Vegetarian Paellaby Nicholas Wilson (@cookmorewasteless12)
Vegetarian paella is special for its vibrant flavors, adaptability, health benefits, cultural significance, and inclusivity.
Cooking paella offers a delicious way to explore Spanish cuisine and savor a rich mix of flavors and textures in a single dish.
- 2cupbomba or Arborio rice
- 4cupvegetable broth
- 1/2cupdry white wine
- 1red bell pepper
- 1yellow bell pepper
- 1green bell pepper
- 1 1/2cupgreen beans
- 1 1/2cuppeas (fresh or frozen)
- 1/2tspsaffron threads
- 1tspsmoked paprika
- 1/4cupolive oil
- Salt and pepper to taste
- 1can(14 oz) artichoke hearts
- 1cupcherry tomatoes
- Lemon wedges for garnish
- Fresh parsley
Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Add the saffron threads to infuse the broth with flavor and color. Keep it warm over low heat.
Sauté the Veggies: In a large paella pan or a wide, shallow skillet, heat the olive oil over medium-high heat.
Add the chopped onions and garlic. Sauté until translucent.
Add the sliced bell peppers and green beans. Cook for a few minutes until they begin to soften.
Add Rice and Spices: Stir in the rice and smoked paprika, coating the rice with the aromatic mixture.
Pour in Wine and Broth: Pour in the white wine and cook for a minute or two until it's mostly absorbed.
Gradually add the warm saffron-infused vegetable broth, one cup at a time, stirring occasionally. Allow the liquid to be mostly absorbed before adding more.
Add Artichoke Hearts and Peas: Stir in the quartered artichoke hearts and peas, distributing them evenly.
Cover and Simmer: Cover the paella with foil or a lid and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
Gently fold in the cherry tomato halves.
Remove the paella from heat and let it rest for a few minutes, uncovered.
Garnish your vegetarian paella with lemon wedges
Tips & Tricks
Perfectly Cooked Rice: Aim for tender but not mushy rice. Check the cooking time on your rice package, but generally, it takes about 20-25 minutes. Adjust the broth and cooking time accordingly.
Patience with Broth: Gradually add the warm broth, allowing the rice to absorb the liquid. Stir occasionally but not too frequently. Stirring too often can release too much starch, resulting in a stickier texture.
Artichokes and Peas Timing: Add artichoke hearts and peas later in the cooking process to prevent overcooking. They should be tender and vibrant.
Garnish at the End: Add cherry tomatoes, lemon wedges, and fresh parsley as a finishing touch just before serving to keep them fresh and colorful.
Resting Period: Allow the paella to rest for a few minutes after cooking to let the flavors meld together. This also makes it easier to serve.
Nicholas Wilson | Writer Author The Sustainable Kitchen: A Comprehensive Guide "The Sustainable Kitchen" is a culinary movement rooted in conscious a...