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.
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.
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.
- 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.