, this paella delivers bold, savory flavors without added sugars or heavy ingredients. Perfect for a hearty yet health-conscious dinner, its low-sodium broth and short-grain rice create the perfect creamy texture while maintaining the integrity of authentic paella. Ready in under an hour, this one-pan wonder is easy to make and perfect for serving to guests or enjoying as a weeknight meal. Garnish with fresh parsley and a squeeze of refreshing lemon to bring out the zesty undertones and make every bite irresistible. Pair this sugar-free vegetable paella with a crisp green salad for a complete, guilt-free Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 2 medium Tomatoes, grated or finely chopped
- 1 teaspoon Paprika (sweet or smoked, based on preference)
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Saffron threads (optional, soaked in 2 tablespoons water)
- 4 cups Vegetable broth, low-sodium
- 1.5 cups Short-grain rice (paella rice or Arborio rice)
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 medium Zucchini, diced
- 1 cup Frozen peas
- 1 cup Artichoke hearts, halved (canned or fresh, rinsed if canned)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Lemon wedges, for serving
Instructions
Heat a large, wide pan or paella pan over medium heat and add the olive oil.
Once the oil is hot, sauté the chopped onion for 2-3 minutes, until translucent.
Add the minced garlic and stir for about 1 minute, being careful not to let it burn.
Stir in the diced red and yellow bell peppers, cooking for 3-4 minutes until slightly softened.
Add the grated or chopped tomatoes and continue to cook for 5 minutes, stirring occasionally, until the mixture begins to thicken.
Sprinkle in the paprika, turmeric, and the optional saffron water. Mix well to coat the vegetables with the spices.
Pour in the vegetable broth and bring it to a gentle boil.
Stir in the rice and arrange the green beans, zucchini, frozen peas, and artichoke hearts evenly across the top. Do not stir the mixture after this point to ensure proper paella texture.
Reduce the heat to medium-low and let the paella simmer uncovered for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid stirring during this time.
If the rice is not fully cooked but the pan looks dry, add a little more broth or water and continue cooking.
Once the rice is cooked, remove the pan from the heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
Sprinkle the chopped parsley over the paella before serving.
Serve hot with lemon wedges on the side for squeezing over individual portions.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 52.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4333 mg | 92% | |
*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.
