Description
This Vegetable Paella with Saffron Rice is a vibrant and flavorful plant-based Spanish dish that features a colorful mix of fresh vegetables and aromatic saffron-infused rice. Perfect for a wholesome main course, it combines the smoky taste of smoked paprika with the fresh brightness of lemon wedges and parsley, making it a delightful vegan, vegetarian, and gluten-free meal option.
Ingredients
Scale
Rice and Broth
- 1 1/2 cups Arborio or short-grain rice
- 3 1/2 cups vegetable broth (warm)
- 1/4 teaspoon saffron threads
Vegetables and Seasonings
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and halved
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Steep Saffron: In a small bowl, steep saffron threads in 1/4 cup warm vegetable broth and set aside to let the color and flavor infuse.
- Sauté Aromatics: Heat olive oil in a large, wide skillet or paella pan over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3 to 4 minutes.
- Cook Vegetables: Add the sliced red and yellow bell peppers, zucchini, green beans, and smoked paprika. Cook for 5 to 6 minutes until the vegetables begin to soften, stirring occasionally to mix the spices evenly.
- Add Rice: Stir in the Arborio rice, coating each grain with the oil and vegetable mixture, and cook for 1 to 2 minutes to toast the rice slightly.
- Combine Broth and Simmer: Pour in the saffron-infused broth along with the remaining warm vegetable broth. Stir gently to distribute ingredients evenly, then reduce the heat to low and let simmer uncovered without stirring to allow a crust to form at the bottom. Cook for 20 to 25 minutes until the rice has absorbed most of the liquid.
- Add Peas and Tomatoes: In the last 5 minutes of cooking, scatter frozen peas and halved cherry tomatoes over the top to warm through and soften gently.
- Rest the Paella: When the rice is tender and a light crust (socarrat) has formed at the bottom, remove the pan from heat. Cover it with a clean towel and let it rest for 5 minutes to finish cooking and settle flavors.
- Garnish and Serve: Garnish the paella with chopped fresh parsley and serve warm with lemon wedges on the side for squeezing over the dish to add brightness.
Notes
- Avoid stirring the rice after adding the broth to allow a crispy bottom layer (socarrat) to form, which is a hallmark of traditional paella.
- Use a variety of seasonal vegetables for added flavor and texture diversity.
- To introduce a smoky depth, consider adding a touch of chipotle powder or incorporating fire-roasted tomatoes.
