Veggie Paella
ID: ac32bb38...
A beautiful, vibrant vegetarian paella made with fresh asparagus, artichoke hearts, chickpeas, and tomatoes. Infused with sweet Spanish paprika and precious saffron, this easy one-pan meal features perfectly cooked rice with a delightfully crispy bottom crust.
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🍳 Cooking Flow
Prep all the vegetables and aromatics by chopping and dicing. → Sauté the onion, chickpeas, artichoke hearts, garlic, and asparagus in olive oil. → Season with sweet paprika, bell pepper, salt, and tomatoes, then add the vegetable stock, arborio rice, and saffron. → Bring to a boil, cover, and cook on medium-low for 15 minutes, then let steam off-heat for 10 minutes. → Cook uncovered on medium-high for 4-5 minutes to form the crispy bottom crust, then finish with fresh lemon juice.
Cooking Steps
Brief Cooking Order
Prep all the vegetables and aromatics by chopping and dicing. → Sauté the onion, chickpeas, artichoke hearts, garlic, and asparagus in olive oil. → Season with sweet paprika, bell pepper, salt, and tomatoes, then add the vegetable stock, arborio rice, and saffron. → Bring to a boil, cover, and cook on medium-low for 15 minutes, then let steam off-heat for 10 minutes. → Cook uncovered on medium-high for 4-5 minutes to form the crispy bottom crust, then finish with fresh lemon juice.
Introduction
A beautiful, vibrant vegetarian paella made with fresh asparagus, artichoke hearts, chickpeas, and tomatoes. Infused with sweet Spanish paprika and precious saffron, this easy one-pan meal features perfectly cooked rice with a delightfully crispy bottom crust.
Step 1
Peel and finely chop 3 cloves of garlic.
Step 2
Finely dice 1 small red onion.
Step 3
Remove the tough, woody ends of the asparagus stalks by snapping them at their natural breaking point, then cut the remaining stalks into bite-sized pieces, keeping the tips intact.
Step 4
Finely dice 1/2 of a red bell pepper.
Step 5
Dice 1 whole tomato.
Ingredients List
Important Notes
Avoid washing the arborio rice as the starch is essential to achieving the correct texture for the paella.
Ensure you use genuine Spanish saffron instead of safflower or imitation saffron to get the authentic flavor and golden color.
Do not stir the rice after it is submerged in the stock. Stirring releases starches that make it creamy like risotto, which we want to avoid.
An enameled cast-iron pan or nonstick skillet works as a great substitute if you do not have a traditional paella pan.
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