Description
A flavorful and colorful Vegetable Paella with Saffron Rice recipe that captures the essence of Spanish cuisine. This vegetarian and gluten-free dish is a delightful medley of vegetables, saffron-infused rice, and aromatic herbs, perfect for a satisfying main course.
Ingredients
Scale
Vegetable Paella:
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (chopped)
- 1 cup green beans (trimmed)
- 1 cup cherry tomatoes (halved)
- 1 cup arborio or short-grain rice
- ½ teaspoon smoked paprika
- ¼ teaspoon saffron threads (soaked in 2 tablespoons warm water)
- 3 cups vegetable broth (warmed)
- Salt and pepper to taste
- ½ cup frozen peas
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat olive oil: In a large skillet, heat olive oil over medium heat.
- Cook vegetables: Add onion, garlic, bell peppers, zucchini, and green beans. Cook until softened.
- Add rice and seasonings: Stir in cherry tomatoes, rice, smoked paprika, saffron water, and vegetable broth. Season with salt and pepper.
- Simmer: Bring to a simmer and cook uncovered for 20–25 minutes.
- Add peas: In the last 5 minutes, add peas on top.
- Rest and garnish: Remove from heat, let rest, and garnish with parsley. Serve with lemon wedges.
Notes
- For extra flavor, consider adding artichoke hearts, olives, or chili flakes.
- Avoid stirring during cooking to achieve a crispy socarrat (rice bottom).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
