Ingredients of Vegetarian Paella
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 1/2 cups Arborio or paella rice
1 teaspoon smoked paprika
1/2 teaspoon saffron threads
4 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 cup frozen peas
1/2 cup green beans, trimmed and halved
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Instructions for making Vegetarian Paella:
Prepare the Base:
Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cook the Vegetables:
Add the diced red and yellow bell peppers to the pan and cook for 5-7 minutes until they begin to soften. Stir in the zucchini and cook for another 3-4 minutes.
Add Rice and Spices:
Stir in the Arborio rice, ensuring it is well coated with the oil and vegetables. Sprinkle the smoked paprika and saffron threads over the rice, stirring to combine.
Simmer:
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook uncovered for about 15 minutes, stirring occasionally to prevent sticking.
Add Chickpeas and Vegetables:
Stir in the chickpeas, peas, green beans, and cherry tomatoes. Continue to cook for another 10-15 minutes until the rice is tender and has absorbed most of the liquid. If necessary, add a little more broth or water to ensure the rice is fully cooked.
Season and Serve:
Season the paella with salt and pepper to taste. Once the rice is tender and the liquid is absorbed, remove the pan from the heat. Allow the paella to rest for a few minutes.
Garnish:
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Enjoy your vibrant and flavorful Vegetarian Paella as a delightful main course or as a shared dish at your next gathering!
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