Vegetarian Paella Recipe

Name: Vegetarian Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup haricot beans dried; 1/4 teaspoon saffron threads; 2 tablespoons olive oil; 1 onion diced; 1 red capsicum small, cut into strips; 5 garlic cloves crushed; 1 1/4 cups arborio rice; 1 tablespoon sweet paprika; 1/2 teaspoon mixed spice; 1/2 teaspoon salt; 3 cups vegetable stock; 14 ounces chopped tomatoes; 1 1/2 tablespoons tomato paste; 5 1/2 ounces edamame shelled; 3 1/2 ounces leaves Swiss Chard, no stem, shredded; 14 ounces artichoke hearts drained and quartered; 4 tablespoons chopped cilantro

Servings: persons

1 cup haricot beans dried
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 onion diced
1 red capsicum small, cut into strips
5 garlic cloves crushed
1 1/4 cups arborio rice
1 tablespoon sweet paprika
1/2 teaspoon mixed spice
1/2 teaspoon salt
3 cups vegetable stock
14 ounces chopped tomatoes
1 1/2 tablespoons tomato paste
5 1/2 ounces edamame shelled
3 1/2 ounces leaves Swiss Chard, no stem, shredded
14 ounces artichoke hearts drained and quartered
4 tablespoons chopped cilantro

1
Put the haricot beans in a bowl, over with cold water and soak overnight. Drain and rinse well. Place the saffron threads in a small frying pan over medium-low heat. Dry-fry, shaking the pan for 1 minute or until darkened. Remove from heat and, when cool, crumble in a bowl. Pour in 1/2 cup of warm water and allow to steep.
2
Heat the oil in a large paella pan or frying pan. Add the onion and capsicum and cook over medium-high heat for 4-5 minutes, or until the onion is soft. Stir in the garlic and cook for 1 minute. Reduce the heat and add the beans, rice, paprika, mixed spice and 1/2 teaspoon salt. Stir to coat. Add the saffron water, stock, tomato and tomato paste and bring to a boil. Cover, reduce the heat and simmer 20 minutes.
3
Stir in the edamame, Swiss chard and artichoke hearts and cook, covered, for 8 minutes or until all the liquid is absrbed and the rice and beans are tender. Turn off the heat and leave for 5 minutes. Stir in the cilantro just before serving.

591

kcal

Calories

Fat

112

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 17 ingredients. The key ingredients include: 1 cup haricot beans dried, 1/4 teaspoon saffron threads, 2 tablespoons olive oil, 1 onion diced, and more.

Yes, Vegetarian Paella falls under the General 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.

Vegetarian Paella

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