Spanish Vegetable Paella
A vibrant, aromatic, and deeply flavorful Mediterranean classic that celebrates fresh seasonal vegetables and saffron-infused rice.
Ingredients
- •2 cups Bomba or short-grain Spanish rice
- •4 cups vegetable stock, warm
- •1/2 teaspoon saffron threads, crushed
- •3 tablespoons extra virgin olive oil
- •1 medium onion, finely diced
- •1 red bell pepper, diced
- •1 green bell pepper, diced
- •2 medium zucchini, diced
- •1 cup frozen peas
- •3 cloves garlic, minced
- •1 teaspoon smoked paprika
- •2 medium tomatoes, grated (discard skins)
- •Salt and freshly cracked black pepper to taste
- •1/4 cup fresh parsley, chopped
- •1 lemon, cut into wedges for serving
Instructions
- 1
In a small bowl, steep the crushed saffron threads in a half-cup of the warm vegetable stock.
- 2
Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion, red pepper, and green pepper, sautéing until softened, about 5 minutes.
- 3
Add the zucchini and garlic, cooking for another 3 minutes until fragrant.
- 4
Stir in the grated tomatoes and smoked paprika, cooking for 2-3 minutes until the liquid reduces and the mixture thickens slightly.
- 5
Add the rice to the pan, stirring well to coat every grain in the vegetable mixture for about 2 minutes until the edges become slightly translucent.
- 6
Pour in the remaining vegetable stock and the saffron-infused liquid. Season with salt and pepper. Stir once to distribute the ingredients evenly, then do not stir again to allow the crust (socarrat) to form.
- 7
Simmer on medium-low heat for 15-18 minutes, or until the liquid is mostly absorbed and the rice is al dente.
- 8
Scatter the peas over the top during the last 5 minutes of cooking.
- 9
Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes before serving.
- 10
Garnish with fresh parsley and serve with lemon wedges on the side.
💡 Chef tips
- Do not stir the rice once the stock is added; this prevents the rice from becoming creamy like risotto and allows the prized crispy bottom layer, known as socarrat, to develop.
- If you cannot find Bomba rice, use Arborio as a substitute, though it will be slightly softer.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet with a splash of water to revive the texture.
✅ How it should turn out
The finished paella should have perfectly tender rice with a vibrant golden hue from the saffron, a fragrant smoky aroma, and a delicious, slightly crispy bottom layer.