Description
This Vegan Paella with Artichokes and Peas is a vibrant, one-pan dish filled with fresh vegetables, bold spices, and a rich saffron-infused rice. Artichokes and peas add texture and flavor to this classic Spanish recipe, making it a wholesome, satisfying meal. Whether you’re cooking for a crowd or enjoying a cozy dinner, this paella is sure to impress.
Ingredients
For the paella:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain rice
- 4 cups vegetable broth
- 1/4 tsp saffron threads (optional, for authentic flavor)
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric (for color)
- Salt and pepper to taste
- 1 cup frozen peas, thawed
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green olives, sliced (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the vegetables: In a large skillet or paella pan, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Cook for 5-7 minutes until softened.
- Cook the rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing it to lightly toast.
- Add the broth and spices: Pour in the vegetable broth, saffron threads (if using), smoked paprika, turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10-12 minutes, or until the rice begins to absorb the liquid.
- Add the vegetables: Stir in the peas, artichokes, tomatoes, and olives (if using). Continue to simmer for another 10-12 minutes, or until the rice is tender and the liquid has been absorbed.
- Rest the paella: Once the rice is fully cooked, remove the pan from the heat and cover. Let the paella rest for 5 minutes to allow the flavors to meld together.
- Serve: Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.
- Enjoy: Serve hot as a main dish for a cozy, satisfying meal.
