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Vegetable Paella

Vegetable paella is a vibrant, comforting dish featuring fluffy rice infused with saffron, colorful vegetables, and aromatic spices. The dish is cooked in a single pan, allowing the flavors to meld and creating a crispy socarrat at the bottom for added texture. It’s a hearty, veggie-forward meal that showcases fresh produce and simple techniques, resulting in a bright, satisfying presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups short-grain rice such as arborio or sushi rice
  • 4 cups vegetable broth warmed with saffron
  • 0.5 gram saffron threads soaked in warm water
  • 1 large yellow or red bell pepper sliced into strips
  • 1 small zucchini chopped into chunks
  • 1 cup cherry tomatoes halved
  • 1/2 cup frozen green peas
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 3 tablespoons olive oil preferably extra virgin
  • 1 teaspoon smoked paprika
  • 1 lemon for zest and juice
  • to taste salt

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula
  • Ladle
  • Sharp knife
  • Chopping board

Method
 

  1. Start by heating a large skillet or paella pan over medium heat and add the olive oil. Once hot, add the chopped onion, sliced bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes, and the peppers develop a slight char.
  2. Add the rice to the pan and stir to coat each grain with the fragrant oil and vegetable mixture. Cook, stirring frequently, until the rice becomes translucent at the edges, about 2-3 minutes, allowing a gentle crackle to develop.
  3. Pour in the warmed vegetable broth infused with saffron threads. Spread the rice into an even layer, then increase the heat to medium-high until the mixture starts bubbling gently. Do not stir after this point to allow the rice to develop a crust and absorb the flavors.
  4. Distribute the chopped zucchini, cherry tomatoes, and frozen peas evenly over the rice. Reduce the heat to medium and cook uncovered for 15-20 minutes, watching for the rice to turn tender and a golden crust, known as socarrat, to form at the bottom.
  5. Check the rice for doneness; it should be tender and slightly chewy, with the vegetables softened but still vibrant. If it needs more time, add a splash of hot broth and cook a few more minutes. If overdone, remove from heat immediately.
  6. Remove the pan from heat and cover loosely with a clean towel or foil. Let the paella rest for 5 minutes to allow flavors to meld and the crust to set.
  7. Uncover and gently fluff the rice with a fork. Squeeze fresh lemon juice over the top and sprinkle with lemon zest for brightness. Garnish with chopped herbs if desired, then serve straight from the pan for a rustic presentation.

Notes

For a deeper flavor, soak saffron threads in warm water for 10 minutes before adding. Feel free to swap in other seasonal vegetables like asparagus or mushrooms. The key is to cook undisturbed for that perfect socarrat crust.