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Vegetable Paella Maria
50 min · Medium · 4 servings
A vibrant and flavorful vegetable paella that's perfect for sharing and showcasing fresh seasonal produce.
Ingredients
1 1/2 cups short-grain rice (preferably Bomba or Arborio)→1 red bell pepper, sliced→1 yellow bell pepper, sliced→1 cup green beans, trimmed→1 cup cherry tomatoes, halved→1 medium zucchini, sliced→1 small artichoke hearts, quartered→4 cloves garlic, minced→1 teaspoon smoked paprika→1/2 teaspoon saffron threads, soaked in 2 tbsp warm water→4 cups vegetable broth→2 tablespoons olive oil→Salt and pepper to taste→Lemon wedges for serving→Fresh parsley, chopped, for garnish→Tap an ingredient to explore it
Method
1
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
2
Add the minced garlic and cook until fragrant, about 1 minute.
3
Add the sliced bell peppers, green beans, zucchini, and artichoke hearts. Sauté for about 5-7 minutes until vegetables are slightly tender.
4
Stir in the smoked paprika and cook for another minute.
5
Add the rice and stir to coat with the oil and spices.
6
Pour in the vegetable broth and the saffron water, then season with salt and pepper.
7
Bring to a boil, then reduce heat to low and simmer uncovered without stirring, for about 20 minutes, or until rice is tender and most of the liquid is absorbed.
8
In the last 5 minutes, scatter the cherry tomatoes on top.
9
Remove from heat and let rest for 5 minutes.
10
Garnish with chopped parsley and serve with lemon wedges.
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