MEATLESS PAELLA RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, yellow bell pepper, red bell pepper, green beans, short grain white rice, smoked paprika, sweet paprika, tomato paste, salt, black pepper, diced tomato, vegetable broth, saffron thread, bay leaves, frozen peas, canned artichoke heart, vegan chorizon, fresh flat-leaf parsley, lemon
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent, 3-4 minutes.
- Add the garlic and cook for about 2 minutes until it is fragrant.
- Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
- Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
- Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
- Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
- Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
- Remove the pan from the heat and let sit covered for 10 minutes.
- Sprinkle the fresh parsley.
- Enjoy!
Nutrition Facts : Calories 674 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams
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MuhammadHassanAttari shaikh
[email protected]This recipe was a fail. The rice was mushy and the vegetables were overcooked.
Thalente Londy
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Ayaanle Ahmed
[email protected]The rice was a bit undercooked for my liking. I'll cook it for a few minutes longer next time.
Md ronu Thdy
[email protected]This was a bit too bland for my taste. I think I'll add some more spices next time.
Amina Wumaima
[email protected]I've made this paella several times now, and it's always a success. It's a great dish to serve at parties or potlucks.
Leah rose Chapman
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Masud Reza
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover zucchini, bell pepper, and onion, and they worked perfectly in this paella.
sani haruna
[email protected]I'm not a vegetarian, but I really enjoyed this meatless paella. It was so flavorful and satisfying.
Ivy Seru
[email protected]This was my first time making paella, and it turned out great! I followed the recipe exactly, and it was delicious.
Regina Mupinga
[email protected]I love that this paella is meatless, but it's still packed with flavor. The vegetables are so flavorful, and the rice is cooked perfectly.
Shajy Azny
[email protected]This recipe is a keeper! I've made it twice now, and it's been a hit both times. The combination of vegetables and spices is just perfect.
Oliur Rahman
[email protected]Easy to make and very tasty! I used frozen artichoke hearts and peas, and it turned out great.
Kb Kajol
[email protected]This meatless paella was a delightful surprise! The flavors were incredibly rich and complex, and the vegetables were cooked to perfection. I especially loved the crispy bomba rice, which added a nice textural contrast to the tender vegetables.