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Transport your taste buds to Spain with this vibrant vegetarian paella! Packed with saffron-infused rice, colorful veggies, and artichokes, this dish captures the essence of traditional paella without the seafood. It's as beautiful as it is delicious!
Heat olive oil in a paella pan or large skillet over medium heat.
Add chopped onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in minced garlic and diced tomato, cooking for another 2-3 minutes.
Add saffron threads to the vegetable broth, stirring well, and then add to the pan.
Stir in arborio rice, making sure the rice is well coated with the oil and veggies.
Add salt, black pepper, and paprika, mixing well.
Add the vegetable broth to the pan and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes without stirring.
After 20 minutes, add the peas, artichoke hearts, and green beans on top of the rice.
Cover and cook for another 5-7 minutes, until the veggies are tender and rice is fully cooked.
Remove from heat and let it sit for 5 minutes before serving.
Serve with lemon wedges on the side.
