Description
A vibrant and flavorful Vegetable Paella recipe that combines fresh artichokes, green peppers, spring garlic, cauliflower, and tomatoes with aromatic saffron and paprika. Cooked traditionally in a paella pan, this dish offers a comforting and colorful Spanish-inspired meal perfect for vegetarians and vegetable lovers.
Ingredients
Vegetables
- 5 artichokes
- 1-2 green Italian peppers (Cubanelle or small green bell peppers)
- 1 white onion
- 1 handful spring garlic
- 1/2 head cauliflower (medium-large)
- 1 garlic clove
- 3 large tomatoes
Spices and Liquids
- 3 tablespoons olive oil (approximately)
- 1 bunch saffron threads (or 1/2 teaspoon saffron powder)
- 1/3 cup hot water
- 2 tablespoons sweet paprika powder (or pimiento choricero meat)
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon black pepper
- 4 cups vegetable broth (preferably homemade)
Grains and Garnish
- 2 cups short-grain white rice
- 1 lemon (for serving, optional)
- Allioli (for serving, optional)
Instructions
- Prepare The Vegetables: Wash and dry the peppers, cauliflower, and tomatoes. Cut off artichoke stems, remove outer leaves, halve, remove inner hairs, and slice thinly. Cut top off green peppers, remove seeds, slice into long strips. Peel and dice the white onion finely. Trim roots and peel spring garlic, then chop into chunks. Break cauliflower into small florets. Peel the garlic clove. Halve tomatoes and grate the pulp.
- Cook The Vegetables: Heat olive oil in a paella pan. Fry artichokes for a couple of minutes, remove and set aside. Then fry green peppers for 5 minutes, remove and set aside. Fry spring garlic for a couple of minutes, remove and set aside.
- Soak The Saffron: Place saffron threads in a bowl and cover with hot water. Let infuse while continuing to cook.
- Prepare The Sofrito / Flavor Base: In mortar and pestle, crush garlic clove, ½ teaspoon salt, and a dash of olive oil into a fine paste. Add paprika powder or pimiento choricero meat, salt, and black pepper; mix well. Cook chopped onion in paella pan until golden and fragrant. Add the garlic-paprika mixture and fry for a couple of minutes. Add grated tomatoes and cook for 5 more minutes, stirring occasionally.
- Cook The Vegetable Paella: Add fried artichokes and cauliflower florets to the pan; mix well. Add vegetable broth and saffron infusion; bring to a boil. Once boiling, distribute rice evenly in the pan. Cook over high heat for 15 minutes until most liquid is absorbed, then reduce heat. Add fried green peppers and fried spring garlic pieces, arranging around the pan. When no liquid remains, turn off heat, cover with lid, and let rest for 5-10 minutes.
- Serve: Serve the paella warm with sliced lemon and allioli if desired.
Notes
- Short-grain white rice is preferred for its ability to absorb liquid and remain tender.
- If saffron threads are unavailable, saffron powder can be used, but threads provide better aroma.
- Homemade vegetable broth enhances flavor but store-bought can be substituted.
- Paella pan or a wide, shallow skillet works best for even cooking.
- Allioli and lemon are optional but add authentic finishing touches.
