Vegetable Paella with Artichokes Yellow Rice
Dive into the vibrant flavors of this Vegetable Paella with Artichokes and Yellow Rice, a stunning plant-based twist on the classic Spanish dish. Made with saffron-infused short-grain rice, tender artichoke hearts, and an array of colorful vegetables like zucchini, red bell peppers, and cherry tomatoes, this recipe balances rich Mediterranean flavors and wholesome ingredients. Smoked paprika adds a subtle depth, while fresh parsley and zesty lemon wedges brighten each bite. Perfect for a weeknight dinner or an impressive meatless centerpiece, this one-pan dish is both easy to prepare and naturally gluten-free. Ready in just an hour, it serves up a hearty and flavorful meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1.5 cups short-grain rice (e.g., Arborio or bomba)
- 4 cups vegetable broth
- 0.25 teaspoons saffron threads
- 1 teaspoons smoked paprika
- 1 14-ounce can canned artichoke hearts, drained and quartered
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the chopped onion and diced red bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the short-grain rice to the pan and stir well to coat it with the oil and vegetables.
In another small saucepan, heat the vegetable broth over low heat. Add the saffron threads to the warm broth and let them steep for 2 minutes.
Pour the saffron-infused broth into the skillet with the rice. Add the smoked paprika, salt, and black pepper. Stir to combine.
Spread the rice mixture evenly across the pan and bring it to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20 minutes, without stirring.
After 20 minutes, arrange the artichoke hearts, diced zucchini, halved cherry tomatoes, and frozen peas on top of the rice. Do not stir.
Continue cooking for another 10 minutes or until the liquid is absorbed and the rice is tender.
Remove the pan from the heat and cover it with a clean kitchen towel or aluminum foil. Let it sit for 5 minutes to allow the flavors to meld.
Sprinkle the chopped parsley over the paella before serving.
Serve the vegetable paella with lemon wedges on the side for an extra pop of flavor.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1254 mg | 27% | |
*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.
