Description
This cozy, flavorful veggie paella is a comforting Spanish-inspired one-pan meal perfect for weeknight dinners. Featuring tender Arborio rice simmered with vibrant bell peppers, green beans, artichoke hearts, and peas, this vegan and gluten-free dish is infused with smoky paprika and optional saffron for authentic taste. Easy to prepare on the stovetop, it offers a wholesome, satisfying meal garnished with fresh parsley and served with zesty lemon wedges.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio or paella rice
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium tomato, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup artichoke hearts, quartered (canned or frozen)
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Heat and Sauté Vegetables: Heat the olive oil in a large, wide skillet or traditional paella pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add Bell Peppers: Add the diced red and yellow bell peppers and cook until slightly softened, about 4 minutes.
- Cook Tomato and Green Beans: Mix in the chopped tomato and green beans, cooking for 3 minutes to combine flavors fully.
- Toast the Rice: Stir in the Arborio rice, making sure each grain is coated in the oil and vegetables for even flavor distribution.
- Add Broth and Spices: Pour in the vegetable broth, then add smoked paprika, saffron threads if using, salt, and pepper. Bring the mixture to a gentle boil.
- Simmer the Paella: Reduce heat to low and simmer without stirring for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Add Artichokes and Peas: In the last 5 minutes of cooking, scatter the artichoke hearts and frozen peas evenly over the top to steam cook together with the rice.
- Rest the Paella: Remove from heat and cover the pan loosely with foil or a clean kitchen towel for 5 minutes to let the flavors meld and finish cooking.
- Serve: Serve the veggie paella warm with lemon wedges on the side and a sprinkle of fresh parsley for a bright, fresh finish.
Notes
- For added depth, incorporate roasted or grilled vegetables such as zucchini or mushrooms.
- Add a pinch of cayenne pepper with the paprika if you prefer a spicier kick.
- This dish is naturally vegan and gluten-free, perfect for many dietary needs.
- For extra texture and heartiness, top with toasted almonds or serve alongside a mixed green salad.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
