Vegetable Paella

Name: Vegetable Paella
Cuisine: Spanish
Ingredients: Lemon wedges, for serving a large ovenproof skillet, saucepan, or paella; Lemon wedges, for serving a large ovenproof skillet, saucepan, or paella; Lemon wedges, for serving a large ovenproof skillet, saucepan, or paella; Lemon wedges, for serving a large ovenproof skillet, saucepan, or paella; 3 tablespoons chopped fresh Italian parsley; 2 or 3 vegan sausage links, cut into ¼-inch slices (optional); 3 cups vegetable broth or water; 3 cups vegetable broth or water; 1½ cups uncooked Arborio rice; ½ teaspoon ground fennel; ½ teaspoon dried oregano; ½ teaspoon smoked paprika; Pinch of saffron threads or ¼ teaspoon ground turmeric; Pinch of saffron threads or ¼ teaspoon ground turmeric; ½ teaspoon salt; ½ teaspoon red pepper flakes; 1½ cups thawed frozen or canned artichoke hearts, quartered; 1½ cups thawed frozen or canned artichoke hearts, quartered; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1 cup fresh or thawed frozen peas; 1 cup fresh or thawed frozen peas; 1 tablespoon olive oil; 1 red bell pepper, seeded and diced; 1 medium-size Spanish onion, chopped; 1 yellow or green bell pepper, seeded and diced; 1 yellow or green bell pepper, seeded and diced; 1 (28-ounce) can fire-roasted diced tomatoes, undrained; 5 garlic cloves, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Paella is traditionally made with Spanish Valencia rice, but I use Arborio rice because it’s easier to find. The saffron is traditional, but turmeric may be used instead to achieve the same golden color at a fraction of the cost. This dish is both gluten-free and soy-free without the optional vegan sausage.

Ingredients

1 tablespoon olive oil
1 medium-size Spanish onion, chopped
1 red bell pepper, see

Europe
Spain
Stew
Vegan
Gluten-free

Method

Preheat the oven to 375°F. Heat the oil in pan over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes. Stir in the tomatoes with their juices, broth, rice, fennel, oregano, paprika, saffron, salt, and red pepper flakes