Veggie Paella 30min (Print-Friendly Version)
Golden saffron rice, crisp veggies, ready fast, full Spanish flavor.
# What You'll Need:
→ Base
01 -
4.5 cups hot vegetable broth
02 -
1.5 cups short-grain Spanish rice
03 -
2 garlic cloves, minced
04 -
1 onion, chopped
05 -
2 tablespoons extra virgin olive oil
→ Vegetables
06 -
0.5 cup black olives, such as Kalamata
07 -
400 grams artichoke hearts, drained and quartered
08 -
1 cup green peas, fresh or frozen
09 -
2 cups spinach leaves, chopped
10 -
1 cup cherry tomatoes, halved
11 -
2 carrots, diced
12 -
1 red bell pepper, sliced
→ Spices & Garnishes
13 -
Lemon wedges for serving
14 -
0.25 cup chopped fresh parsley
15 -
Salt to taste
16 -
0.5 teaspoon smoked paprika, optional
17 -
1 teaspoon saffron strands
# How to Make It:
01 -
Heat the vegetable broth and place 4 tablespoons in a small bowl with the saffron strands to steep for 10 minutes.
02 -
Heat olive oil in a large shallow pan over medium heat. Add chopped onion and minced garlic, cooking until translucent.
03 -
Add green peas, black olives, chopped spinach, diced carrots, and sliced red bell pepper to the pan. Cook for 3 to 5 minutes, seasoning with salt and smoked paprika if using.
04 -
Add the short-grain rice to the pan, stirring to coat and toast for a few minutes. Add the saffron infusion with its liquid and mix well.
05 -
Pour in about 3.5 cups of hot vegetable broth, spreading evenly. Bring to a boil, then reduce heat and do not stir. Arrange artichoke quarters on top.
06 -
Cook uncovered for 15 to 18 minutes, checking after 10 minutes to add additional broth (about 70 ml) if needed. Increase heat briefly at the end to form a crispy bottom layer.
07 -
Remove from heat and top with halved cherry tomatoes. Cover with a lid or foil and let rest for 5 to 10 minutes before garnishing with chopped parsley and lemon wedges for serving.
# Additional Tips:
01 -
Do not rinse the rice to allow it to cook tenderly and form the prized crispy bottom known as socarrat.
02 -
Using a wide shallow pan around 30 cm allows even cooking and proper rice texture.
03 -
Allowing the paella to rest before serving helps flavors meld and settle.