Vegetarian Paella Recipe

Receta de Paella de Verduras

1 Hour 30 Minutes

4 servings

Ingredients

3 cups vegetable broth or 3 cups water and 2 cubes low sodium vegetable bouillon
1/2 tsp saffron threads
1 tbsp extra virgin olive oil
1 large Bermuda or Vidalia onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
3 large cloves garlic, peeled and finely minced
1 1/2 tsp bittersweet Spanish smoked paprika
3 bay leaves
3 piquillo peppers, chopped
2 tsp fresh or dried thyme
1/2 cup Spanish sherry or white wine (optional)
1 cup fresh or frozen peas
1 medium zucchini or yellow squash, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped
1 1/2 cups Bomba rice
Salt and pepper to taste
Finely minced parsley
Lemon wedges
Marcona almonds (optional garnish)

Nutritional Facts

Calories 574
Total Fat 12.8 g (16%)
Saturated Fat 1.8 gr (9%)
Cholesterol 0 mg
Sodium 1296 mg (55%)
Total Carbohydrates 96.5 gr (35%)
Fiber 12.7 gr (45%)
Sugars 15.9 gr
Protein 18.7 gr
Vitamin D 0%
Calcium 17%
Iron 61%
Potassium 28%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Two ingredients are especially critical for making an authentic Spanish paella. The first is Spanish short grain rice, especially rice from Calasparra, either Bomba or regular. These are special Spanish rices that absorb large amounts of the broth without becoming creamy or sticky, as arborio and Asian rices do. Second is smoked paprika (pimentón de La Vera), which lends a depth of flavor unique to Spanish cuisine. It is the secret ingredient that makes a paella authentic.

Steps

Preheat oven to 350°F. Add vegetable broth or 3 cups water and vegetable bouillon cubes to a medium saucepan and place on medium high heat. Add saffron and bring to a low boil. Boil 2-3 minutes or until bouillon cubes dissolve. Reduce heat to keep warm. In a 13-inch paella pan , heat the olive oil over medium high heat. Add the onion and bell peppers. Reduce heat to medium low and cook for 5-10 minutes or until the vegetables are tender and the onion is translucent. Add the sherry/white wine, bay leaves, thyme, piquillo peppers, garlic, smoked paprika, zucchini, peas and tomatoes with their juices. Simmer for 10 minutes more. Stir in the rice and warmed broth, taste and season with salt and pepper. Bring to a boil then lower heat to medium low and simmer for 10-15 minutes, until most of the broth is absorbed. Cover with foil, put into preheated oven for another 10 minutes, or until all the liquid is absorbed. To serve, decorate with lemon wedges and chopped parsley. You can also top with a handful of Marcona almonds for a little crunch and extra protein! Serve with crusty bread and a Spanish white or rosé wine.