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–+ servings
Spanish vegetable paella

Paella de Verduras- Spanish Vegetable Rice

This is a wonderful vegetarian take on the traditional Paella. It's fairly easy to make and a true treat for vegetarians and carnivores alike.
5 from 1 vote
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Course: Lunch, Main Course
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • 15-inch Paella pan or large skillet
  • Medium saucepan

Ingredients

  • ½ cup Extra virgin olive oil
  • 2 small Onion, chopped
  • 12 clove Garlic, minced
  • 1 medium Zucchini, halved vertically then cut into ½-inch slices
  • 16 small Portobello or Cremini mushrooms, stems removed, quartered
  • 4 large Fresh red pepper, chopped
  • ¼ cup Peas or lima beans
  • 2 tsp Spanish paprika
  • 1 can Diced tomato, drained
  • 6 cup Vegetable stock
  • ½ tsp Saffron threads (optional but well worth it)
  • 2 cup Bomba small round rice (Sub: Arborio rice)
  • 2 sprig Fresh rosemary (Sub: tsp dried)
  • Sea salt and ground black pepper, to taste
  • 2 tbsp Parsely, chopped (garnish)
  • 1 large Lemon, cut into wedges (garnish)

Instructions

  • Cook Base - Add olive oil to the paella pan or skillet. Heat over medium heat. When oil gets hot, add in onion, garlic, and red pepper. Cook 3 minutes. Stir in mushrooms and zucchini and sauté another 3 minutes. Stir in paprika and quickly add tomato, peas, rosemary, and season with salt and pepper. Sauté another 3-4 minutes to thicken the tomato up a bit,
  • Cook Rice - Add rice to vegetables, stir to coat and cook for 2 minutes. Increase heat to high and add broth and saffron. Stir to combine once but don't mix again. Boil until most of the broth has been absorbed by the rice, 9-10 minutes. Lower heat to medium-low and cook, undisturbed, about another 5 minutes until all the broth has been absorbed.
  • Finish Paella - Turn heat to medium-high and cook an additional 2 minutes to (hopefully) achieve a socarrat- the fought over bottom layer of crunchy caramelized rice. Remove from heat and leave untouched for 10 minutes, covered by a dishcloth or tin foil. Garnish with parsley and lemon wedges. Serve in the paella pan with a big spoon.

Notes

  • Leftover paella can be refrigerated for days and reheated in a microwave oven.

Nutrition

Calories: 528kcal | Carbohydrates: 80g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 1068mg | Potassium: 1384mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4116IU | Vitamin C: 158mg | Calcium: 61mg | Iron: 5mg