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Vegetable Paella
A vibrant Spanish vegetable paella with saffron, peppers and artichokes — as festive as the original.
Ingredients
Instructions
Heat olive oil in a wide paella pan, fry onion and peppers until soft.
Add garlic and paprika, cook 2 minutes.
Add tomatoes and cook 5 minutes until broken down.
Add rice and toast 2 minutes.
Add saffron water and hot stock, stir once and do not stir again.
Add green beans and artichokes, arrange over the rice.
Cook on medium heat 18 minutes until rice is just tender.
Increase heat 2 minutes to form the socarrat crust. Rest 5 minutes and serve with lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
