One-Pan Fiesta: Traditional Spanish Vegetarian Paella. Spain

 

Paella is, of course, a one-pan wonder, but here's a simplified vegetarian version, perfect for weeknights or whenever you want the entire flavor without the fuss.

Easy One-Pot Vegetarian Paella

Serves: 4

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: 45-50 minutes

Pan: Wide skillet or sauté pan (30-35 cm)

Ingredients:

·         2 tablespoons olive oil

·         1 small onion, finely chopped

·         3 garlic cloves, minced

·         1 red bell pepper, sliced

·         1 cup green beans, scrubbed and halved

·         1 tomato, grated or finely chopped

·         1 1/2 cups short-grain rice (such as Arborio or Bomba)

·         1 teaspoon smoked paprika

·         1 zucchini, diced

·         1/2 teaspoon turmeric or a pinch of saffron threads (optional)

·         4 cups vegetable broth (spicy)

·         1/2 cup peas Frozen chickpeas

·         1 cup canned chickpeas, drained

·         Salt and pepper to taste

·         Lemon slices + parsley for garnish

Instructions:

Sautéed Aromatics

Heat the olive oil over medium heat.

Add the onion and cook until soft.

Add the garlic, red bell pepper, and zucchini. Cook for 3 to 4 minutes until the vegetables begin to soften.

Add Tomato and Spices

Add the grated tomato, smoked paprika, and turmeric or saffron.

Simmer for a couple of minutes until slightly thickened.

Add Rice (1 minute):

Add the rice and stir to coat it with the sofrito mixture.

Add Broth and Vegetables (Don't Stir Afterward!):

Pour in the hot vegetable broth.

Season with salt and pepper.

Distribute the green beans, chickpeas, and peas on top.

Do not stir; just shake the pan gently to distribute evenly.

Simmer (20-25 minutes):

Bring to a boil and then reduce heat to medium-low.

Cook uncovered until the rice absorbs the liquid.

Do not stir; let a golden crust (socarrat) form on the bottom!

Finishing Touch (Optional Crust):

In the last minute, increase the heat slightly to crisp the bottom.

Rest (5 minutes):

Remove from heat.

Cover loosely and let rest.

Serve:

Garnish with chopped parsley and lemon wedges.

Serve straight from the pan!

Variations:

Substitute the chickpeas for white beans for a Mediterranean touch.

Add olives or sun-dried tomatoes for a more intense flavor.

Try mushrooms or eggplant for a more intense umami flavor.