How do I make a vegetarian version of spanish paella?

Vegetarian? No problem! Our Spanish Paella recipe swaps meat for hearty veggies, creating a flavorsome dish that will satisfy even the biggest appetites.

You'll need

Items needed to answer the question, How do I make a vegetarian version of Spanish Paella. Items include: Red bell pepper Yellow bell pepper Zucchini Onion Garlic cloves Olive oil Arborio rice Smoked paprika Vegetable broth Cooked chickpeas Frozen peas Saffron threads Fresh parsley Lemon wedges

Red bell pepper 1
Yellow bell pepper 1
Zucchini 1
Onion 1
Garlic cloves 3
Olive oil 2 tablespoons
Arborio rice 1 cup
Smoked paprika 1 teaspoon
Vegetable broth 2 cups
Cooked chickpeas 1 cup
Frozen peas 1 cup
Saffron threads pinch
Fresh parsley for garnish
Lemon wedges for garnish

Take note
Watch out for those sneaky meat cravings! This vegetarian version of Spanish Paella is so delicious, you won't even miss the meat!

1

Prepare the vegetables

Chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 onion into bite-sized pieces. Mince 3 garlic cloves. Set aside.

2

Sauté the veggies

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and minced garlic. Sauté until the veggies are slightly softened, about 5 minutes.

3

Add the rice and spices

Stir in 1 cup of Arborio rice and 1 teaspoon of smoked paprika. Cook for 1 minute to toast the rice and enhance the flavors.

4

Pour in the vegetable broth

Add 2 cups of vegetable broth to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.

5

Finish with a burst of flavor

Gently fold in 1 cup of cooked chickpeas, 1 cup of frozen peas, and a pinch of saffron threads (optional). Cook for another 5 minutes until the chickpeas and peas are heated through.