Vegetarian Paella

Ingredients

In this vegetarian adaptation of Paella, we replace the traditional meat and seafood with a medley of fresh vegetables, allowing you to enjoy the rich flavors of Spain while adhering to a vegetarian diet. We alse have the original recipe for Paella, 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 zucchini, sliced 1 zucchini, sliced
• 1 cup (200g) cherry tomatoes, halved 1 cup (200g) cherry tomatoes, halved
• 1 cup (200g) green beans, trimmed and halved 1 cup (200g) green beans, trimmed and halved
• 1 cup (200g) artichoke hearts, quartered 1 cup (200g) artichoke hearts, quartered
• 1 cup (200g) peas 1 cup (200g) peas
• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 70g (Sugars: 8g)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large paella pan or skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic, sauté until translucent.
3. 3.
   Stir in the sliced bell peppers, zucchini, cherry tomatoes, green beans, artichoke hearts, and peas. Cook for 5 minutes, until the vegetables are slightly tender.
4. 4.
   Add the Arborio rice to the pan and stir well to coat the grains with the vegetable mixture.
5. 5.
   In a separate pot, heat the vegetable broth until simmering. Dissolve the saffron threads and smoked paprika in a small amount of hot broth, then add the mixture to the pan.
6. 6.
   Pour the remaining vegetable broth into the pan, season with salt and pepper, and stir gently to combine.
7. 7.
   Reduce the heat to low and let the paella simmer, uncovered, for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid stirring the paella during this time to allow the formation of a crispy bottom layer.
8. 8.
   Remove the paella from heat and let it rest for a few minutes.
9. 9.
   Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the paella.
• Arborio rice — Rinse the rice under cold water before using to remove excess starch and prevent clumping.
• Artichoke hearts — If using canned artichoke hearts, rinse them well to remove any excess brine or oil.

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 traditional socarrat (crispy bottom layer), increase the heat to medium-high for the last 5 minutes of cooking, being careful not to burn the rice.
• Customize your paella by adding other vegetables such as mushrooms, asparagus, or roasted red peppers.

Serving advice

Serve the Vegetarian Paella hot, straight from the pan, for an authentic Spanish dining experience. Accompany it with lemon wedges for a tangy burst of flavor.

Presentation advice

Present the Vegetarian Paella in the traditional paella pan, allowing the vibrant colors of the vegetables to shine through. Garnish with freshly chopped parsley for a pop of green.