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Vegetarian (Vegan) Paella
Contributed by: Melinda
The trick to creating that unique paella flavor in this vegetarian paella is technique. Be patient during the initial steps for preparing the base flavor.
What you need
- 1 cup valencia or arborio rice
- 1 good pinch saffron threads
- 2 1/2 cups vegetable broth or water or a blend
- 1/3 cup finely chopped red bell pepper
- 1/2 cup finely chopped onion
- 1 diced tomato
- 1 tsp smoked spanish paprika
- 1 tsp sweet spanish paprika
- 1/2 cup chopped parsley and cilantro (or only parsley) - reserve 2 Tablespoons for the end
- 2-3 large garlic cloves, minced
- 1-2 diced or sliced fresh medium zucchini
- 1-2 cups fresh green beans, whole or cut up
- kernels from 1 ear fresh corn
- zest and juice from 1 lemon
- kosher salt & black pepper
How to make it
- Heat a 10 inch cast iron skillet or paella pan over medium-low heat
- Heat broth/water and add saffron threads
- Sauté onion and bell pepper with 1/2 tsp kosher salt until softened
- Add tomato, garlic and paprikas - cook about 3 minutes until fragrant and tomato juice has evaporated
- Add rice and stir well to coat thoroughly
- Add broth/water, parsley, lemon zest and cook 10 minutes
- Add zucchini, beans and corn - continue cooking until rice has absorbed the liquid and begins to brown on the bottom
- Turn off heat but leave pan in place, cover with lid or foil and let rest 10 minutes
- Remove cover, squeeze lemon juice over and sprinkle with reserved parsley
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