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Vegetable Paella with Saffron Rice & Garden Herbs

Vegetable Paella with Saffron Rice & Garden Herbs

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
3
Calories
320
Chef's Note

The key to a great paella is developing the socarrat—that prized crispy layer of rice at the bottom of the pan. To achieve this, resist the urge to stir once the broth is added. If you don't have a traditional paella pan, any wide, shallow skillet will work, though the socarrat may be less pronounced. For added protein, consider adding 1 cup of cooked chickpeas or white beans when you add the vegetables.

Tags
vegetarian
Spanish
rice
dinner
vegetables
saffron
herbs
one-pot
gluten-free
dairy-free
Ingredients

  • 1 cup arborio rice

  • 3 cups vegetable broth

  • 1/4 teaspoon saffron threads

  • 3 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 5 sliced cremini mushrooms

  • 1 medium, diced bell pepper

  • 1 medium, diced zucchini

  • 1 cup, quartered (canned or frozen, drained) artichoke hearts

  • 1/2 cup frozen peas

  • 3 cloves, minced garlic

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground turmeric

  • 2 tablespoons, chopped fresh dill

  • 3 thinly sliced green onions

  • 1 cup baby arugula

  • 1 cut into wedges lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    In a small bowl, combine 1/4 cup of the vegetable broth with 1/4 teaspoon saffron threads. Let steep for 15 minutes to infuse the broth with saffron flavor and color.

  • 2

    Heat a large paella pan or wide, shallow skillet over medium heat. Add 2 tablespoons of olive oil.

  • 3

    Add the diced onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

  • 4

    Add the 2 diced carrots and cook for 3 minutes, then add the 5 sliced cremini mushrooms and diced bell pepper. Cook for another 3-4 minutes until vegetables begin to soften.

  • 5

    Stir in 1 teaspoon smoked paprika and 1/2 teaspoon turmeric, coating the vegetables evenly with the spices.

  • 6

    Add the 1 cup arborio rice and stir to coat with oil and spices, toasting lightly for about 2 minutes.

  • 7

    Pour in the saffron-infused broth along with the remaining vegetable broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once to distribute ingredients evenly.

  • 8

    Bring to a simmer, then reduce heat to medium-low. Do not stir again (this is key for authentic paella). Cook uncovered for about 15 minutes.

  • 9

    Scatter the diced zucchini, artichoke hearts, and frozen peas over the top of the rice. Do not stir. Continue cooking for another 10-15 minutes until the rice is tender and has absorbed most of the liquid.

  • 10

    If the bottom is not yet forming a crispy layer (socarrat), increase the heat to medium-high for 1-2 minutes, being careful not to burn the rice.

  • 11

    Remove from heat and drizzle with the remaining 1 tablespoon of olive oil. Cover with a clean kitchen towel and let rest for 5 minutes.

  • 12

    Garnish with 2 tablespoons chopped fresh dill, 3 sliced green onions, and 1 cup baby arugula. Serve with lemon wedges on the side.

Nutrition Information (per serving)
320
Calories
8g
Protein
48g
Carbs
12g
Fat
Reviews (1)
DD.
Danielle D.
5/21/2025

5/5

Unreal meal and so easy to make. I wasn’t able to get the crust on the bottom. Next time I’d leave it on medium for another five minutes at the end.