How to Make Colorful Vegetarian Paella with Artichokes and Saffron Rice

Simple Summary

This vibrant Vegetarian Paella with Artichokes is a colorful and flavorful Spanish-inspired dish that's perfect for a crowd-pleasing dinner. Packed with vegetables and aromatic saffron rice, it's a delicious meat-free twist on the classic paella.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 cups Bomba or Calasparra rice
• 4 cups vegetable broth
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup frozen peas
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges
• 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, and sauté for 5 minutes until softened.

4. Add the sliced bell peppers and cook for another 5 minutes until they start to soften.

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

6. Pour in the saffron with its soaking water and the warm vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 10 minutes without stirring.

7. Add the artichoke hearts, cherry tomatoes, peas, and green beans. Gently press them into the rice without stirring. Continue cooking for another 10-15 minutes until the rice is tender and has absorbed most of the liquid.

8. Increase heat to medium-high for the last 2-3 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 lemon wedges and chopped parsley before serving.

Chef's Notes

• For the best flavor, use Spanish Bomba or Calasparra rice, which absorbs more liquid than regular rice.
• Don't stir the paella after adding the broth to allow the socarrat (crispy bottom layer) to form.
• If you can't find saffron, you can substitute with a pinch of turmeric for color, though the flavor will be different.
• For a vegan version, ensure your vegetable broth is vegan-friendly.
• Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 8g
• Carbohydrates: 60g
• Fiber: 6g
• Fat: 10g (mostly healthy unsaturated fats)
• Rich in vitamins A and C from the vegetables
• Good source of iron and B vitamins from the rice and vegetables

Serving Suggestions

Serve this colorful paella as the centerpiece of your meal, accompanied by a crisp green salad and crusty bread. For a true Spanish experience, pair it with a chilled Sangria or a glass of dry white wine like Albariño. This dish is perfect for outdoor summer gatherings, dinner parties, or as a festive weekend meal. Present it in the cooking pan for a rustic, authentic touch, and let guests squeeze lemon over their portions for added brightness.