Vegetarian Paella Recipe
Saffron rice with seasonal vegetables
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Ingredients
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Main Ingredients
Vegetables
Spices and Seasoning
Method
Preparation
- 1
Prepare Broth
In a saucepan, bring the vegetable broth to a simmer. Add the saffron threads to the broth and let them infuse for about 5 minutes.
Cooking
- 2
Sauté Vegetables
In a large paella pan or skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then, add the diced bell pepper, zucchini, and green beans. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add Rice and Spices
Stir in the Arborio rice, paprika, salt, and black pepper. Cook for another 2 minutes, stirring frequently to coat the rice with the oil and spices.
- 4
Combine Broth and Vegetables
Pour the saffron-infused vegetable broth into the pan. Stir in the diced tomato and bring the mixture to a gentle boil.
- 5
- 6
Add Peas
In the last 5 minutes of cooking, add the frozen peas on top of the paella without stirring. Cover again and allow them to steam.
- 7
Serve
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork and serve warm.
