Vegetarian Paella Ready In 30 Minutes Recipes

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VEGETABLE PAELLA



Vegetable Paella image

How to make Vegetable Paella like they do in Spain! A simple, easy, vegetarian dinner recipe that comes together in under an hour! Vegan and GF. By Silvia Cooks

Provided by Silvia Sampere | Silvia Cooks Blog

Categories     main

Time 1h

Number Of Ingredients 17

1/4 cup extra virgin olive oil
1 onion, diced (1 1/2 cups or 100g)
1 leek, diced and rinsed (1 cup or 80g)
2 garlic cloves, rough chopped
2 small carrots (1 cup diced or cut small batons or 105g)
2 cups mushrooms, sliced or chopped (or 150g)
1/4 teaspoon salt
1/4 cup tomato sauce (or 1 tablespoon tomato paste)
1/2 sheet of nori seaweed, chopped and mixed with 1 tsp water - or see notes
¼ tsp saffron, crushed ( one pinch- 8-12 strands)
1 cup (220g) round short-grain rice (bomba rice, arborio rice, Valencia Rice, Senia, Bahia or Calasparra varieties)
2 ¾ - 3 1/2 cups hot vegetable broth (see notes)
1 cup artichoke hearts (canned is fine)
1 cup frozen green peas (100 g)
salt to taste
lemon juice to taste
1-2 fresh rosemary sprigs

Steps:

  • Set a large cast-iron pan to medium heat, pour a generous amount of olive oil and once hot, add the finely chopped onion and leek. Once these have softened, add the chopped garlic and mix well. Cook for 2-3 minutes.
  • Add the carrots to the center of the pan. Once the carrots are a little golden on the sides, add the chopped mushrooms, saute for 3-4 minutes.
  • Add tomato sauce (or tomato paste), softened nori seaweed and crushed saffron(use your fingers). Mix well until all ingredients are coated. Cook for a few minutes then add the rice, saute 1 minute.
  • Pour in 2 3/4 cups of the warm broth and the artichoke hearts and give a stir. Shake the pan a bit to ensure the rice and vegetables are evenly spread. You can also gently mix with a spoon. The tradition says to not stir it anymore after adding the liquid, so this is a good time to taste the broth and adjust with salt and a little lemon juice. You can add one or two rosemary sprigs to give it a little extra flavor.
  • Increase heat, bring to a simmer then lower heat and simmer gently on low uncovered for another 15 mins or until the rice is al dente. Taste the rice. If it's still a little hard, add some water (always hot) or broth until cooked through. Add the peas to the top of the paella and cook until the rice has absorbed all the liquid. Keep in mind some rice ( like arborio) requires more liquid to cook all the way through.
  • Turn off the heat, cover with a lid, foil or newspaper and let it rest for 5-10 mins. Serve immediately. Sprinkle with chopped fresh parsley, and serve with a slice of lemon on the side.

Nutrition Facts : ServingSize 1 bowl, Calories 376 calories, Sugar 6.9 g, Sodium 368.8 mg, Fat 14.7 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 56.7 g, Fiber 5.9 g, Protein 8.1 g, Cholesterol 0 mg

VEGETARIAN PAELLA (READY IN 30 MINUTES!)



Vegetarian Paella (Ready in 30 Minutes!) image

Paella! One of my favorite colorful dishes of all time. One of my favorite colorful dishes of all time. Loaded with lots of seasonal rainbow vegetables, saffron-infused rice, and plenty of flavors, this vegetarian paella is incredibly easy to make and ready in just 30 minutes. And you don't even need a paella pan to cook it. Any large skillet will work!

Provided by Sara @ Gathering Dreams

Categories     Main Course

Time 30m

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
1 onion (diced)
1 red bell pepper (washed and chopped into ribbons)
2 carrots (chopped into cubes)
2 garlic cloves
1 cup cherry tomatoes (halved)
2 cup spinach (chopped)
1 cup green peas (fresh or frozen)
1 can/jar (14 oz) artichoke hearts in water (drained and quartered)
1/2 cup black olives
1/2 teaspoon smoked paprika (optional)
1 teaspoon saffron threads ((note 1))
1 ½ cups Spanish rice ((note 2 and 3))
4 1/2 cups vegetable broth (hot (note 4 and 5))
1/4 cup fresh flat-leaf parsley (chopped)
salt (to taste)
lemon wedges (to serve)

Steps:

  • Heath the vegetable broth.
  • If using saffron threads, soak the saffron in a small bowl with 4 tablespoons of broth and let it sit for 10 minutes to steep.
  • Add some olive oil to a large skillet on medium heat. Add the onion and garlic and sauté until the onion is translucent.
  • At this point, add bell peppers, carrots, and sauté for 3 to 5 minutes-season with a bit of salt. Then add the frozen peas, olives, spinach, and finally rice. Mix and stir well, cook the rice for a couple of minutes, then add the saffron.
  • Pour 3 1/2 cups of hot broth slowly in the pan, making sure it's evenly distributed. Bring to the boil and then reduce the heat to medium and let it cook uncovered. Top with the artichokes. Never stir the rice.
  • Let the vegetable paella cook for 15-18 minutes. After 10 minutes, check the rice. If needed, add more broth, 1/3 cup at a time. Increase the heat during the last couple of minutes to create a crispy bottom.
  • Remove the pan from the heat, top with some cherry tomatoes, and cover it with a lid or tin foil and let the paella rest for 5-10 minutes (note 7).
  • Garnish with the fresh chopped parsley and lemon wedges before serving.

Nutrition Facts : Calories 445 kcal, Carbohydrate 79 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1366 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

EASY VEGETARIAN PAELLA



Easy Vegetarian Paella image

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Number Of Ingredients 16

1 medium yellow onion
6 garlic cloves
2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
1/4 cup olive oil
15 ounce can chickpeas, drained and rinsed
1 1/2 teaspoons smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 large pinch saffron
1 3/4 teaspoons kosher salt, divided
3 cups vegetable stock
1 1/2 cups short grain Bomba rice or arborio rice
1/2 cup frozen peas, rinsed under warm water
12 ounces artichoke hearts, quartered (marinated if desired)
1 to 2 jarred roasted red peppers, sliced into strips
Lemon wedges from 1/2 lemon
Chopped parsley, for garnish

Steps:

  • Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
  • Measure out all the remaining ingredients before you start. The cooking process goes fast!
  • In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and 1/4 teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 1/2 teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  • When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
  • In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  • When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Nutrition Facts : Calories 480 calories, Sugar 6 g, Sodium 644.2 mg, Fat 13.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 82.6 g, Fiber 20.1 g, Protein 15.6 g, Cholesterol 0 mg

VEGETABLE PAELLA



Vegetable Paella image

The best vegetable paella recipe! It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it's vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h15m

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped fine
1 1/2 teaspoons fine sea salt, divided
6 garlic cloves, pressed or minced
2 teaspoons smoked paprika
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
2 cups short-grain brown rice*
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
3 cups vegetable broth
1/3 cup dry white wine** or vegetable broth
1/2 teaspoon saffron threads, crumbled (optional)
1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
2 red bell peppers, stemmed, seeded and sliced into long, 1/2"-wide strips
1/2 cup Kalamata olives, pitted and halved
Freshly ground black pepper
1/4 cup chopped fresh parsley, plus about 1 tablespoon more for garnish
2 tablespoons lemon juice, plus additional lemon wedges for garnish
1/2 cup frozen peas

Steps:

  • Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You're going to need a large Dutch oven (preferably 6 quarts/11-to-12" in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
  • Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
  • Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
  • Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
  • Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
  • Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add 1/4 cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
  • For optional socarrat (crispy bottom-beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
  • Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

Nutrition Facts : ServingSize 1 entree serving, Calories 437 calories, Sugar 8.2 g, Sodium 1265.8 mg, Fat 15.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 71.4 g, Fiber 11.3 g, Protein 9.8 g, Cholesterol 0 mg

VEGETABLE PAELLA



Vegetable Paella image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

8 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see Cook's Note)
1 large Japanese eggplant, cut into 2-inch pieces
4 ounces shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
  • Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
  • Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

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