How to Make Delicious Vegetarian Paella with Artichokes and Saffron

Simple Summary

This vibrant Vegetarian Paella with Artichokes is a colorful and flavorful Spanish-inspired dish that brings the essence of Mediterranean cuisine to your table without any meat or seafood.

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 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup frozen peas
• 1/2 cup green olives, pitted and halved
• 2 tsp smoked paprika
• 1/2 tsp saffron threads
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions

1. In a small bowl, crush the saffron threads and mix with 2 tablespoons of hot water. Set aside to infuse.

2. Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.

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

4. Stir in the smoked paprika and cook for 1 minute until fragrant.

5. Add the rice to the pan and stir to coat with the oil and vegetables. Toast the rice for 2-3 minutes.

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

7. Arrange the artichoke hearts, cherry tomatoes, peas, and olives on top of the rice. Continue cooking for another 10 minutes or 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 minutes.

10. Sprinkle with fresh parsley and rosemary. Serve hot with lemon wedges on the side.

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 add other vegetables like zucchini or eggplant for extra variety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.

Nutritional Info

Per serving: Approximately 380 calories. This dish is rich in complex carbohydrates, fiber, and vitamins from the variety of vegetables. Artichokes provide antioxidants and dietary fiber, while saffron offers anti-inflammatory properties.

Serving Suggestions

Serve this vegetarian paella as the centerpiece of your meal, accompanied by a crisp green salad and crusty bread. For drinks, pair with a chilled Spanish white wine like Albariño or a fruity sangria. Garnish with extra lemon wedges and sprigs of fresh herbs for a beautiful presentation.