Vegetarian Paella

🛒 Ingredients

• Olive Oil 14 g · 124 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Red Bell Pepper 50 g · 15 kcal
• Green Bell Pepper 50 g · 15 kcal
• Crushed Tomatoes 100 g · 20 kcal
• Saffron threads 0 g · 0 kcal
• Smoked Paprika 2 g · 5 kcal
• Bomba Rice 75 g · 270 kcal
• Vegetable Broth 250 g · 13 kcal
• Green Beans 50 g · 15 kcal
• Frozen Peas 38 g · 30 kcal
• Artichoke Hearts 50 g · 20 kcal
• Lemon 10 g · 3 kcal
• Fresh Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large paella pan or wide, shallow pan over medium heat. Sauté chopped onion and minced garlic until fragrant, about 3-5 minutes.
2. Add red and green bell peppers and cook for another 5-7 minutes until slightly softened. Stir in crushed tomatoes, smoked paprika, and saffron threads, cooking for 2 minutes.
3. Add Bomba rice to the pan and stir to coat all the grains with the vegetable mixture. Pour in the vegetable broth and bring to a simmer.
4. Arrange green beans, peas, and artichoke hearts evenly over the rice. Do not stir the rice from this point forward.
5. Reduce heat to low, cover the pan with foil, and cook for 20-25 minutes, or until the rice has absorbed all the liquid and is tender. If desired, cook uncovered for the last 5 minutes to form a 'socarrat'.
6. Remove from heat and let rest, still covered, for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.