Are you ready to embark on a culinary adventure that transports your taste buds straight to the vibrant streets of Spain? Our Grilled Vegetarian Paella with Basil Tomato Slaw is not just a dish; it's a celebration of flavors that will leave you craving more! This delightful recipe combines the heartiness of Arborio rice with a medley of colorful vegetables and a refreshing slaw that adds a burst of freshness. Perfect for a cozy dinner or impressing your guests at a gathering, this paella is both easy to make and utterly delicious. Dive into this recipe and discover the magic of Spanish cuisine right in your kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup green peas
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for slaw
- 2 tomatoes, diced
- 1 tbsp olive oil
Instructions
- Begin by preparing all your ingredients. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch. Set aside.
- In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the diced red and green bell peppers, cooking for another 5 minutes until they begin to soften.
- Sprinkle in the smoked paprika, salt, and pepper, stirring to combine all the flavors.
- Add the Arborio rice to the skillet, stirring it into the vegetable mixture to coat the grains with the oil and spices.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Allow it to simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- During the last 5 minutes of cooking, add the green peas to the rice, stirring gently to incorporate.
- While the paella is cooking, prepare the basil tomato slaw. In a mixing bowl, combine the diced tomatoes and finely chopped fresh basil. Season with salt and pepper to taste, and toss gently to combine.
- Once the paella is done, remove it from the heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.
- To serve, fluff the paella with a fork and plate it alongside a generous portion of the basil tomato slaw. Enjoy your Grilled Vegetarian Paella with Basil Tomato Slaw!
Tips
- Prep Your Ingredients: Take the time to chop and measure out all your ingredients before you start cooking. This will streamline the process and ensure that you don’t miss any steps.
- Rinse the Rice: Rinse the Arborio rice under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture for your paella.
- Use a Wide Pan: If you have a paella pan, great! If not, a large skillet will work just fine. The key is to use a wide pan to allow the rice to cook evenly.
- Don’t Rush the Cooking: Allow the rice to simmer undisturbed for the recommended time. This helps develop the flavors and gives the rice a nice texture.
- Customize Your Vegetables: Feel free to add other vegetables like zucchini or artichokes to the mix. This is a versatile dish, and you can tailor it to your taste!
- Let It Rest: After cooking, let the paella sit covered for about 5 minutes. This resting period allows the flavors to meld together beautifully.
- Serve with Style: Fluff the paella with a fork before serving, and don’t forget to garnish with extra fresh basil for that vibrant touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
