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Gourmet Vegetable Paella with Saffron
Gourmet Vegetable Paella with Saffron

Gourmet Vegetable Paella with Saffron
A sophisticated vegetarian paella infused with saffron and packed with colorful vegetables.
Gourmet Vegetable Paella with Saffron
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     red bell pepper
  • 150
    g
     green bell pepper
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 200
    g
     short-grain rice
  • 500
    ml
     vegetable broth
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 1
    item
     lemon
  • 10
    g
     parsley
Preparation Time: 45 minutes
Gourmet Vegetable Paella with Saffron
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Stir in sliced red and green bell peppers and cook for another 5 minutes.
  4. Add chopped tomatoes, saffron, and paprika, stirring well.
  5. Mix in the rice, ensuring it is well coated with the spices.
  6. Pour in the vegetable broth and bring to a boil.
  7. Reduce heat to low and simmer for about 20 minutes until rice is tender.
  8. Add peas and artichoke hearts, cooking for an additional 5 minutes.
  9. Garnish with lemon wedges and chopped parsley before serving.
Nutrition Per Serving 1300 g Per 100g
Energy 900 kcal 69 kcal
Protein 20 g 1.5 g
Fibre 12 g 0.9 g
Salt 2 g 0.2 g
Sugar 15 g 1.2 g
Carbohydrates 160 g 12.3 g
Fat 30 g 2.3 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     red bell pepper
  • 150
    g
     green bell pepper
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 200
    g
     short-grain rice
  • 500
    ml
     vegetable broth
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 1
    item
     lemon
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in sliced red and green bell peppers and cook for another 5 minutes.

Add chopped tomatoes, saffron, and paprika, stirring well.

Mix in the rice, ensuring it is well coated with the spices.

Pour in the vegetable broth and bring to a boil.

Reduce heat to low and simmer for about 20 minutes until rice is tender.

Add peas and artichoke hearts, cooking for an additional 5 minutes.

Garnish with lemon wedges and chopped parsley before serving.

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