Vegetable Paella Recipe

By Crystal Baldwin

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Vegetable Paella

Did you know that paella was originally a lunchtime meal for farmers and farm laborers in Valencia ?

The Workers would gather up whatever they could get their hands on...using rice from the rice fields and whatever vegetable and meat were around... onions, tomatoes, green veggies and rabbit, snails, duck or water vole meat was also used.  We'll stick to the veggies thank you! 

We are making a fresh garden veggie paella but of course, you are welcome to add whatever meat you would prefer whether it's a classic seafood combination or chicken or pork...the taste profile is up to you.

What are the important Keys to good paella?

• The right pan
• Sofrito
• Saffron
• The correct rice
• DON'T STIR THE RICE

What Pan to use

There is a paella pan that you can purchase which will help to make the perfect dish but you can also use any large deep sided saute pan or wok.  A stainless steel pan will work fine too.  You will need room for the rice to puff up. 

 Vegetable Paella

Ingredients

• 2 Organic Red or Yellow Bell Pepper
• 1 medium yellow onion
• 5-6 cloves of garlic
• 1 Cup canned chickpeas, rinsed & drained
• 1 28 ounce can of chopped tomatoes
• 10 Ounces grape or cherry tomatoes
• 2/3 Cup Quartered Canned Artichoke hearts
• 2-3 Tab. Paella Spice Blend (see below)
• 2 Cups Arborio Rice
• 4 Cups Vegetable Broth
• ½-1 Cup White Wine
• ½ Cup Frozen Peas
• 1 teaspoon Rosemary
• 1 teaspoon of saffron (can substitute with ½ teaspoon turmeric)
• Salt & pepper
• Olive Oil

Spice blend & Garnish 

Garnish - optional

• 1 ounce pitted Castelvetrano olives (cut in half)
• 4-5 sprigs fresh flat-leaf parsley, chopped

 

Paella Spice Blend

• 1 Tab. Smoked Paprika
• 2 Tab. Sweet Paprika
• 2 Tab. Onion Powder
• 2 Tab Garlic Powder
• 1 Tsp. Dried Rosemary
• 1 Tsp. Dried Oregano
• 1 Tsp. Ground Cayenne Pepper
• 1 Tsp. Turmeric
• 1 Tsp. Ground Black Pepper
• 1 Tsp. Sea Salt
• 1/8 Tsp. Ground Cloves
• 1/8 Tsp. Cumin

 Directions:

1. Make up Paella Spice Blend and mix well. You can either cut the recipe in half or save for future.
2. Remove seeds & ribs of peppers - chop half and slice other half in long strips
3. Chop half of the cherry tomatoes, set aside. Slice the rest in halves, set aside
4. Drain and rinse the chickpeas & artichoke hearts – set aside
5. Heat the vegetable broth and crush the saffron, add to the pan and stir. Turn off and steep
6. In a very large frying pan or wok, place 1-2 Tab. Olive oil add the onion
7. Heat on low and stir – do not let it brown, let it slowly get soft and translucent, 8-10 minutes
8. Add garlic, the chopped peppers, and the chopped tomatoes, sprinkle in rosemary, salt & pepper
9. Keep stirring until very soft and broken down, turn up heat and add ½ cup white wine
10. Let the wine evaporate and keep stirring, add canned tomatoes and keep stirring for 15-20 min.
11. Add the rice, vegetable broth with saffron, artichokes and salt & pepper to taste. Stir and blend
12. Lay the slices of peppers in a circle around the pan and place the half slices of tomatoes in between.
13. VERY IMPORTANT- Don’t stir again to avoid releasing starches and making rice gummy.
14. Bring to a boil, reduce to simmer, cover and cook without stirring until rice is almost tender 25min
15. When rice is almost done, sprinkle the chickpeas and green peas over the top.
16. If needed, drizzle either water or a little white wine over top- DON'T STIR, cover , let the rice steam and finish cooking
17. Prepare the garnishes- Plate and serve

To serve:

Place the paella on a plate, sprinkle the top with sliced olives and fresh parsley

 

 Print Recipe Here

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