Vegetarian Paella With Bell Peppers And Peas

This vibrant vegetarian paella is a delightful dish featuring bell peppers, peas, and saffron-infused rice. Perfect for a family dinner or a gathering, it is both colorful and flavorful, showcasing the essence of spanish cuisine.

This recipe is dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include garlic, tomato, black pepper, olive oil.
• Follow all 9 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 3 cloves garlic (minced)
• 1 large tomato (diced)
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large bell pepper (diced)
• 1 tsp salt
• 1 medium onion (chopped)
• 1 tsp paprika
• 1.5 cups paella rice
• 0.25 g saffron threads
• 1 whole lemon (cut into wedges)
• 3 cups vegetable broth
• 1 cup peas (frozen)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Stir in the diced bell pepper and tomato, cooking until softened.
4. Add the saffron threads to the vegetable broth and stir to combine.
5. Pour the saffron-infused broth into the pan and bring to a simmer.
6. Stir in the paella rice, frozen peas, paprika, salt, and black pepper.
7. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes until the rice is tender and has absorbed the liquid.
8. Remove from heat and let it sit covered for an additional 5 minutes.
9. Serve the paella garnished with lemon wedges.

Nutrition (per serving)

• Calories: 350
• Protein: 8 g
• Fat: 10 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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