This recipe for vegetable paella was inspired by a dinner I had in Barcelona (girls trip!) a few weeks ago. All the food in Barcelona was fabulous, but the paella is what I remember most.
Vegetable Paella – A Meatless Mondays Recipe (Vegan)
If you don’t have a paella pan you can use a very large skillet. Recipe serves 6-8.
1 quart vegetable broth
1/2 tsp. saffron threads
2 Tbs. extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, cut into thin, 2-inch strips
1 small zucchini, quartered, sliced thin
8 baby bella mushrooms, sliced
1 cup fresh or frozen sweet baby peas
1/4 lb. fresh green beans, cut into 1-inch lengths
1 14 oz. can chopped tomatoes with juice
3 baby artichokes, trimmed and sliced
1 15 oz. can small white beans
1 Tbs. tomato paste
1 tsp. sweet paprika
2 cups medium-grain rice
salt and freshly ground pepper
Crush the saffron threads and place in a very small dish. Add 1 tablespoon warm water and set aside.
Heat the oil over medium heat in a large skillet or paella pan. Add the onion and cook until the onion is tender (about five minutes). Add the garlic, peppers, mushroom, and zucchini. Cook until the peppers begin to soften (about four minutes). Add the tomato paste, paprika, and rice. Cook until the rice begins to crackle (about one minute). Add the tomatoes.
Stir in the saffron and the soaking water. Season with salt and pepper. Add the vegetable broth, green beans, artichokes, peas, and white beans. Bring to a boil. *Stir once, then reduce heat to medium-low and simmer until the liquid has evaporated and the rice is dry (about 20 minutes). Remove from heat and serve.
*Do not stir the rice again (it will be sticky if you do).