Vegetable Paella Recipe

Name: Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/4 teaspoon saffron threads; 2 tablespoons olive oil; 1 red bell pepper, diced; 1 medium onion, diced; 1/2 9-ounce package frozen baby artichokes, thawed, quartered; 2 large garlic cloves, minced; 1 1/2 cups paella rice, Arborio rice, or medium-grain white rice; 3 cups chicken stock or canned low-salt broth; 2 cups chopped escarole or chard; 1 cup drained canned ready-cut tomatoes; 3/4 teaspoon paprika; 1/2 teaspoon salt; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1/2 cup shelled fresh peas or frozen peas

Servings: persons

1/2 cup water
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
1/2 9-ounce package frozen baby artichokes, thawed, quartered
2 large garlic cloves, minced
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice
3 cups chicken stock or canned low-salt broth
2 cups chopped escarole or chard
1 cup drained canned ready-cut tomatoes
3/4 teaspoon paprika
1/2 teaspoon salt
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup shelled fresh peas or frozen peas

1
Bring water to a boil in small saucepan.
2
Add saffron, cover and remove from heat.
3
Let stand 10 minutes.
4
Heat olive oil in heavy large saucepan over medium-high heat.
5
Add bell pepper and onion and saute until onion is golden, about 8 minutes.
6
Add artichokes and garlic and saute 5 minutes.
7
Reduce heat to low.
8
Add rice and stir to coat with oil.
9
Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently.
10
Add saffron water, paprika and salt.
11
Reduce heat to medium-low.
12
Cover and cook 15 minutes.
13
Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes.
14
Remove saucepan from heat.
15
Let stand 5 minutes and serve.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 1/2 cup water, 1/4 teaspoon saffron threads, 2 tablespoons olive oil, 1 red bell pepper, diced, and more.

Yes, Vegetable Paella falls under the Meat & Poultry 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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