Description
Savor the vibrant flavors of this easy Vegetable Paella, a colorful dish that turns any meal into a festive occasion.
Ingredients
Scale
- 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
Instructions
- Wash and prepare all vegetables by dicing the bell peppers and zucchini, and trimming the green beans.
- In a large skillet over medium heat, warm the olive oil. Sauté onions and garlic until translucent.
- Add diced bell peppers, zucchini, and green beans; cook for about five minutes until slightly softened.
- Stir in Arborio rice along with smoked paprika and saffron; toast for two minutes until fragrant.
- Pour in vegetable broth and chopped tomatoes; bring to a boil. Reduce heat to low-medium, cover, and simmer for approximately 20 minutes.
- 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