How to Make Colorful Vegetable Paella with Golden Saffron Rice

Simple Summary

Vegetable Paella with Saffron Rice is a vibrant, flavorful Spanish-inspired dish that transforms traditional paella into a vegetarian delight. This one-pan meal combines aromatic saffron rice with a colorful medley of vegetables for a satisfying and impressive main course.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 cups short-grain rice (preferably Bomba or Calasparra)
• 4 cups vegetable broth
• 1/2 teaspoon saffron threads
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup green peas (fresh or frozen)
• 1 medium zucchini, diced
• 1 cup artichoke hearts, quartered
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges for serving
• 1/4 cup fresh parsley, chopped

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup of hot water for 10 minutes.

2. Heat the vegetable broth in a saucepan and keep warm.

3. In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.

4. Add the bell peppers and zucchini to the pan. Cook for another 5 minutes until they begin to soften.

5. Stir in the rice, smoked paprika, and oregano. Toast the rice for 2-3 minutes, stirring constantly.

6. Pour in the saffron water and warm vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes without stirring.

7. Scatter the cherry tomatoes, peas, and artichoke hearts over the rice. Continue cooking for another 5-10 minutes until the rice is tender and has absorbed most of the liquid.

8. Increase heat to medium-high for the last 2 minutes to create a crispy bottom layer (socarrat).

9. Remove from heat and let stand, covered with a clean kitchen towel, for 5-10 minutes.

10. Season with salt and pepper to taste. Garnish with fresh parsley and lemon wedges before serving.

Chef's Notes

• For best results, use a traditional paella pan if available. If not, a large, wide skillet will work.
• Don't stir the rice once you've added the broth – this helps create the coveted socarrat (crispy bottom).
• Feel free to customize the vegetables based on seasonal availability or personal preference. Eggplant, green beans, or roasted red peppers are great additions.
• For a protein boost, consider adding cooked chickpeas or white beans in the last 5 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 8g
• Carbohydrates: 60g
• Fiber: 6g
• Fat: 10g (mostly healthy unsaturated fats from olive oil)
• Rich in vitamins A and C from the variety of vegetables
• Good source of complex carbohydrates and antioxidants

Serving Suggestions

Serve this Vegetable Paella as the centerpiece of your meal, accompanied by a crisp green salad dressed with a simple vinaigrette. For a true Spanish experience, pair it with a chilled Sangria or a glass of dry white wine like Albariño. Present the paella in the cooking pan at the center of the table for a rustic, family-style meal. Garnish with extra lemon wedges and sprinkle with chopped parsley just before serving to add a fresh burst of color and flavor.