Vegetable Paella
Transport your taste buds straight to Spain with this vibrant and hearty **Vegetable Paella**! Packed with fresh, colorful ingredients like bell peppers, zucchini, peas, and artichoke hearts, this vegetarian twist on the classic Spanish dish offers a symphony of flavors. Fragrant saffron threads and smoky paprika infuse the tender short-grain paella rice with rich, aromatic spices, while a base of vegetable broth ensures every bite is deeply satisfying. With minimal stirring required, this one-pan wonder lets the ingredients shine while creating a crispy caramelized layer of rice at the bottom, known as the coveted "socarrat." Perfect for a family dinner or entertaining, this easy-to-follow recipe is finished with fresh parsley and lemon wedges for a zesty, herbaceous touch. Ready in just over an hour and serving four, this wholesome meal is the ultimate crowd-pleaser for vegetarians and paella lovers alike!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium zucchini, cut into half-moons
- 2 large tomato, diced
- 0.5 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 300 grams short-grain paella rice
- 1 liter vegetable broth
- 100 grams frozen peas
- 200 grams artichoke hearts, quartered
- 0.5 cup fresh parsley, chopped
- 2 units lemon, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large paella pan or wide, deep skillet over medium heat.
Add the diced onion to the pan and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced red and green bell peppers, and zucchini to the pan. Sauté for 5-7 minutes until they begin to soften.
Mix in the diced tomatoes, saffron threads, and smoked paprika. Stir well to combine.
Add the paella rice, ensuring it is evenly distributed across the pan. Stir to coat the rice with the vegetable mixture.
Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a simmer.
Once simmering, reduce the heat to low. Do not stir the rice from this point to allow it to cook evenly.
After 15 minutes, gently scatter the peas and artichoke hearts over the top of the rice. Leave to cook for another 10-15 minutes until the liquid has mostly absorbed and the rice is tender.
Remove the pan from heat and cover it with a clean kitchen towel. Allow it to rest for 5-10 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 52.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6074 mg | 129% | |
*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.
