Vegetable Paella
This vegetable paella is a stunning vegan version of the iconic Spanish rice dish packed with colorful seasonal vegetables. A truly satisfying vegan dinner that brings bold saffron-infused flavors straight to your table.
A golden saffron-spiced vegan paella loaded with peppers artichokes and green beans for a festive dinner.
Nutrition per serving
Ingredients
main
liquid
spice
vegetables
Instructions
Bloom the Saffron
Warm the vegetable broth in a small saucepan over low heat. Add the saffron threads and let them steep for at least 10 minutes to release their golden color and aroma. Keep warm.
Saute the Vegetables
Heat olive oil in a large paella pan or wide skillet over medium heat. Add the bell pepper and cook for 3 minutes. Stir in diced tomatoes and smoked paprika and cook for another 3 minutes until slightly reduced.
Add Rice and Broth
Add the rice to the pan and stir for 1 to 2 minutes to toast slightly. Pour in the warm saffron broth and arrange green beans and artichoke hearts across the top. Do not stir from this point on.
Simmer Until Done
Bring to a boil then reduce heat to medium-low. Cook uncovered for 20 to 25 minutes until the rice has absorbed all the liquid and a light golden crust called socarrat forms on the bottom. Remove from heat and let rest 5 minutes before serving.
Substitutions
Common mistakes
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