Spicy Vegan Paella with Mixed Vegetables and Artichoke Hearts

Allergens

None, this recipe is free from common allergens.

Ingredients

• 2 cups Arborio or short
• grain rice
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup artichoke hearts, quartered
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• 3 cups vegetable broth, warmed
• 1 cup white wine
• 1 cup cherry tomatoes, halved
• Salt and black pepper, to taste
• 1/2 cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion and bell peppers, sautéing until softened and fragrant, about 5 minutes.
2. Stir in the minced garlic, smoked paprika, cayenne pepper, ground cumin, and crushed saffron threads, cooking for another 1 2 minutes to release the flavors of the spices.
3. Add the rice, stirring to coat it evenly with the spice mixture, then pour in the vegetable broth and white wine. Season with salt and black pepper to taste.
4. Bring the liquid to a boil, then reduce the heat to low and cover the pan. Simmer for about 15 minutes or until the rice is almost cooked through but still has a slightly firm texture.
5. Uncover the pan, stir in the artichoke hearts and cherry tomatoes, and cook for another 5 7 minutes or until the rice is tender and has absorbed all the liquid.
6. Remove from heat and let it rest for about 10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.

Chef’s Insight

Be patient when cooking the rice to achieve the perfect texture.

Notes

This recipe calls for saffron threads, which can be expensive but add a unique flavor and color to the dish. A small amount goes a long way!