Vegetable Paella
A vibrant Spanish vegetable paella with saffron, peppers and artichokes — as festive as the original.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
medium
Cuisine
Vegetarian
vegetarianvegangluten-free
Ingredients
400gpaella or bomba rice
2red peppers, sliced
2tomatoes, diced
200gartichoke hearts, quartered
200ggreen beans
1large onion, diced
4 clovesgarlic, minced
1 pinchsaffron soaked in warm water
1Lhot vegetable stock
2 tspsmoked paprika
4 tbspolive oil
lemon wedgesto serve
Instructions
1
Heat olive oil in a wide paella pan, fry onion and peppers until soft.
2
Add garlic and paprika, cook 2 minutes.
3
Add tomatoes and cook 5 minutes until broken down.
4
Add rice and toast 2 minutes.
5
Add saffron water and hot stock, stir once and do not stir again.
6
Add green beans and artichokes, arrange over the rice.
7
Cook on medium heat 18 minutes until rice is just tender.
8
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.
Calories
218
Protein
5.4g
Fat
14.6g
Carbs
20.4g
Fiber
7.3g
Sodium
1109mg
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★★★★★
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