Vegetarian Paella

Vegetarian paella is a variant of the classic Spanish dish that uses vegetables instead of traditional meats and seafood. I will provide you with a version that remains faithful to paella, but which has an Italian touch in the suggestion of some vegetables.

Ingredients

• 400 g paella rice or, alternatively, Arborio or Carnaroli rice
• 1 liter vegetable broth
• 1 chopped onion
• 2 chopped garlic cloves
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 200 g peeled tomatoes or fresh cherry tomatoes
• 200 g green beans cut into pieces
• 1 bunch of asparagus, cut into pieces
• 150 g fresh or frozen peas
• 1 Italian zucchini cut into rounds
• Saffron
• Sweet paprika
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Preparation

1. In a large skillet or paellera, heat a little extra virgin olive oil and sauté the onion and garlic until translucent.
2. Add the bell peppers, then after a few minutes, add the green beans, asparagus, and zucchini. Cook for about 5 minutes, stirring occasionally.
3. Add the tomatoes and let them break down slightly.
4. Sprinkle with a little sweet paprika and add the saffron dissolved in a bit of hot vegetable broth.
5. Add the rice and toast it for a few minutes with the vegetables, stirring well.
6. Gradually pour in the hot vegetable broth, season with salt and pepper, and cook over medium-high heat until the rice is almost cooked, adding broth if necessary.
7. Add the peas in the last 10 minutes of cooking.
8. Once the rice is cooked and the broth is fully absorbed, turn off the heat and let it rest for a few minutes.
9. Serve the paella hot, garnished with chopped parsley.

Trivia

Traditional paella includes ingredients from Spanish cuisine, such as seafood, chicken or rabbit, but the vegetarian version is equally rich and colorful. In Spain, “paella” actually refers to the wide, low pan in which the dish is traditionally cooked.

I hope you like this recipe, and happy cooking!