Vegetable Paella (Quick Version)

Name: Vegetable Paella (Quick Version)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup arborio rice (or other short-grain rice); 0.5 tsp smoked paprika; 0.25 tsp saffron threads, crushed (optional); 0.5 cup dry white wine (optional, or use vegetable broth); 3 cups vegetable broth, hot; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup frozen peas; 1 cup frozen artichoke hearts, quartered; 0.5 cup fresh parsley, chopped; Salt and black pepper to taste; Lemon wedges, for serving

EasySpanishPrep: 15 minutesCook: 35 minutesServes 4

A quick and flavorful vegetarian paella, perfect for a weeknight dinner. This recipe uses readily available vegetables and short-grain rice to bring the taste of Spain to your table in under an hour.

Ingredients

•2 tbsp olive oil
•1 large onion, chopped
•2 cloves garlic, minced
•1 red bell pepper, diced
•1 green bell pepper, diced
•1 cup arborio rice (or other short-grain rice)
•0.5 tsp smoked paprika
•0.25 tsp saffron threads, crushed (optional)
•0.5 cup dry white wine (optional, or use vegetable broth)
•3 cups vegetable broth, hot
•1 (14.5 oz) can diced tomatoes, undrained
•1 cup frozen peas
•1 cup frozen artichoke hearts, quartered
•0.5 cup fresh parsley, chopped
•Salt and black pepper to taste
•Lemon wedges, for serving

Dietary Info

VegetarianDairy-Free

Instructions

1
Heat olive oil in a large, shallow pan or paella pan over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2
Add minced garlic and diced red and green bell peppers. Cook for another 5-7 minutes, until peppers are slightly tender.
3
Stir in the arborio rice, smoked paprika, and saffron threads (if using). Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
4
Pour in the white wine (if using) and cook until almost evaporated, scraping up any browned bits from the bottom of the pan. Then, add the hot vegetable broth and diced tomatoes. Stir gently to combine, but avoid excessive stirring once the rice starts cooking.
5
Bring to a simmer, then reduce heat to low, cover (if your pan has a lid, otherwise you can use foil), and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. Do not stir during this phase.
6
Gently stir in the frozen peas and frozen artichoke hearts. Cover again and cook for another 5-7 minutes, or until the vegetables are heated through and the rice is fully cooked and has absorbed the remaining liquid. If the rice seems too dry, you can add a little more hot broth.
7
Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh chopped parsley and serve immediately with lemon wedges.

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