Description
This colorful and hearty Vegetarian Paella is a plant-based twist on the classic Spanish dish, loaded with fresh vegetables, saffron-infused rice, and bold Mediterranean flavors. It’s perfect for weeknight dinners or festive gatherings and is naturally gluten-free and vegan.
Ingredients
Units
Scale
- :
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (or a pinch of saffron threads)
- 1 can (14 oz) diced tomatoes, drained
- 3 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- Lemon wedges and chopped parsley for garnish
Instructions
- :
- Heat olive oil in a large skillet or paella pan over medium heat.
- Sauté onion and garlic until softened.
- Add bell peppers, zucchini, and green beans; cook for 5 minutes.
- Stir in rice, paprika, and turmeric (or saffron), coating the rice with the oil and spices.
- Add tomatoes and vegetable broth, bring to a boil.
- Reduce heat to low and simmer uncovered for 20–25 minutes, without stirring.
- Add peas in the last 5 minutes of cooking.
- Once liquid is absorbed and rice is tender, remove from heat.
- Let rest for 5 minutes before serving.
- Garnish with lemon wedges and parsley.
Notes
- :
- Use a wide, shallow pan for the best texture. For added protein, stir in chickpeas or serve with grilled tofu.
Nutrition
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
