Roasted Vegetable Paella with Saffron and Smoked Paprika (Vegetarian)

A vibrant and flavorful vegetarian paella featuring roasted winter vegetables like butternut squash, Brussels sprouts, and colorful bell peppers, infused with the aromatic flavors of saffron and smoked paprika. A perfect main course for a cozy evening.

Prep Time

20 minutes

Total Time

60 minutes

Calories

620 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.16/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.75

1poundBrussels Sprouts(halved or quartered if large)

£1.20

2Bell Peppers(different colors, seeded and chopped)

£1.50

4tablespoonsOlive Oil(divided)

£0.40

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.02

1mediumOnion(chopped)

£0.40

4clovesGarlic(minced)

£0.15

1tablespoonSmoked Paprika

£0.25

0.5teaspoonSaffron Threads(infused in warm broth)

£2.50

1.5cupsArborio Rice (or Paella Rice)

£1.20

4cupsVegetable Broth(low sodium)

£0.80

0.5cupDry White Wine (optional)

£1.50

0.5cupFrozen Peas

£0.25

2tablespoonsFresh Parsley(chopped, for garnish)

£0.40

4Lemon Wedges(for serving)

£0.30

Total Cost

£12.63

£3.16 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss butternut squash, Brussels sprouts, and bell peppers with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3.
Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
4.
While the vegetables are roasting, warm the vegetable broth in a saucepan. Add the saffron threads to infuse the broth with flavor and color.
5.
Heat the remaining 2 tablespoons of olive oil in a paella pan (or a large skillet) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
6.
Add the minced garlic and smoked paprika to the pan and cook for another minute until fragrant.
7.
Add the Arborio rice (or paella rice) to the pan and toast for 2-3 minutes, stirring constantly.
8.
If using, pour in the white wine and let it simmer for a minute, allowing the alcohol to evaporate.
9.
Pour in the saffron-infused vegetable broth, making sure the rice is evenly submerged. Bring to a simmer, then reduce the heat to low.
10.
Cook uncovered for 18-20 minutes, or until the rice has absorbed most of the liquid and is nearly cooked through. Do not stir the paella during this time to achieve the socarrat (crispy rice crust) on the bottom.
11.
Gently stir in the roasted vegetables and frozen peas. Cover the pan and cook for another 5 minutes, or until the peas are heated through and the rice is tender.
12.
Remove the paella from the heat and let it rest for 5-10 minutes before serving.
13.
Garnish with fresh parsley and serve immediately with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (400g)

620 kcal / 2594 kJ

Carbs

78g

30% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

17 g

19% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a deeper flavor, use homemade vegetable broth.

If you don't have a paella pan, a large skillet with a wide base will work. Aim for a thin layer of rice to encourage even cooking and socarrat formation.

Don't stir the paella too much after adding the broth, as this will prevent the socarrat from forming.

Feel free to add other vegetables like artichoke hearts, green beans, or mushrooms to the paella.

If the paella is drying out too quickly, add a little more broth.

Cooking Equipment

Oven

Stove

Paella Pan (or large skillet)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, use homemade vegetable broth.

If you don't have a paella pan, a large skillet with a wide base will work. Aim for a thin layer of rice to encourage even cooking and socarrat formation.

Don't stir the paella too much after adding the broth, as this will prevent the socarrat from forming.

Feel free to add other vegetables like artichoke hearts, green beans, or mushrooms to the paella.

If the paella is drying out too quickly, add a little more broth.

Roasted Vegetable Paella with Saffron and Smoked Paprika (Vegetarian)

Ingredients

Instructions