Delicius Vegetable Paella
Ingredients:
- 2 cups Spanish bomba rice (or any short-grain rice suitable for paella)
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup artichoke hearts, quartered (fresh or canned)
- 1 tomato, diced
- 1/2 cup frozen peas
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sweet smoked paprika
- A pinch of saffron threads (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Prepare the Vegetable Broth:
- Heat the vegetable broth in a saucepan over low heat. Keep it warm while you prepare the other ingredients.
- Prepare the Vegetables:
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until softened and translucent, about 2-3 minutes.
- Add the sliced bell peppers, zucchini, green beans, and artichoke hearts. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Season the Vegetables:
- Sprinkle the vegetables with sweet smoked paprika, saffron threads (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.
- Add the Rice:
- Increase the heat to medium-high. Add the bomba rice to the pan, stirring to combine with the vegetables and coat with the olive oil and spices.
- Toast the rice for 1-2 minutes until it starts to turn slightly translucent.
- Pour in the Broth:
- Carefully pour the warm vegetable broth into the pan, covering the rice and vegetables evenly. Gently shake the pan to distribute the ingredients.
- Simmer and Cook:
- Reduce the heat to medium-low and let the paella simmer gently without stirring. Allow the rice to absorb the broth and cook for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Add the Tomato and Peas:
- Scatter diced tomatoes and frozen peas over the paella during the last 5 minutes of cooking. Press them gently into the rice.
- Finish and Serve:
- Once the rice is cooked and the liquid has been absorbed, remove the paella from the heat.
- Cover the paella pan with a clean kitchen towel and let it rest for 5 minutes to allow the flavors to meld.
- Serve the Vegetable Paella hot, garnished with lemon wedges on the side for squeezing over the paella before eating.
Enjoy your homemade Vegetable Paella as a flavorful and satisfying dish that showcases the vibrant colors and fresh flavors of seasonal vegetables!
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