Vegetarian Paella

Name: Vegetarian Paella
Prep time: 32 min
Cook time: 45 min
Total time: 77 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 cup bomba or Arborio rice; 4 cup vegetable broth; 0.5 cup dry white wine; 1 onion; 4 clove garlic; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 1.5 cup green beans; 1.5 cup peas (fresh or frozen); 0.5 tsp saffron threads; 1 tsp smoked paprika; 0.25 cup olive oil; Salt and pepper to taste; 1 can (14 oz) artichoke hearts; 1 cup cherry tomatoes; Lemon wedges for garnish; Fresh parsley

by Nicholas Wilson (@cookmorewasteless12)

5.0

From 3 ratings

Prep Time

32min

Cook Time

45min

Total Time

1hr 17min

Spanish Lunch Vegetarian

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.

Ingredients

6 Servings

2cup
bomba or Arborio rice
4cup
vegetable broth
1/2cup
dry white wine
1
onion
4clove
garlic
1
red bell pepper
1
yellow bell pepper
1
green bell pepper
1 1/2cup
green beans
1 1/2cup
peas (fresh or frozen)
1/2tsp
saffron threads
1tsp
smoked paprika
1/4cup
olive oil
Salt and pepper to taste
1can
(14 oz) artichoke hearts
1cup
cherry tomatoes
Lemon wedges for garnish
Fresh parsley

How to make Vegetarian Paella

Instructions

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.
Serve
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.