20-Minute Vegetable Paella
Want to make paella at home but are intimidated?
Here’s a supremely simple vegetable paella that’s perfect for entertaining and full of Spanish flavor. It’s not a fully authentic paella, but more of a “cheater’s” paella because I’ve been wanting to develop one that’s a little more accessible for everyday use.
Smoky, earthy, and delicious.
It’s hearty, but not overly heavy, and it’s bursting with texture. Tender peas, artichoke hearts, fire roasted tomatoes and a mix of bell peppers and spices combine to create an incredibly satisfying pot of amazingness that’s sweet and smoky and the fresh parsley adds a bright freshness to complete the dish. Once done, get ready to feed a crowd or just a few. You can eat your paella straight from the pan, as is typical, or serve alongside some leafy greens with a big squeeze of lemon over top.
It’s a true crowd-pleaser.
20-Minute Vegetable Paella
2 tbsp extra virgin olive oil
1 15oz can of fire-roasted diced tomatoes
1 cup sliced red bell pepper
1 cup chopped onion
1 cup frozen green peas, thawed
3/4 cup chopped artichoke hearts
1 tbsp minced garlic
*3 cups cooked rice (see notes below)
1/2 cup chopped parsley
1 tsp sweet paprika
1 tsp turmeric
1/2 tsp smoked paprika
2 tbsp fresh lemon juice
In a large wide skillet or pot, heat the olive oil over medium heat and add the tomatoes, pepper, onion, artichokes, garlic and all spices and herbs (not the lemon juice). Allow everything to cook for about 5 minutes. Now add the rice and peas to the skillet. Reduce the heat to low and simmer allowing the flavors to blend or until the liquid is absorbed, about 5 minutes. Before serving add the fresh lemon juice to the paella.
*I love to use Jasmine rice in this dish. Simply cook 1 cup of jasmine rice in 2 cups of vegetable broth ( I use Rapunzel) and cook for 12-15 minutes or until liquid is absorbed. Remove from heat and spread rice onto a baking sheet to cool. This will create a rice that isn’t mushy making it perfect for this dish. Alternately, you could use any leftover rice you have on hand.
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Thurs, March 26, 2020, 6.30-8pm – BOOK NOW
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