This vegetarian paella is a hearty and flavorful dish that will transport you straight to Spain. Loaded with artichokes, green beans, and a variety of spices, this dish is a true crowd-pleaser. The saffron-infused rice is perfectly cooked and pairs beautifully with the tender vegetables, making for a satisfying and delicious meal.
Ingredients:
4 Servings
- 0.5 teaspoon saffron threads
- 0.25 cup water warm
- 3 tablespoon olive oil
- 1 whole onion chopped
- 1 whole red bell pepper chopped
- 4 clove garlic minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 cup short-grain rice
- 2 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can artichoke hearts quartered and drained
- 0.5 pound green beans trimmed and cut into 1-inch pieces
- 0.25 cup fresh parsley chopped
- whole lemon wedges for serving
Instructions:
1: In a small bowl, combine the saffron threads and warm water. Set aside.
2: In a large skillet or paella pan, heat the olive oil over medium
heat. Add the onion and red bell pepper and cook until softened, about 5
minutes. Add the garlic, smoked paprika, oregano, cumin, and cayenne
pepper and cook for an additional 1-2 minutes, until fragrant.
3: Add the rice to the skillet and stir to coat with the spice mixture.
Add the vegetable broth, saffron mixture, salt, and black pepper and
stir to combine. Bring to a boil, then reduce the heat to low and cover.
Simmer for 15-20 minutes, or until the rice is tender and the liquid
has been absorbed.
4: Stir in the artichoke hearts and green beans and cook for an
additional 5-10 minutes, until the vegetables are tender and heated
through. Garnish with chopped parsley and serve with lemon wedges on the
side.
