Zesty Veggie Paella
Infused with vibrant Mediterranean flavors, this Zesty Veggie Paella is a wholesome, plant-based twist on the Spanish classic. This one-pan dish features fragrant saffron, smoky paprika, and a colorful medley of fresh vegetables like bell peppers, green beans, peas, and artichoke hearts, all simmered with tender paella rice in rich vegetable broth. With minimal prep and a stunning presentation, this recipe is perfect for weeknight dinners or festive gatherings. Serve with a sprinkle of fresh parsley and a squeeze of lemon for a tangy, aromatic finish that will transport your taste buds straight to Spain. Perfectly hearty, gluten-free, and packed with flavor, this veggie paella is a must-try for lovers of bold, comforting meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 1.5 teaspoons smoked paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons saffron threads
- 1.5 cups short-grain paella rice (such as Bomba)
- 1 15-ounce can diced tomatoes, canned (with juices)
- 4 cups vegetable broth
- 0.75 cups frozen peas
- 1 14-ounce can artichoke hearts, quartered
- 1 cup green beans, trimmed and halved
- 1 large lemon, cut into wedges
- 0.25 cup fresh parsley, chopped (for garnish)
- 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 diced onion and bell peppers. Sauté for 5-7 minutes, until softened.
Stir in the minced garlic, smoked paprika, turmeric, and saffron threads. Cook for 1 minute, until fragrant.
Add the paella rice, stirring well to coat the grains in the spices and oil.
Stir in the diced tomatoes (with their juices) and vegetable broth. Add salt and pepper to taste. Mix well.
Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 15 minutes, without stirring, to allow the rice to absorb the liquid evenly.
Scatter the frozen peas, quartered artichoke hearts, and green beans across the top of the rice. Do not stir.
Continue cooking for another 10-15 minutes, until the liquid is fully absorbed and the rice is tender.
Once cooked, remove the pan from the heat and cover it with a clean kitchen towel or foil. Let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 46.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4866 mg | 104% | |
*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.
