Spanish-Style Vegetable Paella Recipe
Introduction
Vegetable Paella is a vibrant, hearty, and vegetarian take on the traditional Spanish dish often made with seafood and meat. This recipe brings together an assortment of colorful, healthy vegetables to create a one-dish meal that is as delightful to the eyes as it is to the palate. Traditionally cooked in a wide, shallow pan called a Paellera, this vegetarian version captures the essence of Spanish cuisine while being adaptable to any flat-bottomed pan you have at home. Whether you’re looking to use up vegetables lingering in your fridge or simply craving a hearty, meat-free meal, this Vegetable Paella will deliver in flavor and nutrition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (short/medium grain) | 1 cup |
| Onion, chopped | 1 |
| Garlic, crushed or finely chopped | 3 cloves |
| Red Bell Pepper, sliced lengthwise | 1 |
| Green Bell Pepper, sliced lengthwise | 1 |
| Yellow Bell Pepper, sliced lengthwise | 1 |
| Button Mushrooms, sliced | 1/2 cup (or substitute with beans, peas, eggplants, zucchini, etc.) |
| Extra Virgin Olive Oil | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Homemade Tomato Puree | 1/2 cup |
| Vegetable Stock | 2 1/2 cups |
| Saffron Strands | A pinch |
| Paprika Powder | 1 teaspoon |
| Whole Black Peppercorns, crushed | 1/2 teaspoon |
| Salt | To taste |
| Black Olives, pitted and halved | 5-6 |
| Parsley Leaves, chopped | For garnish |
| Lemon Wedges | To serve |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fiber | 3 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 320 mg |
| Potassium | 350 mg |
Note: Values may vary based on specific ingredients and portion sizes.
Preparation Time
| Task | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total Time | 45 minutes |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by crushing the saffron strands with a pinch of salt using a small mortar and pestle. Set this aside for later use. |
| 2 | Heat the olive oil in a wide, flat-bottomed pan over medium heat. Once warm, add the chopped onion and crushed garlic. Sauté for 1-2 minutes until the onion becomes translucent. |
| 3 | Add the sliced mushrooms and all three types of bell peppers to the pan. Sauté for another 2 minutes until the vegetables are slightly softened. Reserve a small portion of these sautéed mushrooms and bell peppers for garnishing later. |
| 4 | To the remaining vegetables in the pan, add the turmeric powder, smoked paprika, and homemade tomato puree. Stir well and simmer for 3-4 minutes until the mixture begins to thicken slightly. |
| 5 | Pour in the vegetable stock, add the crushed black peppercorns, salt, and the prepared saffron mixture. Stir everything well, allowing the liquid to come to a gentle simmer. |
| 6 | Once the stock starts bubbling slightly, add the rice. Stir to evenly distribute the rice, then cover the pan with a lid. Reduce the heat to low and allow the rice to cook for 12-15 minutes or until it is tender and the liquid is fully absorbed. Add more stock if needed to ensure the rice is fully cooked. |
| 7 | When the rice is cooked through, turn off the heat. You can serve the Paella directly from the pan or transfer it to a serving dish. |
| 8 | Garnish the Paella with the reserved mushrooms and bell peppers, halved black olives, and freshly chopped parsley. Arrange lemon wedges around the edges for a pop of freshness. |
| 9 | Serve the Vegetarian Paella hot alongside a fresh Watermelon Panzanella Salad or a simple green salad for a complete and satisfying meal. |
Chef’s Tips
- Choosing the Pan: While a traditional Paellera is ideal, any wide, shallow, and flat-bottomed pan works well. Ensure the rice cooks in a thin, even layer for authentic results.
- Crispy Bottom Layer: The crisp layer of rice at the bottom, known as socarrat, is highly prized in traditional Paella. Let the rice sit on the heat for a minute or two before turning off the stove to achieve this.
- Saffron Substitution: If saffron is unavailable, a pinch of turmeric can mimic the golden color, though it won’t replicate the unique flavor of saffron.
- Make it Your Own: This recipe is highly versatile. Feel free to experiment with other vegetables like zucchini, peas, or eggplant based on your preference or what’s available.
Serving Suggestions
| Dish | Pairing |
|---|---|
| Watermelon Panzanella Salad | Light and refreshing side dish |
| Fresh Green Salad | Simple, crisp accompaniment |
| Crusty Bread | To scoop up the flavorful rice |
| Spanish Sangria | Classic drink pairing |
Vegetable Paella is not only a meal but an experience—a burst of colors, flavors, and textures in every bite. Perfect for casual dinners or special gatherings, this dish is sure to impress and delight. Enjoy a taste of Spain in your kitchen today!
