Low Sodium Vegetable Paella

Elevate your plant-based dining with this Low Sodium Vegetable Paella—a vibrant, nutrient-packed twist on the classic Spanish dish, crafted to be heart-healthy without sacrificing flavor. This one-pan wonder combines aromatic spices like smoked paprika, turmeric, and saffron with a colorful medley of fresh vegetables, including bell peppers, zucchini, green beans, and artichoke hearts. Short-grain rice soaked in unsalted vegetable broth and no-salt-added tomatoes ensures every bite is rich and satisfying. Finished with a sprinkle of fresh parsley and a squeeze of bright lemon, this low-sodium recipe is perfect for family dinners or an impressive gathering centerpiece. Healthy never tasted so indulgent!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, diced zucchini
• 1.5 teaspoons smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 4 cups unsalted vegetable broth
• 1 large pinch saffron threads
• 1.5 cups short-grain rice (such as Bomba or Arborio)
• 1 14-ounce can diced tomatoes (no salt added)
• 1 cup frozen peas
• 1 14-ounce can, drained and quartered artichoke hearts (packed in water, no salt added)
• 1 cup, trimmed and cut into 2-inch pieces green beans
• 1 cut into wedges, for serving lemon
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large, wide skillet or paella pan over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 3

Add the diced red and yellow bell peppers and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Stir in the smoked paprika, turmeric, and cumin, coating the vegetables evenly with the spices.

Step 5

In a small saucepan, warm the unsalted vegetable broth over low heat. Add the saffron threads to the broth and let it steep while you continue with the recipe.

Step 6

Add the short-grain rice to the vegetable mixture and cook for 2-3 minutes, stirring to coat the rice in the oil and spices.

Step 7

Pour in the warm vegetable broth and the diced tomatoes (along with their juices). Gently stir to combine, then spread the mixture into an even layer in the pan.

Step 8

Scatter the green beans over the top, pressing them lightly into the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid or aluminum foil and cook for 20-25 minutes, until the rice is tender and has absorbed the liquid.

Step 9

About 5 minutes before the end of the cooking time, scatter the frozen peas and artichoke hearts over the top of the paella without stirring. Cover again and finish cooking.

Step 10

Remove the pan from the heat and let the paella rest, covered, for 5 minutes.

Step 11

Sprinkle the fresh parsley over the top and serve with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(3076.4g)

Amount per serving	% Daily Value*
Calories	1318.7

Total Fat 34.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2232.5mg	0%
Total Carbohydrate 225.3g	0%
Dietary Fiber 50.0g	0%
Total Sugars 58.1g
Protein 38.7g	0%

Vitamin D 0IU	0%
Calcium 460.1mg	0%
Iron 15.3mg	0%
Potassium 3941.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 11.4%

Carbs: 66.1%