Veggie Paella
A vibrant and nourishing vegetarian paella packed with fresh vegetables and aromatic spices, making it the perfect comfort food for any occasion.
Ingredients
Main Ingredients
- 2 cups Arborio rice Can substitute with short-grain rice, quinoa, or brown rice.
- 4 cups vegetable broth Ensure it's gluten-free if necessary.
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup zucchini, sliced
- 1 cup green peas
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika Adds a smokey flavor.
- ½ teaspoon saffron threads Can be substituted with turmeric for color.
- 2 tablespoons olive oil Use high-quality oil for best results.
- to taste salt
- to taste black pepper
Instructions
Preparation Steps
- Start by prepping all your ingredients: chop the onion and bell pepper, mince the garlic, slice the zucchini, and halve the cherry tomatoes.
- Heat the olive oil in a large pan over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they become translucent and fragrant.
- Incorporate the bell pepper, zucchini, and cherry tomatoes into the pan. Cook for about 5 minutes, stirring occasionally.
- Stir in the Arborio rice and cook for an additional 2 minutes, allowing it to toast.
- Pour in the vegetable broth, smoked paprika, saffron threads, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for around 20 minutes.
- After 20 minutes, add the green peas and cook for an additional 5 minutes until tender.
- Remove from heat and fluff the rice with a fork. Serve hot, garnished with fresh herbs or a squeeze of lemon.
Notes
Let the paella cool completely before storing. It can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently, adding a splash of broth if needed.