Try this classic vegetarian paella recipe at home
Paella, a classic Spanish dish from Valencia, is traditionally rich with meats and seafood. This vegetarian version maintains the essence but excludes all animal products, making it an inclusive feast. It's more than a meal; it's a communal experience, uniting people with its aromatic and colorful presentation. Ready to cook? Let's bring this vegetarian paella to your table.
Gather the following ingredients
For this dish, gather one cup of Arborio rice, two tablespoons olive oil, one chopped large onion, and two minced garlic cloves. Add sliced red and yellow bell peppers, half a cup of peas, and a cup of drained diced tomatoes. Prepare four cups of warm vegetable broth and optional saffron threads for color. Season with salt and pepper.
Preparing the vegetables
Begin by warming the olive oil in a sizable skillet or paella pan over a medium flame. Introduce the chopped onions and minced garlic to the pan. Saute these ingredients until they become soft, taking care not to let them brown. This should take about five minutes. This initial step is vital as it establishes the foundational flavors for your vegetarian paella.
Adding rice and spices
Stir the rice into the pan, coating it well with oil. Watch as it becomes slightly translucent, a sign of oil absorption, within about two minutes. At this point, sprinkle in the saffron threads if using. These threads will not only add a rich yellow hue to your dish but also an aromatic exoticness that is quintessential to paella's allure.
Incorporating vegetables & broth
Add the red and yellow bell peppers, peas, and tomatoes to the pan, combining them thoroughly. Pour in the warm vegetable broth and season with salt and pepper to your liking. Bring the mixture to a boil, then reduce the heat to a low-medium simmer. Leave it uncovered, letting it cook for about twenty minutes or until most of the liquid has been absorbed.
Final touches & serving
Once your paella looks almost ready—with just enough liquid left at the bottom—turn off the heat but leave it on the stove covered for another ten minutes. This allows all flavors to meld beautifully together while finishing off cooking that perfect rice texture. Serve hot directly from the pan garnished with fresh parsley or lemon wedges if desired.