Try this Spanish vegetarian paella recipe
Spanish vegetarian paella is a vibrant, flavorful dish that honors its origins in Valencia, Spain. Known for its saffron-infused rice and variety of vegetables, this vegetarian and eggless version keeps the essence of the traditional dish. It is accessible to those on a plant-based diet. Let us get cooking and bring a taste of Spain to your kitchen.
Gather the following ingredients
For this dish, gather one cup of Bomba or Arborio rice, two tablespoons of olive oil, one chopped large onion, two minced garlic cloves, one sliced red bell pepper, one sliced yellow bell pepper, half a cup each of frozen peas and cut green beans, three cups of vegetable broth, one teaspoon of saffron threads, salt to taste, and fresh parsley for garnish.
Prepare your vegetables
Begin by preparing your vegetables. Wash all your vegetables thoroughly under running water. Chop the onion finely and mince the garlic cloves. Slice both the red and yellow bell peppers into thin strips. Trim the ends off the green beans and cut them into bite-sized pieces. Having all your vegetables prepared before you start cooking will make the process smoother.
Saute onions and peppers
Heat two tablespoons of olive oil in a large skillet or paella pan over medium heat. Add the chopped onions to the pan and saute until they become translucent—about five minutes. Then add minced garlic along with sliced red and yellow bell peppers. Cook for another five minutes until everything is slightly softened but not browned.
Add rice and broth
Stir in one cup of short-grain rice to mix well with onions, garlic, and peppers, ensuring each grain is coated with olive oil. Pour in three cups of vegetable broth along with one teaspoon of saffron threads gently crushed between your fingers; this releases their color and flavor more effectively into the dish. Season with salt according to taste.
Simmer until cooked
Bring to a boil, then lower heat to simmer, uncovered, for 18-20 minutes. Rice should absorb most of the liquid and remain moist. Stirring should be avoided to ensure the rice stays fluffy, a characteristic of paella. After cooking until al dente, remove from heat and let it sit covered for 10 minutes. Garnish with fresh parsley leaves on top before serving.
