Gluten-Free Vegetable Paella

Transform your weeknight dinner with this vibrant and satisfying Gluten-Free Vegetable Paella—a plant-based twist on the Spanish classic that's both nutritious and bursting with bold flavors! This easy-to-make recipe features a medley of colorful vegetables like bell peppers, zucchini, cherry tomatoes, and artichoke hearts, perfectly paired with fragrant saffron-infused gluten-free rice and smoky paprika. Cooked to golden perfection in one pan, this dish is as visually stunning as it is delicious. Ideal for anyone following a gluten-free diet, this hearty paella is seasoned to perfection and garnished with fresh parsley and zesty lemon wedges for an irresistible finish. Perfect as a meatless main course or a stunning centerpiece for gatherings, it's a must-try recipe that combines wholesome ingredients with rich, authentic flavors.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 4 cloves, minced garlic
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 1.5 cups short-grain rice (gluten-free, such as Arborio)
• 4 cups vegetable broth
• 0.25 teaspoons saffron threads
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 0.75 cup frozen peas
• 1 cup, quartered (canned or jarred, drained) artichoke hearts
• 1 large, cut into wedges lemon
• 1 teaspoon or to taste salt
• 0.5 teaspoon or to taste black pepper
• 0.25 cup for garnish chopped parsley

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes or until softened.

Step 3

Add the sliced red and green bell peppers, and cook for another 4-5 minutes, stirring frequently, until they start to soften.

Step 4

Stir in the minced garlic, smoked paprika, ground turmeric, and sweet paprika. Cook for 1-2 minutes to toast the spices and release their aroma.

Step 5

Add the short-grain rice to the pan and stir well to coat the grains with the oil and spices.

Step 6

In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth. Let it sit for a few minutes, then pour the saffron and the rest of the vegetable broth into the pan.

Step 7

Bring the mixture to a gentle simmer and season with salt and pepper to taste.

Step 8

Reduce the heat to medium-low and let the paella cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking. Add more broth if needed to keep the rice cooking evenly.

Step 9

After 15-20 minutes, arrange the diced zucchini, halved cherry tomatoes, frozen peas, and quartered artichoke hearts on top of the rice. Do not stir; let them steam on top of the paella as it finishes cooking for another 10-15 minutes until the rice is tender and the liquid is absorbed.

Step 10

Turn off the heat and let the paella rest for 5 minutes. Garnish with chopped parsley.

Step 11

Serve immediately with lemon wedges on the side for a burst of fresh flavor.

Nutrition Facts

Serving size	2489 grams (2489.0g)

Amount per serving	% Daily Value*
Calories	1623

Total Fat 55.30g	71%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 7.20g
Cholesterol 0mg	0%
Sodium 6614mg	288%
Total Carbohydrate 248.80g	90%
Dietary Fiber 46.30g	165%
Total Sugars 59.00g
Protein 46.50g	93%

Vitamin D 0IU	0%
Calcium 419mg	32%
Iron 16mg	87%
Potassium 4645mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 11.1%

Carbs: 59.3%