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Homemade Vegetable Paella recipe photo

Vegetable Paella

This Vegetable Paella is a colorful one-pan wonder! Packed with vegetables and fragrant spices, it's a Mediterranean delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces mushrooms quartered
  • 1 cup extra virgin olive oil divided
  • 3 medium garlic cloves chopped
  • 1 cup diced onion
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 16 ounces uncooked Valencia or Arborio rice
  • 1 teaspoon saffron crushed
  • 1 teaspoon salt
  • 3 cups vegetable broth
  • 9 ounces frozen artichoke hearts thawed
  • 1 cup diced carrot
  • 1 cup frozen petite peas
  • 1 medium tomato diced
  • 1 cup sliced pimiento stuffed olives
  • 1 cup sliced green onions
  • 1 cup roasted red bell pepper cut into strips
  • 3 medium lemons cut into wedges

Equipment

  • Large skillet or paella pan
  • Wooden spoon
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Serving platter

Method
 

Instructions
  1. Step 1: In your large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and diced onion, sautéing until they become fragrant and translucent, about 3-5 minutes. Next, toss in the diced red and green bell peppers, cooking for an additional 5 minutes until they soften.
  2. Step 2: Stir in the quartered mushrooms and diced carrot. Sauté for about 5-7 minutes, allowing the mushrooms to release their moisture and become tender.
  3. Step 3: Add the uncooked rice to the pan, stirring well to combine it with the sautéed vegetables. Sprinkle in the crushed saffron and salt, mixing thoroughly to ensure the rice is coated with the spices and oils.
  4. Step 4: Carefully pour in the vegetable broth. Stir to combine everything, then bring the mixture to a gentle simmer. Lower the heat, cover the pan, and let it cook for about 20 minutes without stirring.
  5. Step 5: After 20 minutes, uncover the pan and add the thawed artichoke hearts, frozen peas, diced tomato, and sliced olives. Gently fold them into the rice. Cover again and cook for an additional 10-15 minutes until the rice is fully cooked and the liquid is absorbed.
  6. Step 6: Once the paella is ready, remove it from heat and let it sit, covered, for 5 minutes. Before serving, sprinkle with sliced green onions and roasted red bell pepper strips. Serve with lemon wedges on the side for a zesty finish.

Notes

  • For authentic flavor, consider using a paella pan; it helps create a crust on the bottom known as "socarrat."
  • Don’t stir the rice once you've added the broth; this helps achieve that perfect texture.
  • Feel free to experiment with seasonal vegetables; asparagus and zucchini are great additions!