Description
This vibrant veggie paella brings all the Spanish flair without the meat – perfect for impressing guests or jazzing up your weeknight dinner routine!
Ingredients
Scale
- 2 cups (400g) short-grain rice (preferably Bomba or Calasparra)
- 4 cups (950ml) vegetable broth
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 medium zucchini, diced into ½-inch pieces
- 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
- 1 cup (150g) artichoke hearts, quartered
- 1 cup (100g) cremini mushrooms, sliced
- 1 medium red onion, finely diced
- 4 garlic cloves, minced
- 1 cup (240g) crushed tomatoes
- ½ cup (75g) frozen peas
- ¼ cup (60ml) olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and black pepper to taste
Instructions
- Prepare all vegetables and measure ingredients. Warm 2 tablespoons of vegetable broth and steep the saffron threads for at least 10 minutes.
- Heat olive oil in a large paella pan or wide skillet over medium heat. Add diced onion and cook for 5 minutes until translucent. Add minced garlic and cook for another minute.
- Add bell peppers and mushrooms, cooking for about 5 minutes until softened. Stir in smoked paprika and toast for 30 seconds.
- Pour in crushed tomatoes and cook for 7-10 minutes, stirring occasionally, until reduced to a thick sofrito.
- Add rice to the pan, stirring for 1-2 minutes to coat each grain with the sofrito mixture.
- Pour in vegetable broth along with saffron and its soaking liquid, bay leaves, and dried oregano. Add zucchini and green beans. Season with salt and pepper. Shake the pan once to distribute everything evenly.
- Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 15 minutes, until rice is nearly tender and most liquid is absorbed.
- Arrange artichoke hearts on top and sprinkle frozen peas across the surface. Continue cooking for 5-10 minutes until rice is tender and liquid is fully absorbed.
- Listen for a gentle crackling sound from the bottom of the pan, indicating the socarrat is forming. If needed, increase heat slightly for the final 1-2 minutes.
- Remove from heat, cover with a clean kitchen towel, and let rest for 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.