EFK Kitchen Ready
EFK Vegetable Paella
A smoky, saffron-scented vegetable paella with short-grain rice, peppers, tomatoes, green beans, artichokes, and peas, finished with lemon and parsley.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- 4 generous servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Warm the vegetable broth and stir in saffron. Keep warm.
- 2. Heat olive oil in a wide paella pan or skillet over medium-high. Add onion and bell pepper and cook 5–6 minutes until softened.
- 3. Add garlic, tomatoes, smoked paprika, salt, and black pepper. Cook 3–4 minutes until the tomato mixture thickens slightly.
- 4. Stir in rice and cook 1 minute to coat the grains. Add warm saffron broth and spread the rice evenly. From this point, avoid frequent stirring.
- 5. Arrange green beans and artichokes over the rice. Bring to a steady simmer, reduce heat to medium-low, and cook 18–22 minutes, rotating the pan if needed, until the rice is tender and most liquid is absorbed.
- 6. Scatter peas over the top for the final 5 minutes. Add a small splash of hot broth if the rice needs more time.
- 7. Increase heat for 30–60 seconds at the end if needed to encourage a light crisp layer on the bottom without burning.
- 8. Rest 5–10 minutes. Finish with parsley and lemon wedges.
Equipment
12- to 14-inch paella pan or wide de Buyer skillet; small saucepan for broth; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wooden spoon.
Food safety & storage
Serve cooked rice promptly. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days. Reheat rice-based leftovers to 165°F and do not leave cooked rice sitting at room temperature.
View this recipe on the original EFK website ↗