Spanish-style Vegetable Paella

Ingredients

In this adaptation of Khoodra mafrooka to Spanish cuisine, the traditional Kuwaiti dish is transformed into a Spanish-style Vegetable Paella. The original meat-based dish is replaced with a vegetarian version, focusing on a variety of fresh vegetables as the main ingredients. The spices and flavors are adjusted to align with the traditional Spanish paella, incorporating saffron, paprika, and garlic. The cooking technique is also modified to achieve the characteristic socarrat, a crispy bottom layer of rice. We alse have the original recipe for Khoodra mafrooka, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (200g) cherry tomatoes, halved 1 cup (200g) cherry tomatoes, halved
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 1 cup (200g) artichoke hearts, quartered 1 cup (200g) artichoke hearts, quartered
• 2 cups (400g) paella rice 2 cups (400g) paella rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the sliced bell peppers to the pan and cook for a few minutes until they start to soften.
4. 4.
   Stir in the cherry tomatoes, frozen peas, and artichoke hearts, and cook for another 2-3 minutes.
5. 5.
   Add the paella rice to the pan and stir well to coat the grains with the vegetable mixture.
6. 6.
   In a separate small bowl, dissolve the saffron threads in a few tablespoons of warm vegetable broth.
7. 7.
   Pour the saffron-infused broth into the pan, followed by the remaining vegetable broth.
8. 8.
   Sprinkle the smoked paprika evenly over the rice and season with salt and pepper to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
10. 10.
    Allow the paella to simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
11. 11.
    Remove the pan from the heat and let it rest, covered, for 5 minutes.
12. 12.
    Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron threads in warm vegetable broth before adding them to the paella.
• Paella rice — Use short-grain rice, such as Arborio or Bomba rice, for the best results. These varieties absorb the flavors and retain a slightly firm texture.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the olive oil before sautéing the vegetables.
• To achieve the perfect socarrat, increase the heat to medium-high for the last 5 minutes of cooking, allowing the bottom layer of rice to crisp up.
• Customize your paella by adding other vegetables like asparagus, zucchini, or mushrooms.

Serving advice

Serve the Spanish-style Vegetable Paella hot, straight from the pan. Accompany it with lemon wedges for a tangy burst of flavor.

Presentation advice

Present the Vegetable Paella in the traditional paella pan, showcasing the vibrant colors of the vegetables. Garnish with fresh parsley for a pop of green.