Spanish Vegetable Paella
This delicious dish is sure to impress, and ready in just over an hour. Deep smoky flavours dominate, giving it a warm, almost spicy flavour. This delicious and filling recipe serves 4 in a 14″ paella dish, but can easily be doubled in a larger paella pan.
Equipment
- paella pan or large saucepan
Ingredients
- 3 tbsp extra-virgin olive oil
- 4 cups “chicken” vegetable broth
- 1 bay leaf
- 2 pinches Spanish saffron*
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 ½ cups bomba rice (or another high-quality medium grain rice – I used arborio)
- 2 roma tomatoes finely chopped
- 1 pkg paella seasoning* opt. see comments for substitution
- 1 ½ tsp smoked paprika
- ½ tsp paprika
- ¼ tsp cayenne pepper opt.
- ¼ tsp ground black pepper
- 15 oz can cannellini beans or other white bean
- 1 tsp fine sea salt or more to taste
- 1 small red bell pepper thinly sliced
- ¼ cup frozen or freshly shelled peas
- ½ cup frozen or fresh green beans
- chopped fresh parsley
- lemon wedges
Directions
- Prepare the both by bringing the water for the broth (or pre-made broth) to a boil, then add the “chicken” broth cubes, bay leaf, and saffron. Turn off the heat and let the ingredients sit. Remove the bay leaf and discard after 5 minutes.
- Prepare all the ingredients, as the dish will come together quickly.
- Heat the paella pan and oil over medium heat for 15-30 seconds then add the onion and garlic. Sauté, stirring constantly to avoid burning the garlic, until they turn translucent and just begin to brown (about 3- 5 minutes). Add the tomatoes and cook for an additional 2 minutes, stirring occasionally.
- Add the paella seasoning, smoked paprika, paprika, cayenne, and black pepper. Stir well and cook for 1 minute before adding the rice. Toast the rice for a few minutes until it turns white and pearly. Add the white kidney beans, half the bell peppers, peas, and green beans. Stir, then add the broth and salt to taste. Do not stir after this point.
- Turn the burner up to high heat and bring to a boil. Boil the paella on high, uncovered, for 10 minutes. Then reduce the heat to low and cook an additional 6 minutes uncovered. Once it is done simmering uncovered, sprinkle the remaining bell peppers, green beans, and peas over top and any other additional desired vegetables. Cover with a lid or large pieces of tinfoil and cook another 5 minutes over low heat. Then turn off the heat and let it sit for 5 minutes undisturbed.
- Remove the lid or tinfoil and check for doneness. You can use a fork to “peek” at the bottom to check if there’s a socarrat and if any extra liquid remains. If it needs more time, turn the heat back on and cover for a few more minutes. If for some reason your rice isn’t cooked and there’s no more water, add a little bit more. Turn the heat up to high for 30 – 90 seconds if you want a bit more of a socarrat to form on the bottom, but be careful not to burn it!
- Serve with a squeeze of fresh lemon juice and a sprinkle of fresh parsley. Traditionally this is a communal dish, but you may choose to scoop and serve individual portions. Enjoy!
Notes
Paella Seasoning: The paella seasoning is optional, but it gives the rice that very orange hue due to the saffron and colours in the packet. I prefer to use it for the colour it gives off but it’s definitely not necessary – just double the other spices.
Watery Vegetables: If you want to add more vegetables, I don’t recommend adding any high-hydration vegetables. If you do, cook them down prior to adding near the end. Otherwise you may not end up with a good socarrat at the bottom. Squash is a great addition, but needs water reduced before adding at the end.
Stove Heat Differences: Be aware that if you have a "quick boil" burner or a high BTU gas stove, you may need to reduce the heat through all the steps to avoid burning.
Nutrition Per Serving : Calories 494 kcal | Carbohydrates 83.7 g | Protein 13.5 g | Fat 11.8 g | Sodium 1,308 mg | Potassium 550.4 mg | Fiber 6.5 g | Vitamin A 117.5 μg | Vitamin K 55.6 mg | Calcium: 81.5 mg | Iron: 3.1 mg