Description
A simple and delicious vegetable paella made in one pan with fresh ingredients.
Ingredients
Scale
- 1 cup short-grain rice (e.g., Arborio or Bomba)
- 2 cups vegetable broth
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp saffron threads (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in bell pepper and zucchini, cook for 5 minutes.
- Add rice, smoked paprika, turmeric, and saffron. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
- Add cherry tomatoes and cook uncovered for 2 minutes.
- Season with salt and pepper. Garnish with fresh parsley.
- Serve warm.
Notes
- Use fresh vegetables for best flavor.
- Adjust broth quantity if needed for desired rice texture.
- Let the paella rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg