In this post, I´m going to show you how to make a Spanish VEGETABLE PAELLA using Basic Pantry Staples. This paella has an incredible flavor, it´s easy to make and comes together in 45 minutes. Plus it´s naturally gluten free and vegan.
In all truth, the best part about this vegetable paella, is that it´s made with the most basic ingredients. We´re talking everyday pantries and simple vegetables. Perfect during these difficult times we´re living in.
To make this vegetable paella, I used a traditional paella pan. If you don´t have a paella pan, you can always use a large nonstick frying pan. I also used some high-quality saffron. One of the most important ingredients in a paella.
TIPS & TRICKS to make this Recipe: Make sure to use round rice, very similar to medium grain rice or arborio rice. Remember to not mix the rice after you add it into the pan. This distrups the way the rice cooks and the paella won´t have that traditional texture.
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Watch the Video Below on How to Make this Spanish VEGETABLE PAELLA using Basic Pantry Staples
Spanish VEGETABLE PAELLA using Basic Pantry Staples
- 1/4 cup extra virgin olive oil
- 4 cloves garlic finely minced
- 1/2 onion finely diced
- 1/2 red bell pepper roughly diced
- 20 stalks fresh asparagus cut into 1-inch pieces
- 15 ounce can artichoke hearts
- 1 cup precooked lima beans (canned or frozen)
- 1/2 cup canned tomato sauce
- 1 cup round rice
- 2 1/2 cups vegetable broth
- 1/2 tsp saffron threads
- 1 tsp sweet smoked Spanish paprika
- sea salt
- black pepper
Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the chopped bell pepper, the cut asparagus and the canned artichokes (drained & patted dry), mix the vegetables with the olive oil, after 3 minutes add in the diced onions and continue to mix, after 2 minutes and the onions are translucent, make a well in the pan and add in the minced garlic, mix with the olive oil, 30 seconds later add in 1 teaspoon of sweet smoked paprika and mix it all together, then add in 1/2 cup of canned tomato sauce, 1 cup of precooked lima beans and season with sea salt & black pepper, mix everything together until well combined
About 1 minute after adding the tomato sauce, add in 2 1/2 cups of vegetable broth, pinch in 1/2 teaspoon of saffron threads and give it a gentle mix, once the broth comes to a boil, let it boil for an extra minute so the saffron can really infuse into the broth, then add in 1 cup of round rice and give it a gently mix so everything is evenly divided, after this step do not mix the rice again, as it distrups the way the rice cooks
Eight minutes after adding the rice, lower the fire to a low-medium heat and simmer for 4 to 5 minutes, once there is virtually no broth left, hit it to a medium-high heat and go for 60 to 90 seconds, this will create the socarrat, the famous layer of caramelized burnt rice underneath, then remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella pan, garnish with lemon wedges, enjoy!
Get the Saffron Threads I used to Make this Vegetable Paella.
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