Craving a vibrant and hearty dish that celebrates the essence of Mediterranean cuisine? This Vegan Paella with Artichokes and Peas is the perfect answer. It’s a colorful, rice and grain-based dish that’s not only visually stunning but also packed with flavor and nutrients. Whether you’re hosting a dinner party or simply looking for a comforting meal, this recipe will impress both vegans and non-vegans alike.
Imagine a warm skillet filled with aromatic saffron-infused rice, tender artichokes, and sweet peas, all harmoniously combined for a delightful culinary experience. This dish is more than just a meal; it’s a celebration of fresh ingredients and bold flavors that will transport your taste buds straight to Spain.
This paella is inherently versatile; you can easily swap in your favorite vegetables or beans for a personalized touch. Ideal for any occasion, it’s a dish that brings people together around the table.
Delicious Vegan Paella with Artichokes and Peas
This Vegan Paella is a delightful blend of saffron-infused rice, artichokes, and peas, creating a satisfying and delicious meal. The flavors are vibrant, with a balance of earthiness and sweetness, making it a perfect option for both weeknight dinners and special gatherings.
Ingredients
- 2 cups bomba or arborio rice
- 4 cups vegetable broth
- 1 teaspoon saffron threads
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 can artichoke hearts, drained and quartered
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Prepare the Broth: In a small saucepan, heat the vegetable broth and add the saffron threads. Let it simmer gently to infuse the flavor.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Cook the Peppers: Stir in the diced red bell pepper and cook for another 2-3 minutes until slightly tender.
- Add Rice: Sprinkle in the rice and smoked paprika, stirring to coat the grains with oil and aromatics. Toast the rice for about 1-2 minutes.
- Combine Ingredients: Pour the saffron-infused broth into the skillet, and add the artichokes and peas. Season with salt and black pepper. Bring to a gentle boil.
- Simmer: Reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid stirring during this time for a nice crust to form at the bottom.
- Serve: Once cooked, remove from heat and let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 9g
- Protein: 8g
- Carbohydrates: 58g
