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Vegetable Paella 

Photo: Jennifer Causey; Styling: Heather Chadduck

Total time 40 mins
Yield

Serves 4 (serving size: about 1 cup)

The classic Spanish rice dish is a crowd-pleaser that may seem fancy but it is truly a humble dish, made from ingredients that are fresh and healthy according to chef José Andrés. Paella makes a fantastic home-cooked meal - rustic, hearty and built to be shared. The heat starts high and reduces gradually, making the rice perfectly al dente then crisping it at the bottom. When a paella is done just right," says Andrés, "you hear that crackling of the rice at the end. It is because you are forming this tasty, caramelized, golden-brown crust at the bottom called the socarrat, everyone's favorite part." No paella pan or short-grain rice? Use a large skillet and long-grain.   

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 3 garlic cloves, minced
  • 1/2 cup diced peeled carrots (from 3 medium carrots)
  • 1/2 cup diced red bell pepper (from 1 medium pepper)
  • 1/2 cup cauliflower florets
  • 1/2 cup half-moon zucchini slices (from 1 zucchini)
  • 1/2 cup sliced seasonal or cremini mushrooms
  • Pinch of saffron threads (optional)
  • 6 cups unsalted vegetable or mushroom stock
  • 1/2 teaspoon kosher salt
  • 1 cup uncooked Spanish Bomba rice
  • 1/2 cup halved green beans
  • Fresh thyme or parsley leaves (optional)

Nutrition Information

  • calories 351
  • fat 15.2 g
  • satfat 2 g
  • monofat 10.8 g
  • polyfat 1.3 g
  • protein 10 g
  • carbohydrate 49 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 619 mg
  • calcium 28 mg
  • Est. Added Sugars 0
  • sugars 3

How to Make It

  1. Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.

    Cooking Rice
  2. Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.