Quick Vegetable Paella Valenciana
Quick Vegetable Paella Valenciana
Classic DishPaella Valenciana
Prep: 20 min • Cook: 25 min. A vibrant and accessible vegetarian take on Paella Valenciana that layers bomba rice with seasonal vegetables — artichoke hearts, green peas and broad beans — and fragrant saffron for a colorful, lighter main. This version keeps the classic wide-pan presentation and a sought-after socarrat crust while remaining approachable for home cooks.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
- 1Lightly heat a 12-inch paella pan or wide skillet over medium heat and add the olive oil.
- 2Add the chopped onion and sauté 3–4 minutes until softened, then add the minced garlic and cook 30 seconds.
- 3Add the sliced bell pepper and artichoke hearts; cook 3–4 minutes until they begin to soften.
- 4Stir in the smoked paprika, then add the bomba rice and cook, stirring, 1–2 minutes so the grains are evenly coated.
- 5Pour in the hot vegetable broth with the crumbled saffron and bring to a gentle boil, spreading the rice evenly across the pan.
- 6Nestle the peas and broad beans into the rice, season with salt, and avoid stirring from this point to allow the rice to cook evenly.
- 7Reduce to medium-low and simmer uncovered 15–18 minutes, until most liquid is absorbed and the rice is tender.
- 8If you want a socarrat, increase heat for 1–2 minutes at the end to encourage a light crust, then remove from heat.
- 9Cover the pan with a clean tea towel or lid and rest 5 minutes before garnishing with chopped parsley and lemon wedges.
- 10Serve directly from the pan, squeezing lemon over portions to brighten the flavors.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 12 g
- Fat
- 15 g
- Carbs
- 90 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 12 g |
| Fat | 15 g |
| Carbs | 90 g |
Tips
- Steep the saffron in a few tablespoons of warm broth to extract color and aroma before adding.
- Do not stir after adding the broth; this helps the rice cook evenly and form the socarrat crust.
- Serve straight from the pan and squeeze lemon over each portion for a fresh, bright finish.
