Paella Vegetal

Paella Vegetal is a vibrant and flavorful vegan twist on the traditional Spanish dish, incorporating a medley of vegetables and plant-based seafood alternatives. This dish is perfect for sharing and brings a taste of the Mediterranean to your table.

Ingredients

• Bomba rice - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Zucchini - 1, diced
• Artichoke hearts - 100 grams, quartered
• Frozen peas - 100 grams
• Garlic - 3 cloves, minced
• Onion - 1 small, finely chopped
• Saffron threads - 1/4 teaspoon
• Smoked paprika - 1 teaspoon
• Sea salt - to taste
• Black pepper - to taste
• Lemon - 1, cut into wedges
• Fresh parsley - for garnish

Steps

1. In a large paella pan or skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the diced red and green bell peppers and zucchini to the pan, cooking for another 5 minutes until they begin to soften.
3. Stir in the Bomba rice, smoked paprika, and saffron, mixing well to coat the rice in the oil and spices.
4. Pour in the vegetable broth and bring to a gentle simmer. Season with sea salt and black pepper to taste.
5. Add the quartered artichoke hearts and frozen peas, stirring them into the rice mixture.
6. Reduce the heat to low and cover the pan with a lid or aluminum foil. Allow to cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit for 5 minutes, covered, to allow the flavors to meld.
8. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 73 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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