Vegetarian Paella in 30 Minutes (Printable Version)
# What You'll Need:
→ Base
01 -
2 tablespoons extra virgin olive oil
02 -
1 onion, diced
03 -
2 garlic cloves
04 -
1 ½ cups Spanish rice (Bomba, Valencia, or Calasparra)
05 -
4 1/2 cups hot vegetable broth
→ Vegetables
06 -
1 red bell pepper, washed and cut into ribbons
07 -
2 carrots, chopped into cubes
08 -
1 cup cherry tomatoes, halved
09 -
2 cups spinach, chopped
10 -
1 cup green peas, fresh or frozen
11 -
1 can/jar (400g) artichoke hearts in water, drained and quartered
12 -
1/2 cup black olives (Kalamata recommended)
→ Seasonings
13 -
1 teaspoon saffron threads
14 -
1/2 teaspoon smoked paprika (optional)
15 -
Salt to taste
16 -
1/4 cup fresh flat-leaf parsley, chopped
17 -
Lemon wedges for serving
# Step-by-Step Directions:
01 -
Heat the vegetable broth. If using saffron threads, soak them in a small bowl with 4 tablespoons of broth and let steep for 10 minutes.
02 -
Add olive oil to a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
03 -
Add bell peppers and carrots, sautéing for 3-5 minutes. Season with salt and add the smoked paprika if using. Incorporate peas, olives, and spinach.
04 -
Add rice and stir well, cooking for a couple of minutes to toast the grains, then add the saffron with its soaking liquid.
05 -
Pour 3 1/2 cups of hot broth slowly into the pan, distributing evenly. Bring to a boil, then reduce heat to medium and cook uncovered. Arrange artichokes on top. Do not stir the rice.
06 -
Let the paella cook for 15-18 minutes. After 10 minutes, check the rice and add more broth if needed, 1/3 cup at a time. Increase heat during the final minutes to create a crispy bottom (socarrat).
07 -
Remove from heat, top with cherry tomatoes, and cover with a lid or foil. Let rest for 5-10 minutes. Before serving, garnish with fresh parsley and lemon wedges.
# Helpful Notes:
01 -
Do not wash the rice before cooking to retain its starch content.
02 -
Use the largest pan available to ensure the rice spreads out evenly.
03 -
Never stir the rice during cooking to develop authentic paella texture.
04 -
The resting period is essential for flavors to develop and moisture to distribute.
05 -
The socarrat (crispy bottom layer) is a traditional hallmark of properly prepared paella.