Description
Learn how to make a delicious Vegetable Paella with this easy-to-follow recipe. Discover the secrets to creating a flavorful and satisfying vegetarian dish.
Ingredients
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 medium yellow onion, chopped fine
- 1 1/2 teaspoons (7.5 ml) fine sea salt, divided
- 6 garlic cloves, pressed or minced
- 2 teaspoons (10 ml) smoked paprika
- 1 can (15 ounces or 425 g) diced tomatoes (preferably the fire-roasted variety), drained
- 2 cups (380 g) short-grain brown rice*
- 1 can (15 ounces or 425 g) chickpeas, rinsed and drained, or 1 1/2 cups (270 g) cooked chickpeas
- 3 cups (720 ml) vegetable broth
- 1/3 cup (80 ml) beef broth
- 1/2 teaspoon (3 ml) saffron threads, crumbled (optional)
- 1 can (14 ounces or 400 g) quartered artichokes or 1 jar (12 ounces or 340 g) marinated artichokes, drained
- 2 red bell peppers, stemmed, seeded and sliced into long, 1/2″-wide strips
- 1/2 cup (75 g) Kalamata olives, pitted and halved
- Freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley, plus about 1 tablespoon more for garnish
- 2 tablespoons (30 ml) lemon juice, plus additional lemon wedges for garnish
- 1/2 cup (75 g) frozen peas
Instructions
- Position your oven racks in the top and bottom sections, ensuring enough room for a Dutch oven between them. Opt for a large Dutch oven (ideally 6 quarts or more, though a 5.5-quart one can suffice) or a large oven-safe skillet with a tight-fitting lid.
- Set your oven to 350°F. Warm 2 tablespoons of oil in your Dutch oven or skillet over medium heat until it shimmers. Add the onion with a bit of salt and cook until the onions become soft and clear, roughly 5 minutes.
- Mix in the garlic and paprika, cooking until they release their aroma, about 30 seconds. Incorporate the tomatoes and continue cooking until the blend darkens and slightly thickens, around 2 minutes. Add the rice to the mixture, stirring until it’s coated well, for about 1 minute. Add in the chickpeas, both types of broth, saffron (if desired), and 1 teaspoon of salt.
- Turn the heat to medium-high, bringing the mixture to a boil while stirring occasionally. Cover the pot and place it on the lower rack in the oven. Let it bake without interruption until the liquid is absorbed and the rice is soft, around 50 to 55 minutes.
- Meanwhile, cover a large baking sheet with parchment paper for easy cleaning. On the baking sheet, mix the artichokes, peppers, olives, 1 tablespoon of oil, 1/2 teaspoon salt, and about 10 twists of black pepper. Mix well and spread the mixture uniformly across the sheet.
- Bake the vegetables on the top rack until the artichokes and peppers are soft and begin to brown at the edges, roughly 40 to 45 minutes. Take them out and let them cool slightly. Add 1/4 cup parsley and lemon juice to the mixture, tossing to combine. Adjust seasoning with salt and pepper as needed. Put this aside.
- To achieve a crispy base (socarrat), uncover the baked rice pot, place it on the stovetop, and cook over medium-high heat for about 5 minutes, turning the pot as necessary until a well-browned, crisp layer forms at the bottom.
- Whether you choose to create socarrat or not, scatter the peas and roasted veggies over the cooked rice, cover, and let the paella rest for 5 minutes. Add a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual portions with lemon wedges alongside.
Notes
- Enhance flavor with fire-roasted diced tomatoes and marinated artichokes.
- Include saffron for an authentic touch, but it’s optional.
- Allow the paella to rest for 5 minutes after adding peas and roasted veggies for optimal results.
