Description
Delicious Vegetable Paella (Paella Verdura) is a vibrant, comforting Spanish dish packed with fresh vegetables and fragrant saffron-infused bomba rice. This colorful, hearty meal is perfect for vegetarians and anyone seeking a wholesome, flavorful dinner that brings the authentic taste of Spain to your table.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium tomato, diced
- 1 cup artichoke hearts, quartered (canned or frozen)
- 1 cup peas (fresh or frozen)
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges
Grains and Seasonings
- 1 ½ cups bomba or short-grain rice
- 1 teaspoon smoked paprika
- A pinch of saffron threads
- 4 cups vegetable broth, warmed
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large paella pan or a wide, deep skillet over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the finely chopped onion and cook for about 5 minutes until it becomes translucent, building a flavorful base.
- Add garlic: Stir in the minced garlic cloves and cook for an additional minute until fragrant but not browned.
- Cook peppers and green beans: Add the sliced red and yellow bell peppers along with the green beans; sauté for 5-7 minutes until they begin to soften.
- Add tomato and spices: Stir in the diced tomato, smoked paprika, and a pinch of saffron threads; cook for 2 minutes to release their rich flavors.
- Add rice: Pour in the bomba or short-grain rice and stir well to coat each grain with the vegetable mixture and oil for an even flavor distribution.
- Add broth: Carefully pour in the warmed vegetable broth and spread the rice evenly across the pan without stirring afterward to allow proper cooking.
- Arrange remaining vegetables: Place the artichoke hearts and peas on top of the rice and season the entire dish with salt and freshly ground black pepper to taste.
- Simmer: Let the paella simmer gently over medium-low heat for about 20 minutes without stirring, until the rice is tender and the broth is absorbed, forming the classic texture.
- Adjust liquid if needed: If the broth absorbs too quickly and the rice is not fully cooked, add a little more vegetable broth or water and continue cooking until done.
- Rest the paella: Remove the pan from heat and cover it with a clean kitchen towel; allow it to rest for 5-10 minutes to let flavors meld and the texture set.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve with lemon wedges for squeezing over the paella to add bright freshness.
Notes
- For a smoky depth, add a pinch of cayenne pepper or a few drops of smoked hot sauce to the dish.
- Feel free to customize with seasonal vegetables like asparagus or zucchini according to availability and taste.
- If bomba rice is not available, arborio rice is a suitable substitute that maintains a creamy texture.
- To achieve the traditional crispy socarrat layer on the bottom, increase the heat to medium-high in the last few minutes of cooking and avoid stirring, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
