:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/4tYrr4OW6oLEWzzpz_QY/e8bc693f92ed049f5ad25e3298f541.png "Easy Spanish Rice Vegetable Paella")
Easy Spanish Rice Vegetable Paella
Vegetable Paella is a mouth-watering version of the traditional Spanish dish. It features a diverse array of colorful vegetables together with saffron-flavored rice. This recipe is a feast for the eyes as well as the palate. Perfect for vegetarians and anyone looking for a hearty, healthy dish.
Ingredients
- 11⁄2 cups of Paella rice
- 31⁄2 cups of vegetable broth
- 1⁄4 teaspoon of Saffron threads, lightly crushed
- 2 tbls of olive oil
- 1 onion, chopped
- 1 Red bell pepper and one yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 Courgette, chopped
- 1 Cup Green beans, trimmed and chopped
- 1 tomato, chopped
- 1⁄2 Cup of frozen peas
- 1 teaspoon of smoked paprika
- 1⁄4 teaspoon of Cayenne pepper
- Salt, to taste
- Chopped fresh Parsley, as garnish
- Lemon wedges, for serving
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Directions
In a small saucepan, heat the vegetable broth and saffron over low heat. Keep it warm.
In a Paella pan or large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic. Cook until the onion is translucent.
Add the courgette and green beans to the pan. Cook until the vegetables are slightly softened.
Stir in the Paella rice, mixing with the vegetables. Add the tomato, frozen peas, smoked paprika, and cayenne pepper. Stir well to combine.
Gradually ladle the warm broth into the pan, stirring continuously. Season with salt.
Reduce heat to low, cover the pan and let it simmer for about 20 minutes or until rice is cooked and has absorbed the liquid.
Remove from the heat, and allow it to stand for a few minutes.
Sprinkle with chopped parsley and serve hot with lemon wedges on the side.
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