Vegetarian Paella

🛒 Ingredients

• Bomba rice 90 g · 324 kcal
• Olive oil 10 g · 88 kcal
• Onion, diced 50 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• Red bell pepper, diced 75 g · 23 kcal
• Green beans, trimmed and chopped 75 g · 23 kcal
• Canned diced tomatoes (no added sugar), drained 100 g · 20 kcal
• Vegetable broth, low sodium 250 g · 10 kcal
• Saffron threads 1 g · 0 kcal
• Smoked paprika 2 g · 6 kcal
• Frozen green peas 50 g · 40 kcal
• Artichoke hearts (canned, drained), quartered 75 g · 30 kcal
• Lemon wedge, for serving 10 g · 2 kcal
• Fresh parsley, chopped, for garnish 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large paella pan or wide, shallow pan over medium heat. Sauté the diced onion for 5-7 minutes until softened, then add minced garlic and diced red bell pepper, cooking for another 3-5 minutes until fragrant.
2. Stir in the trimmed green beans, drained diced tomatoes, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
3. Add the bomba rice to the pan and stir gently to coat the grains with the vegetable mixture and oil. Cook for 1-2 minutes, stirring continuously, to lightly toast the rice.
4. Pour in the vegetable broth and sprinkle the saffron threads evenly over the rice. Bring the liquid to a gentle simmer. Do not stir the rice from this point forward.
5. Reduce heat to low, cover the pan loosely with foil (or a lid, if it fits without pressing on the rice), and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender. Arrange the quartered artichoke hearts and green peas on top of the rice after about 10 minutes of simmering.
6. Once cooked, remove the pan from heat and let it rest, covered, for 5-10 minutes. This allows the rice to finish absorbing any remaining liquid and helps to form the socarrat (crispy rice crust at the bottom).
7. Garnish with fresh chopped parsley and lemon wedges before serving hot.