Paella Vegetarian Recipe
Fresh vegetables, white beans, mushrooms, artichoke, saffron rice
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Ingredients
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Vegetables and Beans
Rice and Spices
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Dice the onion, red and green bell peppers, zucchini, and slice the mushrooms. Quarter the artichoke hearts and rinse the canned white beans.
- 2
Infuse the Saffron
In a small bowl, add the saffron threads to 2 tablespoons of warm vegetable broth. Let it sit while you prepare the other ingredients.
Cooking
- 3
Sauté the Vegetables
In a large paella pan or wide skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.
- 4
Add Bell Peppers and Zucchini
Stir in the diced red and green bell peppers and zucchini. Cook for an additional 5 minutes, stirring occasionally.
- 5
Incorporate Mushrooms and Artichokes
Add the sliced mushrooms and quartered artichoke hearts to the pan. Cook for another 4 minutes until the mushrooms are tender.
- 6
Add Rice and Spices
Stir in the short-grain rice, smoked paprika, and the soaked saffron with broth. Mix well to coat the rice with the oil and spices.
- 7
Pour in Broth
Add the remaining vegetable broth and bring to a boil. Season with salt and black pepper to taste.
- 8
Simmer
Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
Serving
- 9
Garnish and Serve
Remove the pan from heat and let it sit covered for 5 minutes. Fluff the paella with a fork, garnish with chopped fresh parsley, and serve with lemon wedges on the side.
