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Extra Saffron Vegetable Paella
Created by: Howcan Team
Ingredients
- 1/2 teaspoon saffron threads
- 3 tablespoons hot water
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup artichoke hearts, quartered
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 cup frozen peas
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- In a small bowl, combine the saffron threads and hot water. Set aside to steep.
- In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the sliced red and yellow bell peppers, green beans, and artichoke hearts. Cook for 5-7 minutes until the vegetables start to soften.
- Add the Arborio rice to the pan and stir to coat with the vegetables and oil. Cook for 2-3 minutes to toast the rice slightly.
- Pour in the vegetable broth, saffron mixture, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the rice is almost tender and most of the liquid has been absorbed.
- Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through and the rice is fully cooked. If the paella seems dry, add a little more vegetable broth or water.
- Remove the paella from the heat and let it rest for 5 minutes before serving. Serve with lemon wedges for squeezing over the paella. Enjoy!
Vegetable Paella is a traditional Spanish dish that originated in the Valencia region. This flavorful and aromatic dish is made with a variety of vegetables, rice, and a generous amount of saffron, which gives it its vibrant color and distinct flavor. The history of Vegetable Paella dates back to the mid-19th century when it was originally a peasant's meal cooked over an open fire in the fields. Today, it has evolved into a popular vegetarian and vegan option, often found in upscale restaurants and home kitchens alike. Chefs like Ferran Adrià and José Andrés have put their own modern twists on this classic dish, incorporating extra saffron for a more intense flavor. The best version of this dish can be found in the coastal regions of Spain, where fresh and locally sourced vegetables are used to enhance the flavors. The key to a perfect Vegetable Paella lies in the quality of saffron used, as it is the star ingredient that elevates the dish. While the traditional method of cooking Paella is in a wide, shallow pan over an open flame, there are alternative methods such as using a paella pan on the stovetop or even in the oven. Whether enjoyed in a bustling Spanish restaurant or prepared at home, Vegetable Paella with extra saffron is a delightful and satisfying dish that captures the essence of Spanish cuisine.
60 min
4
350 calories
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