Paella Vegetal Recipe
Saffron rice dish cooked with vegetables
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Ingredients
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Grains
Vegetables
Spices and Seasonings
Method
Preparation
- 1
Prepare the Saffron
Soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their color and flavor.
- 2
Cooking
- 3
Sauté the Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- 4
Add Remaining Vegetables
Add the diced bell pepper, zucchini, and green beans to the pan. Stir and cook for another 5 minutes until the vegetables have softened.
- 5
Add Rice and Spices
Stir in the Arborio rice, saffron (with soaking water), paprika, salt, and black pepper. Cook for 2 minutes, stirring constantly to toast the rice.
- 6
Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes until the rice is tender and has absorbed most of the liquid.
- 7
Add Peas
Five minutes before the cooking time is up, stir in the frozen peas. Taste and adjust seasoning if needed.
- 8
Rest and Serve
Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes. Serve warm, garnished with fresh herbs if desired.