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.
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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!
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
- 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.
- After about 5 minutes, add the tomatoes, bay leaf, garlic powder, paprika, turmeric, salt, and pepper. Cook for a couple minutes before
- 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.
- Once cooked, add the fresh cilantro, chopped almonds, and olives. Cook for a few more minutes.
Keywords: spicy veggie paella
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