Vegetarian Paella

Vegetarian paella is a variant of the classic Spanish dish that uses vegetables in place of traditional meats and seafood. I will provide you with a version that remains faithful to the paella but has an Italian twist in the suggestion of some vegetables.

Ingredients

• 400 g of paella rice or, alternatively, Arborio or Carnaroli rice
• 1 liter of vegetable broth
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 200 g of peeled tomatoes or fresh cherry tomatoes
• 200 g of green beans cut into pieces
• 1 bunch of asparagus, cut into pieces
• 150 g of fresh or frozen peas
• 1 Italian zucchini, sliced
• Saffron
• Sweet paprika
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley to garnish

Preparation

1. In a large pan or paella pan, heat some extra virgin olive oil and sauté the onion and garlic until they are translucent.
2. Add the bell peppers, and after a few minutes, add the green beans, asparagus, and zucchini. Cook for about 5 minutes, stirring occasionally.
3. Add the tomatoes and let them soften slightly.
4. Sprinkle with some sweet paprika and add the saffron dissolved in a little hot vegetable broth.
5. Add the rice and toast it for a few minutes with the vegetables, stirring well.
6. Gradually pour the hot vegetable broth, season with salt and pepper, and cook over medium-high heat until the rice is almost cooked, adding broth if necessary.
7. Add the peas in the last 10 minutes of cooking.
8. Once the rice is cooked and the broth has been completely absorbed, turn off the heat and let it rest for a few minutes.
9. Serve the paella hot, garnished with chopped parsley.

Curiosity

The traditional paella includes ingredients of Spanish cuisine, such as seafood, chicken, or rabbit, but the vegetarian version is equally rich and colorful. In Spain, “paella” actually refers to the wide and shallow pan in which the dish is traditionally cooked.

I hope you enjoy this recipe, and happy cooking!