Description
This Crispy Vegetable Paella is a comforting and flavorful Spanish-inspired dish perfect for cozy nights. Featuring fragrant saffron-infused rice cooked with a colorful medley of fresh vegetables like bell peppers, zucchini, and artichoke hearts, this vegetarian and gluten-free paella achieves the signature crispy bottom known as socarrat. Enhanced with smoked paprika and fresh parsley, it’s a delicious and wholesome meal that comes together easily on the stovetop.
Ingredients
Scale
Rice and Broth
- 1 1/2 cups bomba or short-grain rice
- 3 cups vegetable broth
- 1/2 teaspoon saffron threads
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup artichoke hearts, quartered (canned or frozen)
- 1 cup green peas (fresh or frozen)
- 1 medium tomato, grated or finely chopped
Spices and Seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped
- Lemon wedges to serve
Instructions
- Prepare Saffron Broth: Heat the vegetable broth in a saucepan over medium heat and add the saffron threads to infuse, allowing the flavors to meld while you prepare the paella.
- Sauté Aromatics: In a wide, heavy-bottomed skillet or paella pan, warm olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Cook Vegetables: Add diced red and yellow bell peppers, zucchini, and artichoke hearts to the pan. Cook for about 5 minutes until the vegetables are softened yet still firm, stirring occasionally.
- Add Rice and Spices: Stir in the rice, coating it well with the vegetables and oil. Mix in the grated tomato, smoked paprika, ground turmeric, and season with salt and black pepper to taste.
- Cook Rice in Broth: Pour the hot saffron-infused vegetable broth over the rice mixture. Spread everything evenly in the pan, then reduce heat to medium. Do not stir from this point on. Let the rice cook undisturbed for about 15-20 minutes until the broth is absorbed.
- Add Peas: In the last 5 minutes of cooking, scatter the green peas evenly over the top. Cover the pan loosely with a lid or foil to allow them to steam through.
- Form Socarrat (Crispy Bottom): For the final 3-4 minutes, increase heat to medium-high to create the signature crispy rice bottom known as socarrat. Listen for a crackling sound but be careful not to burn it.
- Rest and Garnish: Remove the pan from heat and cover with a clean kitchen towel. Let it rest for 5 minutes to finish steaming and settle the flavors.
- Serve: Garnish with chopped fresh parsley and serve with lemon wedges to squeeze over the paella, enhancing the vibrant flavors. Enjoy your cozy, vegetable-packed meal!
Notes
- For added depth, consider including diced mushrooms or extra artichoke hearts.
- A dash of smoked paprika is key to impart a smoky flavor; adjust according to your preference.
- Ensure the vegetable broth is free from animal products to keep the dish vegan.
- For extra protein, toss in some cooked chickpeas or white beans before serving.
- Leftovers reheat best in a skillet to revive the crispy texture of the rice bottom.
