Vegetarian Paella 30 Minutes (Printable Version)
Wholesome saffron rice with vibrant vegetables, ready in just 30 minutes—a flavor-packed Spanish classic made easy.
# Ingredients:
→ Base
01 -
2 tablespoons extra virgin olive oil
02 -
1 onion, diced
03 -
2 garlic cloves, finely chopped
04 -
1.5 cups Spanish short-grain rice (Bomba, Valencia, or Calasparra)
05 -
4.5 cups hot vegetable broth
→ Vegetables
06 -
1 red bell pepper, cut into strips
07 -
2 carrots, diced
08 -
1 cup cherry tomatoes, halved
09 -
2 cups fresh spinach, chopped
10 -
1 cup green peas, fresh or frozen
11 -
400 g artichoke hearts, drained and quartered
12 -
0.5 cup black olives, such as Kalamata
→ Spices & Garnishes
13 -
1 teaspoon saffron threads
14 -
0.5 teaspoon smoked paprika powder (optional)
15 -
Salt, to taste
16 -
0.25 cup freshly chopped parsley
17 -
Lemon wedges, for serving
# Steps:
01 -
Heat the vegetable broth and transfer 4 tablespoons to a small bowl. Add saffron threads and allow to steep for 10 minutes.
02 -
Warm olive oil in a large shallow pan over medium heat. Sauté diced onion and chopped garlic until translucent.
03 -
Incorporate bell pepper strips and diced carrots, cooking for 3 to 5 minutes. Season with salt and smoked paprika if using. Stir in green peas, olives, and chopped spinach.
04 -
Add the rice to the pan, mixing thoroughly. Toast the grains for 2 minutes, then pour in saffron mixture including liquid.
05 -
Pour in approximately 3.5 cups hot broth, distributing evenly. Bring to a boil, lower the heat, and avoid further stirring. Arrange quartered artichokes attractively on the surface.
06 -
Allow to cook uncovered for 15 to 18 minutes, checking after 10 minutes and adding additional broth 70 ml at a time if necessary. Raise heat towards the end to form the socarrat, or crispy rice crust on bottom.
07 -
Remove pan from heat. Scatter halved cherry tomatoes on top, cover with a lid or foil, and let rest for 5 to 10 minutes. Serve garnished with chopped parsley and lemon wedges.
# Notes:
01 -
Do not rinse the rice; retaining the starch achieves optimal texture.
02 -
Avoid stirring once broth is added to allow the traditional crust to form underneath.
03 -
Use a wide, shallow pan measuring approximately 30 cm for best results.
04 -
Resting the dish is essential for full development of flavors and aromas.
05 -
Socarrat, the caramelized bottom crust, is an authentic hallmark of the dish.