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Vegetarian Paella


  • Author: Sophie
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

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.


Ingredients

Scale
  • 3 tablespoons of olive oil divided
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped
  • 2 cups of Arborio rice
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of Saffron
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 3 1/2 cups of vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 bell pepper (color of choice) sliced
  • 340 g green beans chopped in 1 inch
  • 1 can (14.1 oz) artichoke hearts drained and cut in half

Garnish 

  • 5 boiled eggs
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh parsley
  • 250 g cherry tomatoes on the vine (optional)

Instructions

Grilled tomato (optional step)

  1. Preheat the oven to 375 ˚F
  2. Place the tomatoes in an oven-safe dish and sprinkle with 1 tbsp of olive oil, salt and pepper to taste.
  3. Place in the oven and cook for 15 minutes.

Boiled Eggs

  1. 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.
  2. Run the eggs under cold water and peel them, cut in half and reserve.

Rice 

  1. 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.
  2. Add the rice and spices to the saucepan, mix well and cook for 1 minute
  3. Slowly add the broth and tomatoes and bring to boil at medium heat. Cook 2 minute
  4. Reduce the heat to medium low and simmer for 15 minutes without stirring.
  5. After 15 minutes of cooking add the bell pepper and green beans, mix gently and continue cooking for another 10 minutes, still without mixing.
  6. After 25 minutes of cooking, the broth should have evaporated.
  7. Remove from heat, add the artichokes, mix.
  8. Garnish with green onions, fresh parsley, boiled eggs and grilled tomatoes if desired.
  9. Usually, the paella is served in its baking dish directly on the table.

Notes

  1. 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.
  2. Always allow your paella to rest for 5 minutes before serving: This will allow for the aromas to develop.
  • Category: Dinner
  • Method: stove top
  • Cuisine: Spanish

Keywords: Paella, rice dish,