:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/w0uq6yG72DkFMsAa_lB6/e2c16a5aba0037da748461531fa882.png "Quick & Easy Spanish Vegetarian Paella")
Quick & Easy Spanish Vegetarian Paella
This vegetarian paella is a one-pan wonder, brimming with mouthwatering flavors of the fresh vegetables, fragrant herbs, and rich saffron. A Spanish-origin dish packed with health and vitality and is perfect for vegan or vegetarian lunch or dinner.
Ingredients
- 2 tbls of olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 Cup green beans, trimmed and halved
- 1 zucchini, sliced
- 11⁄2 cups of Paella rice
- 1⁄4 teaspoon of saffron threads
- 1 teaspoon of sweet paprika
- 4 cups of vegetable stock
- 1 can of artichoke hearts, drained and halved
- 1 Cup of frozen peas
- 1 lemon, cut into wedges for garnishing
- salt and pepper to taste
- Freshly chopped parsley for garnishing
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Directions
Start by heating the olive oil in a large paella pan or a wide frying pan over a medium heat. Add the finely chopped onion and minced garlic, cook until they start to brown.
Toss in the sliced bell peppers, green beans, and zucchini. Keep on stirring for about 5 minutes until the vegetables start to soften.
Stir the saffron threads and sweet paprika into the cooking vegetables. Then add the rice. Continue to stir the mixture until the rice is well coated with the oil and spices.
Pour in the vegetable stock and bring the mixture to a boil. Lower the heat, and into the paella pan, place the halved artichoke hearts and frozen peas.
Allow the paella to simmer for about 25-30 minutes. Do not stir once the stock has been added as it will prevent the formation of the delicious 'socarrat' crust at the bottom of the pan.
Season the finished paella with salt and pepper according to taste before removing it from the heat. Allow it to sit for about 10 minutes so that the flavors can meld together.
Serve the vegetarian paella straight from the pan, garnished with fresh parsley and wedges of lemon on the side.
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