Quick Skillet Vegetable Paella: 30 Min Delight
A quick and flavorful vegetarian paella made in one skillet, perfect for a weeknight meal. This recipe features vibrant vegetables and aromatic saffron, ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup Arborio rice
- 1 teaspoon smoked paprika
- Pinch of saffron threads
- 2.5 cups vegetable broth
- 0.5 cup frozen peas
- 0.25 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and bell peppers. Cook for another 5 minutes until peppers are tender-crisp.
- Stir in the Arborio rice, smoked paprika, and saffron threads. Toast for 1 minute.
- Pour in the vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until most of the liquid is absorbed.
- Stir in the frozen peas and cook for 2 more minutes.
- Remove from heat, stir in fresh parsley, and season with salt and pepper.
- Serve immediately.
Notes
- For a spicier paella, add a pinch of red pepper flakes with the paprika.
- You can add other vegetables like zucchini, green beans, or corn.
- Ensure your vegetable broth is warm when adding it to the skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg