It’s time to get cooking again. Vegetarian is the way to go this weekend. I always carve out a day or two, where I forego all meats, just to keep it healthy. Sometimes I have to browse for quite a while before I find a recipe that calls my name, but this one jumped out at me right away. I have visited Spain a few times in my younger years, and of course you have to fall in love with Paella, once you spend time in this beautiful country in Europe. So, making a vegetarian Paella seemed like a no-brainer. This recipe is pretty simple, and of course super delicious. Happy cooking!
What you’ll need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, chopped
- 3 cloves garlic, crushed
- 1 can Rotel diced tomatoes with green chiles
- 1 1/2 cups Arborio Rice
- 1 tbsp tomato paste
- 1 tsp paprika
- pinch of saffron
- 1/2 cup dry white wine
- 1 tsp lemon zest
- `1/2 tsp salt and 1/2 tsp pepper
- 4 oz frozen green beans
In a large frying pan (or cast iron pan), add olive oil and sauté onions for about 5 minutes. Add garlic and sauté for another minute.
Add chopped peppers, sauté for 3 minutes. Add Rotel tomatoes, stir and cook for another minute.
Stir in Aborio Rice. Push rice mixture to the edge of the pan, add tomato paste and paprika in the middle. Let it cook for one minute, then incorporate into the rice mixture. Add salt, pepper and saffron. Stir in wine and simmer for 3 minutes.
Add 3 cups of water and lemon zest. Bring to a boil, then simmer, covered, for 11 minutes. Top with green beans, and simmer for another 4 minutes. Taste test for possible additional salt.