Vegetarian Paella

Introduction:

Vegetarian Paella is a plant-based version of the traditional Spanish rice dish, known for its rich flavors and vibrant colors. This dish replaces the seafood and meat typically found in paella with an array of fresh vegetables, bringing a delightful mix of textures and flavors. Saffron, paprika, and a flavorful vegetable broth give the rice its signature golden hue and savory depth. This recipe is perfect for sharing and makes a beautiful centerpiece for any meal.

Ingredients:

• 2 cups short-grain paella rice (like Bomba or Calasparra)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced
• 1 cup green beans, trimmed and halved
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 1 teaspoon smoked paprika
• 1 pinch saffron threads (soaked in warm water)
• 1 teaspoon ground turmeric (for added color)
• 1 teaspoon ground cumin
• 4 cups vegetable broth (preferably homemade)
• 2 tablespoons olive oil
• 1 lemon (for serving)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Prepare the vegetables:
   • Chop the onion, garlic, bell peppers, zucchini, and green beans. Halve the cherry tomatoes. Set all the vegetables aside.
2. Sauté the aromatics:
   • Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onions and cook until soft and translucent (about 5 minutes). Stir in the minced garlic, smoked paprika, cumin, and turmeric. Cook for another 2 minutes until fragrant.
3. Add the vegetables:
   • Add the bell peppers, zucchini, and green beans to the pan. Sauté the vegetables for 5-7 minutes until they start to soften but still have a bit of bite.
4. Toast the rice:
   • Stir in the rice, ensuring it is well coated with the oil and spices. Cook for 2-3 minutes, stirring occasionally, until the rice becomes slightly translucent at the edges. This toasting step helps develop the flavor of the rice.
5. Add broth and saffron:
   • Pour in the vegetable broth and the saffron with its soaking liquid. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low. Simmer uncovered for 20-25 minutes, without stirring, until the rice absorbs most of the liquid.
6. Add peas and tomatoes:
   • In the last 10 minutes of cooking, scatter the cherry tomatoes and peas over the top of the paella. Continue cooking until the rice is tender and has developed a crispy bottom layer (called socarrat).
7. Let it rest and serve:
   • Once the paella is done, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 5-10 minutes to allow the flavors to meld. Garnish with fresh parsley and lemon wedges.

Health Notes:

• Vegetarian Paella is rich in fiber, vitamins, and antioxidants from the variety of vegetables used. It’s a low-fat, heart-healthy dish that provides a good source of complex carbohydrates and plant-based protein. The saffron and turmeric also add anti-inflammatory benefits.

Serving Suggestions:

• Serve this paella with lemon wedges to squeeze over the top for a fresh burst of acidity. Pair it with a light salad, crusty bread, or a glass of chilled white wine for a complete meal. It’s also great as a centerpiece for a tapas-style spread.

Tips:

• Perfecting the socarrat: The crispy layer of rice at the bottom of the pan, known as socarrat, is considered the best part of paella. To achieve it, cook the paella on low heat and resist the urge to stir once the broth is added.
• Saffron: Soaking the saffron threads in warm water helps release their color and flavor evenly throughout the dish.
• Choosing the right rice: Use short-grain paella rice like Bomba or Calasparra, as it absorbs liquid well and maintains its structure, giving the dish its characteristic texture.