Veggie Paella
This veggie paella is super colorful and cooks up in one pan. It's got that classic saffron flavor and lots of fresh veggies. Great for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, finely chopped
- 2 bell peppers (1 red, 1 green), chopped into 1.5 cm pieces
- 1 medium zucchini, chopped into 1.5 cm pieces
- 1 medium tomato, chopped
- 0.25 cup green beans, trimmed and cut into 2.5 cm pieces
- 0.25 cup frozen peas
- 0.5 teaspoon saffron threads, steeped in 0.25 cup warm water
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper, or to taste
- 1.5 cups paella rice (Bomba or Arborio are best)
- 3.5 cups vegetable broth, warm
- 0.5 cup chopped fresh parsley, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- Steep 0.5 teaspoon saffron threads in 0.25 cup warm water and set aside. Make sure the vegetable broth is warm.
- Heat 2 tablespoons olive oil in a large paella pan or a wide, shallow pan over medium heat. Add 1 medium finely diced onion and cook for 5-7 minutes until it softens and becomes translucent.
- Add 3 cloves finely chopped garlic, 1 red bell pepper chopped into 1.5 cm pieces, and 1 green bell pepper chopped into 1.5 cm pieces to the pan. Cook for another 5 minutes until the bell peppers start to soften.
- Stir in 1 medium zucchini chopped into 1.5 cm pieces, 1 medium chopped tomato, 0.25 cup green beans cut into 2.5 cm pieces, 1 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
- Add 1.5 cups paella rice to the pan and stir for 2 minutes to coat the grains with the oil and absorb the flavors.
- Pour in the saffron-infused water and 3.5 cups warm vegetable broth. Stir gently to distribute the rice and vegetables evenly. Avoid stirring too much after this point, as it can make the rice starchy. Bring to a simmer.
- Once simmering, reduce the heat to low, cover the pan (if possible, or use foil), and cook for 18-20 minutes, or until most of the liquid has been absorbed and the rice is tender. Do not stir during this cooking process to allow a 'socarrat' (a crusty bottom layer) to form.
- During the last 5 minutes of cooking, gently stir in 0.25 cup frozen peas. If the paella seems too dry, you can add a tablespoon or two of extra warm broth.
- Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and flavors to meld.
- Garnish with 0.5 cup chopped fresh parsley and serve hot with 1 lemon cut into wedges on the side for squeezing over individual portions.