Classic Vegetarian Dish

Vegetarian Paella

5
Average: 5 (3 votes)
(3 votes)
Vegetarian Paella
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

This dish is full of complex carbohydrates from the rice and plenty of vitamins, minerals, and fiber from the vegetables. It is a great side dish that will leave you feeling satisfied and will replenish your body with essential nutrients that you need to function well. 

If you want to serve this as a main dish rather than a side dish, add some grilled chicken or steak to it. 

Ingredients

for
4
Ingredients
14 ozs Paella rice
6 Tbsps olive oil
26 ozs vegetable stock
1 bay leaf
1 generous pinch Saffron
1 red Bell pepper
1 green Bell pepper
14 ozs tomatoes
1 onion
4 garlic cloves
7 ozs green Beans
½ stalk Leeks
1 carrot
1 tsp sweet ground paprika
3 ozs black, pitted Olives
salt
freshly ground peppers
vegetable stock (as needed)
How healthy are the main ingredients?
tomatoLeekOliveolive oiloniongarlic clove

Preparation steps

1.

Preheat the oven to 425°F. In a saucepan, heat 3 tablespoons olive oil, pour in the rice saute for 3 minutes while stirring.

Pour in the vegetable stock, add the bay leaf and saffron (crushed between your fingers), cover and cook for about 10 minutes.

Rinse the bell peppers, cut into quarters, remove the seeds and ribs and bake with the skin-side up in the preheated oven until the skin blisters. Remove, cover with a damp kitchen towel and rest.

2.

Remove the skin from the peppers and chop. Blanch the tomatoes briefly, drain, peel, remove the stem and seeds and chop the flesh finely. Peel the onions and garlic and chop finely.

Rinse the green beans and leeks. Cut the beans into 1-inch pieces, and cut the leeks into rings. Peel the carrots and cut into thin, 1-1/2 inch long sticks. Heat the remaining oil in a paella pan. Sauté the onion and garlic for 5 minutes. Stir in the paprika and sauté briefly.

3.

Pour in the broth, then add the beans, leek and carrot and braise for about 5 minutes. Season with salt and pepper. Add the half-cooked rice to the vegetables in the pan, mix everything well and finish cooking over medium heat for about 15 minutes. After 10 minutes add the bell pepper and tomato. If the rice is too dry, add a little more vegetable stock. When the rice is finished cooking, stir in the olives. Distribute the paella on warmed plates and serve.