Vegetable Paella

 



Paella, a classic Spanish dish, is known for its rich flavors and vibrant colors. This vegetable paella recipe captures the essence of traditional paella, offering a delicious and hearty option for vegetarians. Follow this easy recipe to create a mouthwatering vegetable paella that's perfect for any occasion.

Ingredients:

  • 1 1/2 cups paella rice (Bomba rice or Arborio rice works well)
  • 3 cups vegetable broth
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 1 cup artichoke hearts, drained and quartered
  • 1/2 cup frozen peas
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads (optional, for color and flavor)
  • 1 teaspoon dried thyme
  • 1 lemon, sliced into wedges
  • Salt and pepper to taste
  • 3 tablespoons olive oil

Instructions:

  1. Prepare the Saffron Broth: If using saffron, heat a small amount of vegetable broth and infuse the saffron threads. Allow it to sit while you prepare the other ingredients.

  2. Sauté the Vegetables: In a large paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add the chopped onions and garlic, sautéing until softened and fragrant.

  3. Add Bell Peppers and Rice: Stir in the sliced bell peppers and continue sautéing for another 2-3 minutes. Add the paella rice, ensuring each grain is well-coated with the oil.

  4. Season and Add Broth: Sprinkle smoked paprika and thyme over the rice, then pour in the saffron-infused vegetable broth. Add the remaining vegetable broth, ensuring it covers the rice evenly. Season with salt and pepper to taste.

  5. Arrange Vegetables: Distribute the cherry tomatoes, green beans, artichoke hearts, and peas evenly across the pan. Resist the urge to stir the paella from this point forward to allow a crispy layer to form at the bottom.

  6. Simmer and Cook: Bring the broth to a gentle simmer and let it cook over medium heat for about 20-25 minutes or until the rice is tender and has absorbed most of the liquid. Adjust the heat as needed to maintain a steady simmer.

  7. Create Socarrat (Crispy Bottom): Increase the heat slightly during the last 5 minutes to create the coveted socarrat, a crispy layer of rice at the bottom of the pan. Listen for a crackling sound, and check the edges for a golden-brown crust.

  8. Finish with Lemon: Remove the paella from heat and let it rest for a few minutes. Squeeze lemon wedges over the paella before serving, and garnish with additional fresh thyme if desired.

  9. Serve and Enjoy: Serve the vegetable paella directly from the pan, offering lemon wedges on the side for individual drizzling. Enjoy this flavorful and satisfying dish with family and friends.

This Vegetable Paella is a celebration of wholesome ingredients and Spanish culinary tradition. Its aromatic blend of vegetables and spices will transport you to the sunny shores of Spain with every delicious bite

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