Vegetable Paella

🛒 Ingredients

• Olive Oil 5 g · 45 kcal
• Onion 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Red Bell Pepper 33 g · 10 kcal
• Green Beans 25 g · 8 kcal
• Artichoke Hearts (canned, drained) 25 g · 13 kcal
• Diced Tomatoes (canned) 66 g · 13 kcal
• Short-grain Rice (e.g., Bomba or Arborio) 42 g · 154 kcal
• Vegetable Broth 167 g · 7 kcal
• Saffron Threads 0 g · 0 kcal
• Smoked Paprika 0 g · 0 kcal
• Frozen Peas 17 g · 14 kcal
• Lemon Wedges (for serving) 20 g · 5 kcal
• Fresh Parsley (for garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large paella pan or wide shallow pan over medium-high heat. Sauté chopped onion and garlic until fragrant, about 3-5 minutes.
2. Add chopped red bell pepper, green beans, and artichoke hearts. Cook for 5-7 minutes until slightly softened.
3. Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes, stirring occasionally.
4. Add the short-grain rice to the pan and stir to coat all the grains with the vegetable mixture. Cook for 1-2 minutes.
5. Pour in the vegetable broth and bring to a simmer. Distribute the ingredients evenly across the pan and avoid stirring the rice from this point on.
6. Simmer gently for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost cooked, but still slightly al dente. Add frozen peas during the last 5 minutes of cooking.
7. If desired, increase heat slightly for the last 2-3 minutes to create a "socarrat" (crispy bottom layer), listening for a gentle crackling sound. Remove from heat and cover the pan loosely with foil or a clean kitchen towel.
8. Let the paella rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges.