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Vegetarian Paella with Saffron and Seasonal Vegetables
Vegetarian Paella with Saffron and Seasonal Vegetables

Vegetarian Paella with Saffron and Seasonal Vegetables
A vibrant and flavorful Spanish-inspired dish packed with vegetables and aromatic spices.
Vegetarian Paella with Saffron and Seasonal Vegetables
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 150
    g
     green beans
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 1
    item
     lemon
  • 10
    g
     parsley
Preparation Time: 45 minutes
Vegetarian Paella with Saffron and Seasonal Vegetables
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Stir in sliced red bell pepper and green beans, cook for 5 minutes.
  4. Add chopped tomatoes, saffron, and paprika, cook for another 2 minutes.
  5. Pour in vegetable broth and bring to a simmer.
  6. Stir in rice and peas, cover and cook on low heat for about 20 minutes.
  7. Add artichoke hearts and cook for an additional 5 minutes.
  8. Remove from heat, squeeze lemon juice over the paella, and garnish with chopped parsley.
  9. Serve warm.
Nutrition Per Serving 1200 g Per 100g
Energy 2200 kcal 183 kcal
Protein 40 g 3.3 g
Fibre 25 g 2.1 g
Salt 3 g 0.3 g
Sugar 20 g 1.7 g
Carbohydrates 350 g 29.2 g
Fat 60 g 5.0 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 150
    g
     green beans
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 1
    item
     lemon
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in sliced red bell pepper and green beans, cook for 5 minutes.

Add chopped tomatoes, saffron, and paprika, cook for another 2 minutes.

Pour in vegetable broth and bring to a simmer.

Stir in rice and peas, cover and cook on low heat for about 20 minutes.

Add artichoke hearts and cook for an additional 5 minutes.

Remove from heat, squeeze lemon juice over the paella, and garnish with chopped parsley.

Serve warm.

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