Paella Vegetariana Recipe
Make Paella Vegetariana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Rice and Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, warm the vegetable broth over low heat and stir in the saffron threads. Keep it warm throughout the cooking process.
- 2
Sauté the Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add Garlic and Peppers
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the peppers soften.
- 4
Mix in Zucchini and Tomatoes
Add the diced zucchini and tomatoes to the pan, stirring well. Cook for another 5 minutes until the vegetables are tender.
- 5
Incorporate Rice and Seasonings
Stir in the Bomba rice, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the rice to absorb the flavors.
- 6
Add Broth and Peas
Pour the warm vegetable broth into the pan and add the frozen peas and artichoke hearts. Bring to a boil, then reduce the heat to low and simmer.
Cooking
- 7
Simmer the Paella
Cover the pan with a lid or aluminum foil and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 8
Let it Rest
Once done, remove the pan from heat and let it rest for 5 minutes before serving.
- 9
Serve
Serve the paella hot, garnished with lemon wedges for squeezing over the top.
