Vegetable Paella

Name: Vegetable Paella
Prep time: 10 min
Cook time: 35 min
Yield: 2 to 3 servings
Cuisine: Spanish Menu
Ingredients: Onion — 1 small; Garlic — 6 cloves; Green Beans — 1 handful; Red Bell Pepper — ½; Carrot — 1; Olive Oil — 60 ml; Sweet Smoked Spanish Paprika — 1 tsp; Tomato Sauce — 115 g; Vegetable Broth — 710 ml; Saffron Threads — ¼ tsp; Spanish Round Rice — 200 g; Lima Beans — 85 g

This authentic Spanish vegetable paella captures the vibrant essence of Valencia, featuring a colourful medley of tender green beans, bell peppers, carrots, and lima beans simmered in a rich, saffron-infused vegetable broth. With its perfectly cooked round rice and a coveted layer of caramelised 'socarrat' at the base, this flavourful, one-pan masterpiece proves that a plant-based meal can be just as decadent and satisfying as its meat-filled counterpart.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 35 minutes

Servings: 2 to 3

Notes:

The secret to this dish is achieving the 'socarrat', the prized layer of caramelised, slightly crispy rice at the bottom of the pan; to achieve this, increase the heat for the final 90 seconds to 2 minutes of cooking.

Paella rice is ideal for its ability to absorb liquid while maintaining its structure; however, you can successfully substitute it with arborio or medium-grain rice if you cannot find specific Spanish round rice.

Avoid stirring the rice once it has been added to the pan; stirring disrupts the cooking process and releases starch, which can cause the rice to become mushy and compromise the final texture.

To trap the steam and ensure the rice is perfectly tender, cover the pan with foil followed by a dishcloth after removing it from the heat, allowing it to rest for at least five minutes.

The vegetable broth is the foundation of the flavour; using a homemade, high-quality broth will significantly enhance the final result, making the dish feel both authentic and deeply nourishing.

Sauté Vegetables
Heat extra virgin olive oil in a paella pan and sauté the onions, bell pepper strips, green beans, and carrots until tender, being careful not to let them brown too deeply.

Aromatise
Add the minced garlic and cook for 30 seconds until fragrant, then stir in the sweet smoked Spanish paprika and tomato sauce, simmering briefly to thicken.

Simmer
Pour in the vegetable broth and saffron threads, bringing the mixture to a boil before adding the rice and lima beans, ensuring an even distribution.

Absorb
Simmer on low-medium heat for approximately 15 minutes, or until nearly all the broth has been absorbed by the rice.

Crisp and Rest
Increase the heat to medium-high for 2 minutes to form the 'socarrat', then remove from the heat, cover with foil and a cloth, and let rest for 5 minutes before serving.