Meatless Paella

This vegetarian version of the classic Spanish dish features saffron-infused rice, bell peppers, and artichoke hearts. A delicious and flavorful option for any meatless meal.

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the onion and cook until translucent, 3-4 minutes.

3. 3

   Add the garlic and cook for about 2 minutes until it is fragrant.

4. 4

   Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.

5. 5

   Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.

6. 6

   Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.

7. 7

   Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.

8. 8

   Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.

9. 9

   Remove the pan from the heat and let sit covered for 10 minutes.

10. 10

    Sprinkle the fresh parsley.

11. 11

    Enjoy!

Comments