Saffron-infused Vegetable Paella with Roasted Red Peppers offers a delightful vegetarian variation on a beloved Spanish dish. Filled with an array of colorful vegetables and the distinctive aroma of saffron, it delivers a satisfying flavor experience. This dish combines tender rice with sweet roasted red peppers and aromatic saffron, creating a delightful blend of flavors reminiscent of the streets of Valencia. Perfect for any day of the week, this paella is comforting and sure to please a variety of palates.

Ingredients

• 2 cups vegetable broth
• 1 pinch saffron threads
• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 cup bell peppers, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 cup fresh parsley, chopped

Instructions

1. In a small saucepan, heat the vegetable broth over low heat. Add the saffron threads and let them infuse the broth for at least 15 minutes.
2. In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic to the pan and cook for another minute until fragrant.
4. Stir in the arborio rice, making sure it’s well coated with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
5. Add the diced bell peppers, green beans, and frozen peas to the pan. Stir in the smoked paprika and dried oregano.
6. Slowly pour in the saffron-infused vegetable broth, stirring gently to combine all the ingredients. Season with salt and pepper to taste.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the paella cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
8. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
9. Fluff the paella with a fork and sprinkle the chopped parsley on top before serving.

Keywords: Vegetarian, Rice Dish, Colorful, Aromatic, Satisfying

Spice Rack: Saffron Threads, Smoked Paprika, Dried Oregano

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