Vegetarian Paella
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
12 servings
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Calories
281 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Vegetarian Paella
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Vegetarian Paella is without a doubt the easiest way to cook for a crowd and keep things veggie based (and inexpensive!) Trust me, you need this and you can thank me later!
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Ingredients
- 4 tablespoons olive oil
- 1 yellow onion diced, large
- 1 red onion diced, large
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 bell pepper thinly sliced, orange
- 1 fennel bulb thinly sliced, small
- 1 eggplant cut into 2-inch pieces, large Japanese
- 4 ounces shiitake mushrooms stemmed and halved or quartered
- kosher salt
- 6 garlic thinly sliced, cloves
- 2 teaspoons paprika
- 1 teaspoon smoked paprika hot, Spanish
- ½ cup dry sherry
- 3 cups short-grain rice
- 6-8 cups vegetable broth low-sodium
- ½ teaspoon saffron threads
- 8 green onions both ends trimmed
- black pepper freshly ground
- 3 lemon quartered, plural
Instructions
- Heat the olive in a 15-inch paella pan over medium-high. Add onion, bell peppers and fennel and cook, stirring occasionally, for 5 minutes. Add the eggplant and mushrooms and cook caramelized, about 8 minutes more. Add garlic and paprikas and stir until fragrant, about 1 minute. Carefully add sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in 6 cups of broth and saffron and season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly full cooked. If the rice is still al dente, add an extra cup of broth and continue to cook. Remove from heat (cover with foil) and let rice steam 10 minutes.
- While paella cooks, heat a grill pan or skillet over medium-high. Separately, toss green onions with 1 tablespoon of oil and season with salt and pepper. Char the green onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Char or grill lemons until charred, about 1 minute per side.
- Tuck the green onions into the paella. Squeeze lemon juice on top. Place remaining lemons alongside the paella and serve.
Notes
- A paella pan is super flat and wide, so just use your largest skillet if you don't have the exact pan.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
18mg
(1%)
Potassium
460mg
(10%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1004IU
(20%)
Vitamin C
64mg
(71%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 18mg | 1% |
| Potassium | 460mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 64mg | 71% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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