Vegetable Paella

Transport your taste buds to the sun-soaked shores of Spain with this stunning Vegetable Paella recipe, a vibrant and satisfying plant-based twist on the classic dish. Packed with a medley of colorful vegetables like bell peppers, zucchini, tomatoes, and artichoke hearts, this paella is infused with the rich, earthy flavors of saffron and smoked paprika. Short-grain paella rice soaks up the flavorful vegetable broth, creating a perfectly tender and aromatic base. Finished with sweet peas, fresh parsley, and a squeeze of zesty lemon, this one-pan wonder is both easy to prepare and visually stunning, making it perfect for weeknight dinners or special gatherings. Ready in just over an hour, this vegan and gluten-free dish is a true celebration of simple, wholesome ingredients that come together to create a meal that’s as comforting as it is impressive.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 units garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium zucchini, cut into half-moons
• 2 large tomato, diced
• 0.5 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 300 grams short-grain paella rice
• 1 liter vegetable broth
• 100 grams frozen peas
• 200 grams artichoke hearts, quartered
• 0.5 cup fresh parsley, chopped
• 2 units lemon, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion to the pan and sauté for about 5 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced red and green bell peppers, and zucchini to the pan. Sauté for 5-7 minutes until they begin to soften.

Step 5

Mix in the diced tomatoes, saffron threads, and smoked paprika. Stir well to combine.

Step 6

Add the paella rice, ensuring it is evenly distributed across the pan. Stir to coat the rice with the vegetable mixture.

Step 7

Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a simmer.

Step 8

Once simmering, reduce the heat to low. Do not stir the rice from this point to allow it to cook evenly.

Step 9

After 15 minutes, gently scatter the peas and artichoke hearts over the top of the rice. Leave to cook for another 10-15 minutes until the liquid has mostly absorbed and the rice is tender.

Step 10

Remove the pan from heat and cover it with a clean kitchen towel. Allow it to rest for 5-10 minutes.

Step 11

Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2747.8g)

Amount per serving	% Daily Value*
Calories	2302.3

Total Fat 56.5g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5032.3mg	0%
Total Carbohydrate 398.1g	0%
Dietary Fiber 51.3g	0%
Total Sugars 52.7g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 687.9mg	0%
Iron 22.4mg	0%
Potassium 6073.8mg	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: 21.5%

Protein: 11.0%

Carbs: 67.4%