Authentic Spanish Paella Verdure Recipe
1 hour 20 minutes
1090 reads
About Authentic Spanish Paella Verdure Recipe
This vibrant vegetarian paella recipe transports you to the heart of Spain with its medley of colorful vegetables and aromatic saffron-infused rice. Slow-cooked to perfection, each ingredient—from sweet bell peppers to fragrant herbs—melds beautifully, creating a dish bursting with authentic Mediterranean flavors.Perfect for a leisurely lunch or dinner party, this paella is as visually stunning as it is delicious. The gentle cooking process ensures every bite is infused with depth and character, making it a truly memorable meal for family and friends. Impress your guests with this easy-to-follow, yet sophisticated recipe.Get ready to savor the sunshine in every bite! This recipe is easily adaptable to your favorite vegetables, making it a versatile and delightful option for any occasion.
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Recipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
- Rice short and thick -200 gms
- 2 Vegetable Stock ltrs
- Olive Oil
- 50 gm Butter salted
- Bell Peppers red green and yellow - 2 each
- Tomatoes chopped - 2 kgs
- 1 kg Onion red chopped
- 25 gm Garlic
Instructions
Sauté Aromatics and Tomatoes
- Heat olive oil and butter in a large paella pan or wide, shallow pan over medium heat. Add the chopped red onion and minced garlic, sautéing for 5 minutes until softened. Add the chopped tomatoes and cook for 30 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Toast the Rice
- Add the short-grain rice to the pan and toast for 2-3 minutes, stirring constantly, until the grains are lightly golden. This step adds depth of flavor.
Simmer the Paella
- Pour in the vegetable stock (and saffron threads, if using). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir during this time.
Add Peppers and Herbs
- Gently stir in the quartered bell peppers and chopped basil. Cover and continue to cook for another 5-7 minutes, until the peppers are tender-crisp.
Rest and Serve
- Remove the paella from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld. Serve hot, garnished with lemon wedges and a dollop of garlic mayonnaise.
Recipe Notes
Expert Tips for the Perfect Paella Verdure
- Use high-quality vegetable stock for the best flavor. Homemade stock is ideal, but store-bought low-sodium varieties work well.
- Don't stir the paella once the liquid is added. This helps the rice cook evenly and absorb the flavors.
- Adjust the cooking time based on your stove and the type of rice used. The rice should be cooked through but still have a slight bite.
- Feel free to add other vegetables to your paella, such as zucchini, artichoke hearts, or asparagus.
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Recipe Nutrition
Calories: 215kcalCarbohydrates: 19gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgFiber: 3gSugar: 8g
Rahul Shrivastava
Articles: 2
5 Comments
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This looks delightful! Thanks for the recipe.
This is wonderful! Can’t wait to taste it.
This is so tempting! Thank you.
This looks so good! Can’t wait to cook it.
This is so tempting! Can’t wait to cook it.