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Quick Vegetarian Paella
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Quick Vegetarian Paella

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A classic Spanish dish, Quick Vegetarian Paella is a flavorful and nutritious meal, perfect for a weeknight dinner. This recipe combines saffron-infused rice with a variety of colorful vegetables, resulting in a delicious and visually appealing dish. With its rich flavors and textures, this paella is sure to become a staple in your kitchen. Paella is a traditional Spanish dish originating from the Valencia region, typically made with rice, vegetables, and sometimes meat or seafood. This vegetarian version is a great alternative for those looking for a meat-free option. By using pre-cooked vegetables and quick-cooking rice, this recipe can be prepared in under an hour, making it perfect for a busy evening. Serve with a side of garlic bread or a simple green salad for a well-rounded meal.

Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Sulfites

Ingredients

1 cup
Uncooked Arborio rice
150 Calories
2 cups
Vegetable broth
100 Calories
2 tablespoons
Olive oil
190 Calories
1 medium
Onion
45 Calories
1 medium
Red bell pepper
60 Calories
1 teaspoon
Smoked paprika
6 Calories
1/2 teaspoon
Saffron threads
6 Calories
1 cup
Frozen peas and carrots
55 Calories
1/4 cup
Chopped fresh parsley
20 Calories
4 wedges
Lemon wedges
20 Calories
1 loaf
Garlic bread
120 Calories

Step-by-Step Instructions

1
Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the red bell pepper and cook for an additional 2-3 minutes, until tender.
2
Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil and slightly toasted.
3
Add the vegetable broth to the pan, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
4
Stir in the smoked paprika, saffron threads, and frozen peas and carrots. Cook for an additional 2-3 minutes, until the vegetables are tender.
5
Serve the paella hot, garnished with a sprinkle of smoked paprika, a few lemon wedges, and a sprinkle of chopped fresh parsley. Offer garlic bread or a simple green salad on the side for a well-rounded meal.

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