Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 cup extra-virgin olive oil; 1 small onion, diced; 1 stalk celery, diced; 3 cloves garlic, sliced; 16 yellow cherry tomatoes, halved (1 cup); 3/4 teaspoon salt; 6 red radishes, quartered; 1/2 cup dry vermouth; 2 cups low-sodium chicken broth; 1/4 teaspoon saffron threads; 1 cup bomba rice, or other short-grain rice; 1/4 pound green beans, trimmed, cut into 1-inch pieces; 1 red pepper, cut into 1/4-inch strips; 1/2 cup frozen peas, thawed; 1/2 teaspoon smoked paprika; 2 tablespoons chopped fresh parsley

Servings: persons

1/4 cup extra-virgin olive oil
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, sliced
16 yellow cherry tomatoes, halved (1 cup)
3/4 teaspoon salt
6 red radishes, quartered
1/2 cup dry vermouth
2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1 cup bomba rice, or other short-grain rice
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 red pepper, cut into 1/4-inch strips
1/2 cup frozen peas, thawed
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley

1
Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid.
2
Add the onion and celery and saute until beginning to soften, about 4 minutes.
3
Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down.
4
Add the radishes and saute another 2 minutes.
5
Add the vermouth and allow it to reduce by half.
6
Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit.
7
Bring to a simmer and stir in the rice and the green beans.
8
Simmer over medium-high heat, uncovered, for 5 minutes without disturbing.
9
Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir.
10
Reduce the heat to medium, cover and simmer for 7 minutes.
11
Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom.
12
Remove the pan from the heat, cover and let rest for 5 minutes.
13
Uncover, sprinkle with the smoked paprika and the parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 small onion, diced, 1 stalk celery, diced, 3 cloves garlic, sliced, and more.

Yes, Vegetable Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Paella

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