Vegetable Paella

The vegetable paella is a tribute to the garden and one of the most iconic dishes in our cuisine in its lightest and healthiest version. By combining the freshness of seasonal vegetables with the perfect grain of rice, we create a dish full of nuances, aromas, and color. Thanks to the use of Bonsalt, we can enhance the natural flavor of each vegetable and the saffron without adding sodium, turning this classic into an ideal option for caring for cardiovascular health without giving up the pleasure of a good rice dish.

Estimated time: 45 minutes.

Difficulty: ⭐⭐⭐.

Servings: 4 people.

Number of people and some extra details:

This recipe is calculated for 4 diners. Vegetable paella is an excellent source of fiber, vitamins, and slow-digesting carbohydrates. The key to a good result lies in the initial "sofrito" and in respecting the rice cooking times so that it turns out dry and separate. As it is a 100% plant-based recipe, it is suitable for vegan and vegetarian diets, providing a complete and balanced meal.

Ingredients

• 320g of bomba rice (or high-quality round rice).

• 1 liter of homemade vegetable stock.

• 1 red bell pepper.

• 1 green bell pepper.

• 200g of flat green beans.

• 2 fresh artichokes.

• 100g of garrofó (or cooked white beans).

• 2 ripe tomatoes, grated.

• 4 tablespoons of .

• Bonsalt Extra Virgin Olive Oil (to taste).

• Saffron threads, a pinch of sweet paprika, and a sprig of fresh rosemary.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

Professional Step-by-Step Preparation

1. Preparing the vegetables:

Wash and slice the peppers into strips, cut the green beans into pieces about 3 cm long, and clean the artichokes, keeping only the heart cut into quarters. In the paella pan (or a large skillet), heat the extra virgin olive oil and sauté all the vegetables over medium heat until they are nicely browned.

2. The base sofrito:

Move the vegetables toward the edges of the paella pan and add the grated tomato in the center. Cook until the tomato water has evaporated and it turns a deep red. Add the sweet paprika, stir quickly so it does not burn, and immediately add the rice to coat it in the sofrito (sautéing it for a couple of minutes with the sauce).

3. Cooking the rice:

Add the hot vegetable stock, the saffron threads, and a generous pinch of Bonsalt. Spread the rice and vegetables evenly across the surface. Cook over high heat for the first 8-10 minutes.

4. Resting and aroma:

Lower the heat and cook for another 8-10 minutes. In the last 5 minutes, place the sprig of rosemary on top so it infuses the rice with its aroma. Once the stock has evaporated and the rice is perfectly cooked, turn off the heat. Cover the paella with a clean cloth and let it rest for 5 minutes before serving.

This vegetable paella is the perfect choice for a Sunday meal with friends or family. Go ahead and make it, and enjoy all the flavor of the garden in the healthiest way possible!