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Vegetable Paella
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 1 cup artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1 1/2 cups paella rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
- Stir in the sliced red and yellow bell peppers, green beans, artichoke hearts, and cherry tomatoes. Cook for another 5 minutes, stirring occasionally.
- Add the paella rice, smoked paprika, and saffron threads to the pan. Stir to coat the rice and vegetables with the spices.
- Pour in the vegetable broth and season with salt and pepper. Bring to a simmer and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed, stirring occasionally.
- Once the rice is cooked, remove the paella from the heat and let it rest for 5 minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side. Enjoy!
Vegetable paella is a traditional Spanish dish that originated in the Valencia region. This flavorful and colorful dish is a vegetarian version of the classic paella, which typically includes seafood or meat. The history of vegetable paella dates back to the mid-19th century when it was created by farm workers who cooked rice with whatever vegetables were available in the fields. Today, renowned chefs like José Andrés have popularized vegetable paella, and it has become a staple in many Spanish restaurants. The key to a delicious vegetable paella lies in the quality of the rice, saffron, and fresh vegetables. For the best vegetable paella experience, visit Valencia, where you can savor the authentic flavors of this iconic dish.
60 min
6
320 calories
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