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Vegetable Paella

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Vegetable Paella is a vibrant Spanish-inspired dish with Arborio rice simmered alongside fresh vegetables, fragrant saffron, and smoky paprika, offering a hearty and flavorful vegetarian meal.

Ingredients

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup mixed bell peppers (diced, various colors)

1 medium zucchini, sliced

1 cup diced tomatoes (fresh or canned)

1 cup green peas (fresh or frozen)

½ teaspoon saffron threads

3 cloves garlic, minced

1 teaspoon smoked paprika

2 tablespoons olive oil

Lemon wedges (for garnish)

Instructions

  1. Heat olive oil in a large paella pan or skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
  2. Add bell peppers and zucchini; sauté for about 5 minutes until tender but crisp.
  3. Stir in Arborio rice, smoked paprika, and saffron; cook and stir 2 minutes to coat rice.
  4. Slowly add vegetable broth, stirring gently. Bring to simmer, reduce heat to low, and cook uncovered for 20–25 minutes.
  5. When liquid is mostly absorbed and rice is al dente, fold in green peas and diced tomatoes; cook until heated through.
  6. Fluff rice with a fork; serve hot with lemon wedges.

Notes

Add seasonal vegetables like artichokes or asparagus.

Include olives or roasted red peppers for extra flavor.

Garnish with fresh parsley or cilantro.

Add lemon juice before serving for zest.

Add chickpeas or white beans for protein.

Store leftovers in airtight container in fridge up to 3 days.

Reheat gently with added broth or water as needed.

Nutrition

Find it online: https://chocolatecoveredamy.com/vegetable-paella/