Vegetable Paella Recipe

The aroma of sizzling vegetables wafts through the kitchen as you prepare to dive into a dish that brings sunshine onto your plate—vegetable paella! With its vibrant medley of colors and hearty textures, it’s like a party in a pan that invites everyone to join in the celebration of flavor and fun.

Imagine gathering around the dinner table with friends or family as the delicious aromas fill the air. As you serve this delightful creation, laughter erupts alongside the compliments. It’s more than just a meal; it’s a warm hug on a plate that turns ordinary days into special occasions.

I remember the first time I made vegetable paella; my friends couldn’t stop raving about it! Their faces lit up as they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice absorbs flavors beautifully; aim for about 1 ½ cups for four servings.
• Bell Peppers: A mix of red and yellow adds sweetness and color; two should do nicely.
• Zucchini: Use one medium zucchini diced into bite-sized pieces for added texture.
• Green Beans: Fresh green beans add crunch; about one cup cut into 1-inch pieces works well.
• Tomatoes: Opt for ripe Roma tomatoes; chop about three tomatoes for juicy goodness.
• Onion: One medium onion finely chopped will deepen the flavor—don’t skimp here!
• Garlic: Use three cloves minced; garlic is essential for that aromatic kick.
• Saffron Threads: Just a pinch brings depth and unique flavor; don’t skip this luxury item!
• Vegetable Broth: Four cups give your rice all the flavor it needs—homemade or store-bought works!
• Olive Oil: Use extra virgin olive oil for sautéing; about three tablespoons will do.
• Paprika: Smoked paprika gives an earthy touch; one teaspoon will elevate your dish!
• Salt & Pepper: Seasoning to taste enhances all flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Veggies: Start by washing all your vegetables thoroughly. Dice the bell peppers and zucchini while trimming the ends off the green beans.

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Once hot, add onions and garlic until they turn translucent and fragrant.

Add Vegetables: Toss in your diced bell peppers, zucchini, and green beans. Sauté them until they start softening but still have some crunch—about five minutes.

Toast the Rice: Stir in Arborio rice along with paprika and saffron threads. Allow everything to toast together for about two minutes until fragrant—a step you don’t want to miss!

Pour in Broth: Carefully add vegetable broth along with chopped tomatoes. Bring it all to a boil; then reduce heat to low-medium, cover, and let simmer for approximately 20 minutes.

Fluff & Serve: Remove from heat when done cooking. Let it rest covered for another five minutes before fluffing with a fork. Serve hot with additional veggies on top if desired!

This vibrant vegetable paella not only tastes amazing but also looks stunning on any table setting. Enjoy every flavorful bite as you reminisce about making this delightful dish!

Perfecting the Cooking Process

Start by sautéing your vegetables, then add rice and broth, allowing everything to simmer together for perfect flavor.

Add Your Touch

Feel free to swap in seasonal veggies or add chickpeas for protein, making this dish your own masterpiece.

Storing & Reheating

Store leftover paella in an airtight container in the fridge. Reheat gently on the stove or microwave to maintain texture.

Sharing my first attempt at making Vegetable Paella was a hilarious disaster; I mistook saffron for turmeric, resulting in a rather interesting color!

FAQ

What kind of rice is best for Vegetable Paella?

Use short-grain rice like Bomba or Arborio for best results; they absorb flavors well.

Can I make Vegetable Paella ahead of time?

Absolutely! Just store it in the fridge and reheat before serving for delicious leftovers.

Is Vegetable Paella gluten-free?

Yes, as long as you use gluten-free vegetable broth, this dish is completely gluten-free!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Vegetable Paella

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Savor the vibrant flavors of this easy Vegetable Paella, a colorful dish that turns any meal into a festive occasion.

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Ingredients

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• 1 ½ cups Arborio rice
• 2 bell peppers (1 red, 1 yellow), diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 Roma tomatoes, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• Pinch of saffron threads
• 4 cups vegetable broth
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• Salt & pepper to taste

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Instructions

1. Wash and prepare all vegetables by dicing the bell peppers and zucchini, and trimming the green beans.
2. In a large skillet over medium heat, warm the olive oil. Sauté onions and garlic until translucent.
3. Add diced bell peppers, zucchini, and green beans; cook for about five minutes until slightly softened.
4. Stir in Arborio rice along with smoked paprika and saffron; toast for two minutes until fragrant.
5. Pour in vegetable broth and chopped tomatoes; bring to a boil. Reduce heat to low-medium, cover, and simmer for approximately 20 minutes.
6. Once cooked, remove from heat and let rest for five minutes before fluffing with a fork. Serve hot.

Notes

• For added protein, consider mixing in chickpeas or seasonal vegetables.
•  Use a wide pan for even cooking to achieve the signature socarrat—the crispy layer at the bottom.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 4g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg