veg paella tips

Vegetarian Paella Recipe

Ingredients:

• 30 ml olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 150g mushrooms, sliced
• 150g green beans, trimmed
• 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 200g short-grain rice (such as Bomba or Arborio)
• 480 ml vegetable broth
• 150g frozen peas
• 1 can (400g) artichoke hearts, drained and quartered
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the Olive Oil: In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the onion, garlic, and bell peppers. Cook until the onion is translucent and the peppers are tender, about 5-7 minutes.
3. Add Mushrooms and Green Beans: Stir in the mushrooms and green beans. Cook for another 3-5 minutes until the mushrooms start to brown.
4. Add Tomatoes and Spices: Add the diced tomatoes, smoked paprika, and saffron threads. Stir well to combine.
5. Add Rice and Broth: Pour in the rice and vegetable broth. Stir gently to ensure the rice is evenly distributed.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring the rice during this time.
7. Add Peas and Artichokes: Sprinkle the frozen peas and artichoke hearts over the rice. Cover the pan again and let it sit for another 5 minutes to allow the peas to thaw and the artichokes to warm through.
8. Garnish and Serve: Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy your vegetarian paella!

This recipe serves 4-6 people and can be easily customized with your favorite vegetables. For an extra touch of authenticity, consider using a traditional paella pan and Spanish short-grain rice like Bomba or Calasparra.