Paella Esmeralda Emerald Paella

Experience the vibrant flavors and stunning presentation of Paella Esmeralda, also known as Emerald Paella, a vegetarian spin on the classic Spanish dish. This one-pan masterpiece showcases a harmonious medley of green vegetables—zucchini, green beans, peas, spinach, and bell peppers—infused with the aromatic depth of saffron and smoked paprika. The tender, short-grain paella rice absorbs a rich vegetable stock, creating a luscious texture while forming the iconic crispy socarrat at the base. Perfectly balanced with bright notes of fresh parsley and a squeeze of lemon, this emerald-hued dish is as visually striking as it is delicious. Ready in just an hour, it’s a wholesome, gluten-free meal that’s ideal for family dinners or festive gatherings.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 large green bell pepper, diced
• 1 cup green peas, frozen or fresh
• 4 cups fresh spinach leaves
• 4 cups vegetable stock, warm
• 2 cups paella rice (short-grain rice, like Bomba or Arborio)
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium zucchini, sliced into half-moons
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 0.5 cup fresh parsley, chopped
• 4 lemon wedges

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic, diced green bell pepper, and cook for another 2-3 minutes.

Step 3

Add the rice and stir to coat the grains in the oil and aromatics. Cook for 1-2 minutes until the rice is lightly toasted.

Step 4

Pour in the warm vegetable stock and stir in the paprika, saffron threads, salt, and black pepper.

Step 5

Spread the rice mixture evenly across the pan and bring to a gentle simmer. Do not stir the rice after this point to create the traditional paella crust.

Step 6

Scatter the zucchini slices, green beans, green peas, and spinach leaves evenly across the top of the rice.

Step 7

Reduce the heat to low and let the paella cook uncovered for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.

Step 8

Once cooked, remove from heat and cover the pan with a clean kitchen towel. Allow the paella to rest for 5-10 minutes.

Step 9

Garnish with fresh parsley and serve with lemon wedges on the side for a bright, citrusy finish.

Nutrition Facts

Serving size	(2421.0g)

Amount per serving	% Daily Value*
Calories	1320.4

Total Fat 47.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 5979.9mg	0%
Total Carbohydrate 196.3g	0%
Dietary Fiber 29.0g	0%
Total Sugars 34.1g
Protein 35.4g	0%

Vitamin D 0IU	0%
Calcium 639.4mg	0%
Iron 17.7mg	0%
Potassium 4073.0mg	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: 31.3%

Protein: 10.5%

Carbs: 58.2%