Sensational Spanish Vegetarian Paella with Roasted Bell Peppers and Aromatic Saffron

Allergens

None

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 large onion, chopped
• 1 red bell pepper, roasted and chopped
• 1 yellow bell pepper, roasted and chopped
• 1 cup cherry tomatoes, halved
• 1 cup peas, fresh or frozen
• 1 cup artichoke hearts, quartered
• 1/2 cup green onions, chopped
• 1/4 cup olive oil
• 1/2 tsp saffron threads, crushed
• 1 tbsp smoked paprika
• Salt and pepper, to taste

Instructions

1. In a large paella pan or skillet, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 3 4 minutes.
3. Stir in the smoked paprika and cook for another minute.
4. Pour in the white wine and allow it to simmer for a few minutes.
5. Add the Arborio rice and stir well to coat the grains with the oil, onion, and spices.
6. Gradually pour in the vegetable broth while continuously stirring the rice.
7. Add the saffron threads and stir them into the liquid for added aroma and color.
8. Season with salt and pepper to taste.
9. Arrange the roasted bell peppers, cherry tomatoes, peas, artichoke hearts, and green onions over the rice.
10. Bring the paella to a boil, then reduce heat to low and cook for 20 25 minutes, or until the rice is cooked through and has absorbed all the liquid.
11. Remove from heat and let rest for 5 minutes before serving.

Chef’s Insight

The key to perfect paella is in the rice-to-liquid ratio and the use of high-quality ingredients.

Notes

Adjust seasonings to personal preference and feel free to experiment with different vegetables for added variety.