The warmth of Spain's Mediterranean coast comes together in this light and healthy version of the traditional feast.
- 2 tbsp of olive oil
- 1 large Spanish onion, diced
- 3 cloves of garlic, minced
- 2 bell peppers, diced
- 1 1/2 tsp of paprika
- 5 - 10 strands of saffron
- 3-4 zucchini, cubed
- 2 cans (14.5 oz) of diced tomatoes, drained
- 3 roasted red peppers, sliced into small pieces
- 3 cups of vegetable stock
- 1 1/2 cups of short-grain rice
- Salt and pepper to taste
- In your chosen pan, heat up 2 tbsp of olive oil on medium-high heat.
- Place the onion and garlic into the oil and sauté until the onions are soft and garlic is fragrant.
- Add in the bell peppers and continue cooking until soft.
- Season the mixture with paprika, saffron, salt, and pepper.
- Add in the zucchini, tomatoes, and roasted red peppers.
- Pour in the vegetable stock, then add the rice. Stir it all up.
- Bring the mixture to a boil, then reduce to medium-low and simmer.
- Continue simmering until the rice is done, adding in more stock or water as needed.
In reality, you can make your Paella Vegetariana with any combinaton of vegetables you desire. Many will add artichoke hearts or even white beans. It's entirely up to your imagination.
You can use chicken stock if you prefer. I went with vegetable to keep it truly vegan.