Vegetarian Paella (Paella de Verduras)
A vibrant and flavorful paella packed with seasonal vegetables.
- 1/2 cup olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, diced
- 150g mushrooms, sliced
- 1 artichoke heart, quartered
- 2 garlic cloves, minced
- 1 ripe tomato, grated
- 1 tsp sweet paprika
- Pinch of saffron threads
- 400g Bomba rice
- 1.2 liters vegetable broth
- 100g green peas
- Salt to taste
- 1
Heat olive oil in a paella pan. Sauté the bell peppers and artichoke until softened. Remove some pepper strips for garnish and set aside.
- 2
Add the zucchini and mushrooms, and continue to cook for 5-7 minutes.
- 3
Add the garlic and cook for a minute until fragrant. Add the grated tomato and cook until it forms a paste.
- 4
Stir in the paprika and saffron. Add the rice and stir for a minute to coat it with the flavors.
- 5
Pour in the hot vegetable broth, add salt, and bring to a boil. Distribute everything evenly in the pan.
- 6
Cook on high heat for 10 minutes, then reduce the heat to a simmer.
- 7
Sprinkle the green peas over the top. Cook for another 8-10 minutes until the liquid is absorbed.
- 8
Increase heat for the final minute to create the socarrat.
- 9
Remove from heat, arrange the reserved bell pepper strips on top, cover, and let rest for 5 minutes before serving.