Vegetable Paella Recipe
Saffron rice with seasonal vegetables
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Ingredients
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Grains
Vegetables
Seasonings
Method
Preparation
- 1
Prepare the vegetables
Chop the red and green bell peppers, zucchini, and onion into small, even pieces. Mince the garlic cloves. Halve the cherry tomatoes if they are large.
- 2
Soak the saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth for about 10 minutes to release their flavor and color.
Cooking
- 3
Sauté the base
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- 4
Add the vegetables
Stir in the chopped bell peppers, zucchini, and artichoke hearts. Cook for an additional 5 minutes, stirring occasionally.
- 5
Add the rice and spices
Add the Bomba rice to the pan, stirring to coat the grains with the oil and mix with the vegetables. Add the paprika, salt, and black pepper, and cook for another 2 minutes.
- 6
Add the broth
Pour in the vegetable broth and the soaked saffron along with its liquid. Stir to combine all ingredients, then bring to a boil.
- 7
Simmer the paella
Once boiling, reduce the heat to low and let the paella simmer uncovered for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- 8
Add the peas and tomatoes
In the last 5 minutes of cooking, scatter the frozen peas and halved cherry tomatoes on top of the paella. Do not stir.
- 9
Rest and serve
Once the rice is cooked and liquid is absorbed, remove the pan from heat. Cover with a clean kitchen towel and let it rest for 5-10 minutes before serving.
