Description
Vegetable Paella with Saffron Rice is a vibrant and flavorful Spanish-inspired dish featuring fragrant saffron-infused Arborio rice cooked with a colorful medley of fresh vegetables. This one-pan, naturally vegan and gluten-free meal brings together tender bell peppers, zucchini, cherry tomatoes, green beans, and peas, enhanced with smoked paprika and optional turmeric for depth and color. Perfect as a hearty main course or a satisfying side, it offers a healthy balance of nutrients with a delicious crispy socarrat crust if desired.
Ingredients
Scale
Rice and Broth
- 1 1/2 cups Arborio or short-grain rice
- 1/4 tsp saffron threads
- 3 cups warm vegetable broth
Vegetables
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and halved
- 1/2 cup frozen peas
Seasonings and Garnish
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric (optional, for added color)
- Salt and pepper to taste
- Lemon wedges for garnish
- Chopped parsley for garnish
Instructions
- Steep the Saffron: In a small bowl, steep the saffron threads in 1/4 cup of warm vegetable broth. Set this aside to allow the saffron to release its vibrant color and flavor.
- Prepare the Aromatics: Heat olive oil in a large skillet or paella pan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened but not browned. Stir in minced garlic, smoked paprika, and turmeric (if using) and cook for another minute to bloom the spices.
- Sauté the Vegetables: Add the sliced red and yellow bell peppers, diced zucchini, and halved green beans to the pan. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant.
- Toast the Rice: Stir in the rice and cook for 2 minutes, allowing it to toast lightly in the pan, which enhances its flavor and texture.
- Add Broth and Tomatoes: Pour in the saffron-infused broth along with the remaining warm vegetable broth. Add the cherry tomatoes and season the mixture with salt and pepper to taste.
- Simmer the Paella: Bring the liquid to a gentle simmer, then reduce the heat to low. Cook uncovered without stirring for 15 to 18 minutes, until the rice is tender and most of the liquid has been absorbed. This slow simmer helps develop the classic paella texture.
- Add Peas and Steam: Scatter the frozen peas evenly over the rice. Cover the pan with a lid or foil, turn off the heat, and let it rest for 5 minutes to allow the peas to steam and the flavors to meld.
- Serve and Garnish: Garnish the paella with fresh chopped parsley and lemon wedges. Optionally, for a classic socarrat crust, increase the heat during the last 2 minutes of cooking without stirring to achieve a crispy bottom layer. Serve immediately and enjoy.
Notes
- To achieve a crispy bottom layer known as socarrat, increase the heat in the final 2 minutes without stirring the rice.
- For additional depth of flavor, try adding artichoke hearts or olives as briny accents.
- This dish is best served immediately but is also delicious at room temperature, making it versatile for leftovers or picnics.
