Spanish Vegan Paella
Ingredients
- 1 cup of Arborio rice
- 2 cups of vegetable broth
- ¼ tsp. saffron threads
- 5 cloves of garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 medium-sized fresh tomatoes chopped
- ½ cup of frozen peas
- 1 cup of green beans trimmed
- 1 can 15 oz lima beans (garrofones), drained and rinsed
- ¼ cup of extra virgin olive oil
- 1 tsp. salt
- 1 sprig of fresh rosemary or 1 tsp. dried rosemary
Instructions
- Heat the paellera or a large skillet over medium-high heat. Add the olive oil and sauté the garlic until fragrant. Add the chopped bell pepper and sauté for about 5 minutes until they are tender.
- Add the chopped fresh tomatoes, salt, and paprika, and cook for 5 minutes until they are soft and the juices have been released.
- Add the arborio rice and sauté for about 2 minutes, stirring frequently.
- Add the saffron to the vegetable broth and stir until the saffron has dissolved. Pour the broth mixture into the skillet.
- Add lima beans, green beans, and frozen peas. Stir gently to combine. Place the rosemary sprigs on top.
- Cover the skillet and reduce the heat to medium-low. Simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let it sit for about 5 minutes before serving.
- Serve hot with a side salad and lemon for spritzing. Buen provecho!
Video
Nutrition
Calories: 239kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 638mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1423IU | Vitamin C: 55mg | Calcium: 23mg | Iron: 2mg