Description
This vibrant Vegetarian Paella recipe features a medley of colorful vegetables, fragrant spices, and protein-rich chickpeas, all cooked together in a traditional paella pan or skillet. With tender rice infused with smoky paprika and saffron, this dish offers an authentic Spanish flavor without using any meat or seafood, making it perfect for vegetarians seeking a hearty and flavorful meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut in half
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
Pantry and Spices
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water)
- 4 cups vegetable broth (preferably warm)
- 1 (15 oz) can chickpeas, drained and rinsed
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Prepare Aromatics and Vegetables: Heat olive oil in a large, wide skillet or paella pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another 1-2 minutes. Next, add sliced red and yellow bell peppers, diced zucchini, and trimmed green beans; cook for 5-6 minutes until the vegetables begin to soften.
- Toast the Rice and Spices: Stir in the Arborio rice, smoked paprika, and ground cumin. Cook this mixture for 2-3 minutes, stirring constantly until the rice is lightly toasted, enhancing its nutty flavor.
- Add Broth and Saffron: Pour in the warm vegetable broth along with the saffron threads and their soaking water. Stir everything to combine and season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to medium-low to maintain gentle cooking.
- Simmer and Add Remaining Ingredients: Let the paella simmer uncovered for 15-20 minutes, avoiding excessive stirring to encourage the formation of the desirable crispy socarrat layer at the pan’s base. About 10 minutes into cooking, carefully add halved cherry tomatoes, drained chickpeas, and frozen peas. Continue cooking until the liquid is fully absorbed and the rice is tender.
- Rest the Paella: Once the rice is cooked through, remove the skillet from the heat. Cover the dish with a towel or foil and let it rest for 5 minutes to allow flavors to meld and the socarrat to set.
- Garnish and Serve: Garnish the paella with freshly chopped parsley and serve with lemon wedges on the side for a zesty finish.
Notes
- Using warm vegetable broth helps to maintain the cooking temperature and ensures even cooking of the rice.
- Resist stirring the paella too much during simmering to allow the development of the crispy socarrat layer.
- If saffron is unavailable, turmeric can be substituted to provide color, though the flavor will differ.
- Adjust seasoning at the end to your taste preference.
- For a gluten-free version, double-check that the vegetable broth and spices are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
