Sunshine Vegetable Paella: A Taste of Summer

Summer Vegetable Paella: A Sun-Drenched Spanish Feast

Imagine a sun-drenched Spanish field, captured in a pan. This Summer Vegetable Paella is a vibrant celebration of seasonal bounty, where perfectly cooked rice mingles with an array of garden-fresh vegetables, infused with fragrant saffron and smoky paprika. A delightful vegetarian twist on a classic, it's perfect for a relaxed weekend gathering and sure to impress with its colorful presentation and deeply satisfying flavors. This #paella is a FlavorTrailRecipes.blogspot.com favorite for its vibrant colors and fresh tastes.

Why This Recipe Works

• Vibrant & Colorful: A feast for the eyes as well as the palate.
• Flavorful & Aromatic: The saffron and paprika create a unique and delicious flavor profile.
• Healthy & Light: A perfect summer dish packed with fresh vegetables.
• Impressive Presentation: A show-stopping dish for any gathering.
• Relatively Easy: Easier to make than you might think!

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 200g (7 oz) green beans, trimmed and halved
• 100g (1 cup) frozen peas
• 1 tsp smoked paprika
• Pinch of saffron threads
• 340g (1 1/2 cups) Arborio rice
• 1 liter (4 cups) vegetable broth
• 120ml (1/2 cup) dry white wine (optional)
• 1 lemon, cut into wedges
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat olive oil in a large paella pan or wide skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook for 1 minute more.
2. Add Vegetables: Add bell peppers, zucchini, yellow squash, and green beans. Cook until slightly softened (about 5 minutes).
3. Add Spices: Stir in smoked paprika and saffron. Cook for 1 minute, stirring constantly.
4. Add Rice: Add Arborio rice and stir to coat. Cook for 1-2 minutes, stirring constantly.
5. Deglaze (Optional): If using white wine, add it now and cook until absorbed.
6. Add Broth: Gradually add vegetable broth, one cup at a time, stirring occasionally and allowing the broth to be absorbed before adding more. Continue until rice is cooked through (about 20 minutes).
7. Add Peas: Stir in peas during the last 5 minutes of cooking.
8. Rest Paella: Remove from heat, cover, and let rest for 5-10 minutes.
9. Garnish & Serve: Garnish with lemon wedges and parsley. Serve immediately.

Expert Tips & Variations

• Socarrat: For a crispy bottom (socarrat), increase heat during the last few minutes of cooking.
• Vegetable Variations: Use other summer vegetables like corn, eggplant, or cherry tomatoes.
• Protein Addition: Add chickpeas, white beans, or artichoke hearts for extra protein.
• Spice Level: Add a pinch of red pepper flakes for extra heat.

Serving Suggestions

This #vegetarian paella is delightful on its own, but a simple side salad or some crusty bread would be a wonderful complement. A light-bodied Spanish wine would pair perfectly with the flavors.

More Vegetarian Recipes

For more delicious vegetarian recipes perfect for summer gatherings, visit FlavorTrailRecipes.blogspot.com. We have many more inspiring recipes waiting for you!