Paella de Verduras proves a vegetable paella doesn't need to be an afterthought — capsicum, artichoke, green beans and butter beans give it just as much texture and colour as the meat or seafood versions.
Easily adapted to vegan by checking your stock is plant-based; everything else already is.
Ingredients
- 400g bomba or Calasparra rice
- 1.2 litres hot vegetable stock
- 150g flat green beans, trimmed
- 100g butter beans, drained if tinned
- 1 red capsicum, sliced
- 1 zucchini, sliced into half-moons
- 100g artichoke hearts, quartered
- 2 ripe tomatoes, grated
- 1/2 tsp sweet smoked paprika
- A generous pinch of saffron threads, soaked in 2 tbsp warm water
- 4 tbsp olive oil
- Sea salt, to taste
- Lemon wedges, to serve
Method
- Heat the olive oil in a paella pan over medium-high heat. Add the capsicum and zucchini and cook for 4–5 minutes until starting to soften and colour slightly.
- Add the green beans, butter beans and artichoke hearts, and cook for 2–3 minutes more.
- Stir in the grated tomato and paprika, and cook for 2 minutes until darkened.
- Pour in the hot vegetable stock, add the saffron and its soaking water, bring to a strong simmer, and season to taste.
- Sprinkle the rice evenly over the pan and shake to settle. No stirring from here.
- Simmer for 10 minutes on medium-high, then reduce to low for 8–10 minutes, until the rice has absorbed the stock and a faint crackle is audible at the base.
- Rest for 5 minutes under a tea towel, then serve with lemon wedges. Naturally vegan if you skip any butter in the stock — check your stock cube to be sure.
Vegetables release more water than meat or seafood, so resist the urge to add extra stock if it looks a little loose halfway through — it tightens up in the last 10 minutes.
This is the home version
Here it's home-sized. At your event, it's the same recipe in a much bigger pan, cooked live for a crowd, with full cleanup included.
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