Vegetable Paella
4 servings
45 minutes
Vegetable paella is a vibrant dish from Spanish cuisine that combines the rich flavors and aromas of fresh vegetables, saffron, and classic 'Bomba' rice. Historically, paella originated in Valencia as a peasant dish made from locally available ingredients. In this version, meat is replaced with vegetables, making the dish light and rich in natural flavors. Sweet peppers add freshness, mushrooms provide depth, and saffron gives a refined golden hue and subtle Eastern aroma. It’s the perfect treat for those who appreciate healthy eating rich in vitamins. Vegetable paella pairs wonderfully with a glass of white wine or fresh herbs. Served hot straight from the pan, it allows you to enjoy its rich texture and sunny Spanish mood.
1
Brew saffron in 500 ml of hot water. Cut cauliflower, sweet pepper, and tomato into large pieces, mushrooms into not too thin slices, and chop the green onion.
- Saffron: pinch
- Cauliflower: 100 g
- Red sweet pepper: 100 g
- Tomatoes: 1 piece
- Button mushrooms: 50 g
- Spring onion: 30 g
2
Fry the crushed garlic clove in olive oil, then add the cauliflower, and after five to seven minutes, add the sweet pepper slices. Fry everything together for another three to four minutes.
- Garlic: 1 clove
- Olive oil: 15 ml
- Cauliflower: 100 g
- Red sweet pepper: 100 g
3
Salt the vegetables to taste if needed, and add tomato wedges, mushrooms, and green onions to the pan.
- Salt: to taste
- Tomatoes: 1 piece
- Button mushrooms: 50 g
- Spring onion: 30 g
4
Pour 100 ml of saffron water over the vegetables, then add vegetable broth, bring it all to a boil, and cook the vegetables for another ten minutes.
- Saffron: pinch
- Vegetable broth: 700 ml
5
After adding the rice, let it boil, then reduce the heat and leave the paella to cook without stirring until the rice absorbs all the broth. Season to taste and serve immediately.
- Bomba rice: 160 g
- Salt: to taste