Mediterranean Vegan Paella: A Sensational Plant-Based Lunch Recipe with Rich Aromas & Vibrant Flavors!

Allergens

None (gluten-free if using a gluten-free rice)

Ingredients

• 1 cup uncooked Spanish short
• grain rice (such as Bomba)
• 3 cups vegetable broth, low
• sodium
• 1/2 cup green peas, frozen
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup tomato, diced
• 1/4 cup white onion, chopped
• 3 cloves garlic, minced
• 1/2 cup Artichoke hearts, canned (drained)
• 1/2 cup black olives, pitted and sliced
• 2 tbsp. extra virgin olive oil
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. In a large pan, heat the olive oil over medium heat. Add onion and garlic, cook until softened and fragrant, about 3 minutes.
2. Stir in saffron threads, smoked paprika, ground cumin, and turmeric. Cook for another minute to release the aromas of the spices.
3. Add rice and stir well to coat each grain with the spiced oil mixture. Toast the rice for 1 2 minutes until it's slightly golden.
4. Pour in vegetable broth and bring to a boil, then reduce heat to low and cover. Cook for about 15 20 minutes, or until the liquid is absorbed, and the rice is tender.
5. Remove from heat and gently mix in green peas, bell peppers, zucchini, tomato, artichoke hearts, and black olives. Cover and let it sit for a few minutes to warm up the vegetables. Season with salt and pepper to taste.
6. Garnish with freshly chopped parsley or cilantro before serving. Enjoy your Mediterranean Vegan Paella!

Chef’s Insight

The blend of spices creates a complex aroma that will fill your kitchen with warmth and tempt your taste buds. The combination of textures, from the creamy rice to the crunchy vegetables, makes each bite a delightful experience.

Notes

Feel free to customize the vegetables according to your preference.