This spicy veggie paella is packed with fresh, seasonal vegetables blended with spices to create a delicious meal that will delight anyone you make this for!
Growing up in Kansas in an Indian household, “paella” wasn’t a term you heard….ever. It wasn’t until I moved to the East Coast that my taste buds got a chance to experience different cuisines. And that’s when I officially fell in love with food. I lived in Pittsburgh for grad school and that city had the best restaurants. I loved going out to eat and trying something new every week. It’s also when I met the Spanish paella.
I love all the ingredients that go into this dish. Especially when the ingredients are fresh and haven’t been sitting in the fridge too long.
Spicy Veggie Paella
This spicy veggie paella is packed with fresh, seasonal vegetables blended with spices to create a delicious meal that will delight anyone you make this for!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings
Ingredients
- 1 cup paella rice
- 2 to matoes cored and chopped
- 1 shallot thinly sliced
- 2 cups sweet pepper cut in strips
- 1/2 olives sliced in half
- 1 cup fresh cilantro
- 2 tablespoons oil I use avocado oil
- 1 bay leaf
- 1/4 cup chopped almonds
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- sea salt and pepper to taste
Instructions
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To a medium heated pan, add the oil. Once heated, add the shallots, sweet peppers, and rice. Stir until the veggies and rice are coated in oil.
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After about 5 minutes, add the tomatoes, bay leaf, garlic powder, paprika, turmeric, salt, and pepper. Cook for a couple minutes before
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Add 3 cups of water and stir. Bring the water to a boil. Cover and reduce the heat to low. Let the rice simmer until it's tender and the liquid is absorbed. This should take around 30 minutes.
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Once cooked, add the fresh cilantro, chopped almonds, and olives. Cook for a few more minutes.
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