veggie Saffron Paella
This Vegetable Saffron Paella goes from fridge to plate in under 30 minutes. It is a beautiful bounty of fresh Veg and Spanish spices with a toothsome risotto bite. You can add shrimp, sausages and or chicken if you like but I keep it Vegetarian, using a spicy veggie sausage. Serve it up with a simple tossed salad of greens, avocado & cucumbers with olive oil and balsamic vinegar and a glass of chilled oaky Chardonnay.
Veggie Saffron Paella
Prep
Cook
Total
Yield 6 -8 Servings
You can mix and match Veg here. I like Peppers, Baby Corn and Peas but have made it with Broccoli, Snow Peas, Carrots and Zucchini. Add whatever protein you like. Veggie Sausage, Chicken, Shrimp or Cashews.
Ingredients
- 1 large Red or White Onion, chopped
- 3 cloves Garlic, chopped
- 1 tsp ground Cumin
- 1/2 tsp Smoked Spanish Paprika
- generous pinch of Saffron Threads, soaked in a small amount of hot water
- 1/2 tsp Chili Powder
- sprinkle of Turmeric
- 21/2 cups Risotto Rice, rinsed
- 2 handfuls of Veg: Carrots, Baby Corn, Zucchini, Snow Peas, Broccoli, Frozen Peas,Aspargus
- 2 red, green or yellow Bell Peppers, chopped
- 4 cups Veggie Broth
- 1 cup White Wine or 1 more cup broth
- handful of pitted Olives, rinsed and drained
- Veggie Sausage, Chicken Sausage, Chicken, diced and browed (optional)
- Cooked Shrimp (optional)
- Cashews (optional)
- handful of Italian Parsley, chopped
- Cayenne or Red Pepper Flakes to top
Instructions
- Saute onion and garlic in olive oil until soft and beginning to brown
- Mix in the spices and cook a few minutes
- Add the Rice, stir and saute a few minutes
- Add all the Veg EXCEPT snow peas or frozen peas
- Add the Broth and Wine and bring to a boil
- Reduce to low simmer, cover and cook 15 minutes. You may have to add a splash of liquid here
- Add the Peas and Olives, stir, cover and cook another 5 minutes until all the liquid is absorbed and rice is tender
- Add your protein, gently stir and sprinkle parsley over the top with a hit of spice if you like
Veggie Paella Simmering
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