Ingredients

• 2 tbsps olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 0.5 tsp saffron threads
• 360 mls (1.5 cups) short-grain rice (like Arborio)
• 960 mls (4 cups) vegetable broth
• 240 mls (1 cup) frozen artichoke hearts, thawed and quartered
• 2 tomatoes, diced
• 240 mls (1 cup) cooked white beans (like cannellini or navy beans)
• 960 mls (4 cups) spinach, roughly chopped
• 240 mls (1 cup) frozen peas
• 1 lemon, cut into wedges
• 1 salt to taste
• 1 black pepper to taste

Instructions

1. Heat olive oil in a large, deep skillet or paella pan over medium heat.
2. Add the diced onion and red bell pepper, and sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic, smoked paprika, and saffron threads, cooking for about 1 more minute until fragrant.
4. Add the short-grain rice to the skillet and stir to coat the grains with the oil and spices.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and let it cook uncovered for about 15 minutes, stirring occasionally.
6. Add the thawed artichoke hearts, diced tomatoes, and cooked beans, stirring gently to combine.
7. Continue to cook for another 10 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Gently fold in the chopped spinach and frozen peas, cooking for another 2-3 minutes until the spinach is wilted and peas are heated through.
9. Season with salt and pepper to taste.
10. Remove from heat and let the paella rest for 5 minutes before serving.
11. Serve with lemon wedges on the side for added brightness and flavor.

Notes

• This vegan paella is rich in flavor and packed with veggies.
• Make sure to use a good quality vegetable broth for the best taste.