Vegetable Paella
Vegetable Paella is a flavorful, vibrant dish that showcases the beauty of fresh, seasonal vegetables combined with aromatic spices and tender rice. This vegetarian version of the classic Spanish paella is made with a variety of vegetables like bell peppers, zucchini, green beans, and peas, all cooked in a savory broth with saffron and smoked paprika for a rich and smoky flavor. It’s a versatile, colorful dish perfect for any occasion—whether you’re cooking for a family dinner, a special gathering, or simply looking for a delicious plant-based meal.
Equipment
- 1 Paella Pan (or large, shallow skillet)
- 1 Large Pot (for broth)
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
- 1 Ladle
Ingredients
- 1 ½ cups Arborio rice or Paella rice, Bomba
- 3 tbsp Olive oil
- 1 Onion diced
- 2 cloves Garlic minced
- 1 Bell pepper red or yellow, sliced
- 1 Zucchini chopped
- 1 cup Green beans cut into bite-sized pieces
- 1 cup Peas fresh or frozen
- 2 Tomatoes diced (or 1 can diced tomatoes)
- 1 tsp Smoked paprika
- 1/4 tsp Saffron threads
- 4 cups Vegetable broth warmed
- Salt and pepper to taste
- 1 tbsp Lemon zest optional, for garnish
- Fresh parsley for garnish
Instructions
- Prepare the Vegetables: Dice the onion, mince the garlic, slice the bell pepper, and chop the zucchini and green beans into bite-sized pieces. Dice the tomatoes (or open the can of diced tomatoes).
- Make the Sofrito: In a wide, shallow pan (paella pan or large skillet), heat olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Vegetables: Stir in the bell pepper, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, and a pinch of salt and pepper. Let the mixture cook for another 3-4 minutes, allowing the tomatoes to break down and release their juices.
- Add the Rice and Broth: Add the rice to the pan, stirring to coat the rice in the sofrito and vegetable mixture. Pour in the warm vegetable broth and sprinkle in the saffron threads. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Paella: Let the paella simmer, uncovered, for 20-25 minutes, or until the rice is cooked and the liquid is mostly absorbed. Avoid stirring the rice during this time to ensure a dry, separate texture.
- Add the Peas: In the last 5 minutes of cooking, add the peas and let them cook through.
- Rest and Serve: Once the rice is cooked and the broth has been absorbed, remove the pan from heat and let it rest, covered, for 5-10 minutes. Garnish with fresh parsley and lemon zest before serving.
Notes
- Rice: While traditional paella rice like Bomba is best, Arborio rice works well as a substitute. Just make sure not to stir the rice once it’s added to the pan to maintain the ideal texture.
- Broth: You can use store-bought vegetable broth or homemade vegetable stock for a richer flavor. Keep the broth warm as you cook to maintain the temperature of the paella.
- Saffron: Saffron adds a unique flavor and color, but if it's out of your budget, you can substitute with turmeric for a golden hue (though the flavor won’t be identical).
- Vegetables: Feel free to mix up the vegetables based on what’s in season or your personal preferences. Other options include mushrooms, artichokes, or asparagus.
- Resting: Don’t skip the resting step. Allowing the paella to rest will help the rice firm up and develop the perfect socarrat (crispy bottom layer).