Vegetable Paella
Aromatic and colorful, this vegetable paella is packed with mushrooms, peppers, peas, and saffron rice—perfect for a satisfying vegetarian meal.
Equipment
- Paella Pan
- Small Bowl
Ingredients
- 2 cups Bomba or Arborio rice ideal for absorbing flavor
- 1 tsp saffron threads
- 4 cups vegetable broth low-sodium preferred
- 1 cup mixed mushrooms shiitake, cremini, oyster
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup green peas fresh or frozen
- 1 large onion diced
- 4 cloves garlic minced
- 2 tbsp olive oil for sautéing
- salt and pepper to taste
Instructions
- Soak saffron threads in 1/4 cup of warm vegetable broth for 10 minutes to release flavor and color.
- Heat olive oil in a large paella pan. Sauté diced onion for 5 minutes until translucent, then add garlic and cook for 1 more minute.
- Stir in diced red and green peppers. Cook for 5 minutes until slightly softened.
- Add rice and stir to coat in oil. Toast for 2 minutes to absorb flavors.
- Pour in saffron-infused broth and remaining vegetable broth. Stir once and bring to a simmer.
- After 10 minutes of simmering, add mushrooms and peas. Season with salt and pepper. Let cook uncovered for 15–20 minutes without stirring.
- Once the rice is tender and liquid absorbed, remove from heat and let rest for 5 minutes before serving.
Notes
Feel free to experiment with different vegetables or even add a smoky paprika for an extra layer of flavor.