Recipe Highlights
This gorgeous mix of rice and vegetables is as easy to make as it is to eat. Vegetables can be prepared in advance if you need to pull the dish together in less than one hour. Because it’s fun and healthy to eat, you’ll be making this dish over and over again. This is a classic recipe that can be customized any way you like.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Red and Green Peppers – Easily available and versatile, peppers can be eaten roasted, sauteed, or raw. Green peppers are considered slightly more bitter than red peppers. Cherry Tomatoes – These tiny, round tomatoes are sold in containers or bags and are perfect for salads or, in our case, roasting. Olive Oil – This wonderful oil works as well for salad dressings as it does for sautéeing. Extra Virgin Olive Oil is preferred (“EVOO”). Onions – Sometimes, a little goes a long way! Because onions are paired with leeks in this delicious Spanish dish, only half an onion is required. Wrap up the extra to use another day. Leeks – Like a giant scallion, leeks are milder but work the same way. Green Beans – Young beans that do not have large bulges are best for this recipe. Be sure to cut off the two pointed ends before you use them, a process known as “topping and tailing.” Carrots – Whether baby-sized or long, carrots are a healthy addition to any dish. Garlic Cloves – I recommend using fresh for better taste. Paella Rice – Known as Bomba in Spain, this short-grain rice is preferred when there is a large amount of liquid to be absorbed. No Bomba rice on hand? Substitute arborio rice! Vegetable Broth – Make it yourself, or pick it up at the grocery store. Bay Leaf – Available fresh or dried, bay leaves add a distinctive depth of flavor to simmered dishes. Saffron Threads –The vivid crimson stigmata of the saffron crocus are carefully dried, then sold as a luxury spice that adds a golden hue and subtle flavor to the dishes it complements. Paprika – This famous Hungarian spice is made from dried, ground, mild red peppers. Available in many different varieties, we use sweet paprika in our Vegetable Paella. Salt and Pepper – Keep it handy by the stove so you can add it to taste. Olives – Whether canned, brined, or cured, olives add a sharp hit of salt and flavor to any dish they grace.
Process Overview: Step-By-Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Additions and/or Variations
Storing and Freezing Instructions
Paella is best served straight from the stove and eaten to the last grain of rice. However, leftovers may be covered and refrigerated for 3-5 days, or frozen for up to 4 weeks. You can use any large skillet if you don’t have a paella pan. Feel free to add any vegetables of your liking, such as broccoli florets, asparagus, mushrooms, etc.
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Recipe Card 📖
