This vegetarian paella recipe will give you a taste of travel to the land of the sun: Spain. A very simple classic dish to make, full of vegetables, perfect for spring.
This famous Spanish rice dish is a traditional Valencian dish now popular with everyone around the world.
FAQ
What to eat with a paella?
This Vegetarian Paella is a complete dish by itself, but if you want you can serve it with a light side-dishes. Like a salad, roasted vegetables or bread.
What can I substitute for a paella pan?
Paella experts like the thin carbon steel pans that heat fast and don't retain too much heat. You can substitute a stainless steel, aluminum skillet or even a wok.
Main Ingredients
Aborio Rice: Arborio is a traditional Italian rice used most often in dishes where a creamy texture is desired.
Sweet Paprika: Paprika, also known as sweet pepper, it's obtained from the ripe, dried and ground fruit of the sweet pepper.
Saffron: Saffron comes from a variety of crocus; it is in fact the stigmas of the flower which are harvested by hand and then dried. Each flower contains only three stigmas which lose up to 80% of their weight upon drying. It is therefore not surprising that saffron is the most expensive spice, and also the most trafficked!
Artichoke hearts: For this recipe I used canned artichoke hearts, but you can also use marinated artichoke hearts.
Tips
- If your rice is not completely cook, you can add a little bit of water or broth. The important thing is that the liquid is completely absorbed at the end of cooking.
- Always allow your paella to rest for 5 minutes before serving: This will allow for the aromas to develop.
Rice Recipes
Vegetarian Paella
Ingredients
- 3 tablespoons olive oil divided
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 2 cups Arborio rice
- 2 teaspoons sweet paprika
- 1 teaspoon Saffron
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 ½ cups vegetable broth
- 1 can (14 oz) diced tomatoes diced tomatoes
- 1 bell pepper color of choice sliced
- 340 g green beans chopped in 1 inch
- 1 can (14.1oz) artichoke hearts drained and cut in half
Garnish
- 5 eggs boiled
- ¼ cup green onions chopped
- ¼ cup fresh parsley chopped
- 250 g cherry tomatoes on the vine
Instructions
Grilled Tomatoes
- Preheat the oven to 375 ˚F
- Place the tomatoes in an oven-safe dish and sprinkle with 1 tbsp of olive oil, salt and pepper to taste.
- Place in the oven and cook for 15 minutes.
Boiled eggs
- Cook the eggs; in a saucepan add 2 cups of water and add the eggs, bring the water to a boil, once the boiling point is reached, turn off the heat, cover and reserve for 15 minutes.
- Run the eggs under cold water and peel them, cut in half and reserve.
Rice
- In a large saucepan add the rest of the olive oil and cook the onion for 3 minutes, add garlic and cook for another 2 minutes.
- Add the rice and spices to the saucepan, mix well and cook for 1 minute
- Slowly add the broth and tomatoes and bring to boil at medium heat. Cook 2 minute
- Reduce the heat to medium low and simmer for 15 minutes without stirring.
- After 15 minutes of cooking add the bell pepper and green beans, mix gently and continue cooking for another 10 minutes, still without mixing.
- After 25 minutes of cooking, the broth should have evaporated.
- Remove from heat, add the artichokes, mix.
- Garnish with green onions, fresh parsley, boiled eggs and grilled tomatoes if desired.
- Usually, the paella is served in its baking dish directly on the table.
Notes
- If your rice is not completely cook, you can add a little bit of water or broth. The important thing is that the liquid is completely absorbed at the end of cooking.
- Always allow your paella to rest for 5 minutes before serving: This will allow for the aromas to develop.
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