Description
Creamy and delicious paella with baby lima beans, peas, carrots, red bell pepper, and artichoke hearts. Seasoned with red pepper flakes and saffron.
Overview
Paella is a traditional Spanish dish that is made in a variety of ways depending on the region. This gluten free and vegan version focuses on tenderly sautéed veggies and delicately seasoned creamy Arborio rice.
Comfort food at its finest. The only special equipment considerations for this meal is a large skillet or dutch oven with a lid. Bring your appetite because this recipe will feed an army.
The red pepper flakes add a very mild spiciness to the dish. Feel free to tailor the heat level to your preference in addition to experimenting with different veggies. This recipe is very easy to customize to whatever veggies you have on hand. Perfect for those who have their own gardens.
Cooking Notes
Prep Work
Begin by selecting several cloves of garlic and proceed to peel the skins. Slice off the ends and then mince into fine pieces. To keep things simple we will put all the veggies into a single mixing bowl. Once the garlic is prepared and placed in the mixing bowl move on to the onion.
For this recipe we used half of a red onion. But you can easily swap it for a small yellow onion. Peel the skin and then chop into medium pieces. If using a red onion then place the unused half in a storage container and put in the refrigerator.
Slice the red bell pepper into pieces and remove the membrane and seeds. Chop the bell pepper into a medium dice and add to the mixing bowl.
Baby carrots were selected for this recipe because they were on hand. If using regular carrots then wash and peel them before slicing them into thin rounds. Set the bowl of prepared veggies off to the side and more ahead with roasting the pine nuts.
Roasting the Pine Nuts
While the oven is cold set the rack to the middle position. Then pre-heat the oven to 350ºF. Add the pine nuts to a baking sheet and use your fingers to evenly spread them out. When the oven comes up to temperature transfer the baking sheet to the oven.
Bake for 5 minutes and then use a pot holder or oven mitt to carefully shake the sheet pan to ensure that nothing sticks. Then bake for another five minutes. At this point keep a closer eye on them and bake for another minute or two until golden brown. They can turn golden brown, or become overcooked, very quickly at this stage.
They will continue to cook even after you pull them out of the oven. So you really just want to see them start to brown. When the pine nuts are done transfer to a wire rack and let them cool. Move on to making the vegetable stock.
Vegetable Stock
Measure the water in a microwave safe measuring cup and heat for a minute or two. Then add the tomato paste, Better than Bouillon, red pepper flakes, and saffron threads. Stir to combine the ingredients and then set the vegetable stock off to the side. Alternatively, you can substitute store bought vegetable stock in place of using Better than Bouillon.
Cooking the meal
Bring a large skillet or Dutch oven with a lid up to medium heat and add a tablespoon of olive oil. Then add the garlic, onion, bell pepper, and carrots. Sauté the veggies until the onion starts to turn translucent.
Then add the remaining veggies and vegetable stock. Stir to combine the ingredients and then bring to a boil. Reduce to a simmer and cook for 30 minutes. Periodically stir the paella to ensure that nothing sticks to the bottom of the pan.
Place the lid over the pan while it is cooking to retain as much moisture as possible. If the mixture starts to become too dry then add half a cup of water at a time. Arborio rice, aside from being a firm rice, it is also highly absorbent.
When the cook time has elapsed add the roasted pine nuts. Use a silicone spatula to fold the pine nuts into the dish. Serve immediately in a bowl or plate. Garnish with fresh cracked pepper or your favorite hot sauce.
Storage
Place any remaining leftovers in your storage container of choice. The leftovers should keep nicely for up to a week in the refrigerator before the freshness starts to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
Vegetable Paella
2 cloves garlic, minced
1/2 red onion or 1 yellow onion, chopped
1/2 cup carrots, peeled and sliced into thin rounds
1 red bell pepper, chopped
1 (14.5 oz.) can diced tomatoes
1 1/2 cups Arborio rice
1 cup frozen baby lima beans
1 (14 oz.) can artichoke hearts, drained and rinsed
1 cup frozen green peas
1 (4 oz.) package pine nuts, toasted
Salt and freshly ground black pepper to taste
Vegetable Stock
2 cups water plus 1 teaspoon Better than Bouillon
1 Tbsp. tomato paste
1/4 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes, or to taste
Directions
- Set the oven rack to the middle position and then preheat the oven to 350ºF. Place the raw pine nuts on a baking sheet. Bake in intervals of five minutes. Shake the baking sheet at each interval and continue to bake until the pine nuts are golden in color.
- For the vegetable stock begin by microwaving 2 cups of water for a minute or two. Then add the Better than Bouillon, tomato paste, saffron threads, and crushed red pepper. Stir to combine the ingredients and then set off to the side.
- Bring a large skillet up to medium heat and add a tablespoon of olive oil. Add the onion, garlic, carrots, and bell pepper. Sauté until the onions start to become translucent.
- Then add the diced tomatoes, prepared vegetable stock, Arborio rice, lima beans, artichoke hearts, and green peas. Bring the mixture to a boil and then reduce to a simmer.
- Cook for 30 minutes while stirring periodically to ensure that nothing sticks to the bottom of the pan. In between stirring the paella place the lid on the skillet. Add additional water if needed. Cook until the rice is tender and the mixture is creamy.
- When the rice is done stir in the toasted pine nuts and serve immediately.