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Spanish Vegetable Paella: Easy & Authentic Recipe

Easy Spanish Vegetable Paella

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 cup Bomba or Arborio rice Short-grain rice is essential for absorbing the broth properly.
  • 1 pinch Saffron threads Crushed and soaked in warm water.
  • 2 tbsp Olive oil Extra virgin preferred.
  • 1 medium Onion Finely diced.
  • 1 medium Red bell pepper Sliced into strips.
  • 1 medium Green bell pepper Sliced into strips.
  • 1 cup Mushrooms Cleaned and sliced.
  • 1/2 cup Green peas Fresh or frozen.
  • 2 tsp Smoked paprika Sweet or hot, based on preference.
  • 3 cups Vegetable broth Warm broth helps cook the rice evenly.
  • 1 tsp Salt Adjust to taste.

Instructions
 

  • Heat the olive oil in a wide paella pan or a large skillet over medium heat.
  • Add the diced onion, red bell pepper, green bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables have softened.
  • Stir in the smoked paprika, saffron threads, and rice. Toast the rice for 1-2 minutes, stirring continuously to coat the grains.
  • Pour the warm vegetable broth into the pan and season with salt. Gently stir once to distribute the ingredients evenly, then bring the mixture to a steady simmer.
  • Reduce the heat to medium-low. Sprinkle the green peas evenly over the top of the paella. Do not stir the rice from this point forward. Let it cook undisturbed for 20 minutes, or until the liquid is fully absorbed and the rice is tender.
  • Turn off the heat and cover the pan lightly with a clean kitchen towel. Let the paella rest for 5 minutes before serving to allow the flavors to meld and the texture to perfect.