Ingredients

• 2 tbsps olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 3 garlic cloves
• 1 tsp smoked paprika
• 0.5 tsp saffron threads
• 300 gms (0.67 lb) short-grain paella rice
• 900 mls (3.75 cups) vegetable broth
• 400 gms (0.89 lb) canned chopped tomatoes
• 200 gms (0.44 lb) artichoke hearts
• 150 gms (0.33 lb) frozen peas
• 1 lemon
• 2 tbsps fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Heat the olive oil in a large paella pan over medium heat.
2. Finely chop the onion, red bell pepper, and green bell pepper. Mince the garlic cloves.
3. Add the chopped onion, red bell pepper, and green bell pepper to the pan. Sauté for 5-7 minutes until the vegetables are softened.
4. Stir in the minced garlic, smoked paprika, and saffron threads. Cook for an additional 1-2 minutes.
5. Add the paella rice to the pan and stir to combine with the vegetables and spices.
6. Pour in the vegetable broth and canned chopped tomatoes (with their juices). Stir well and bring to a simmer.
7. Reduce the heat to medium-low and cook for 15 minutes without stirring, until the rice is partially cooked.
8. Gently stir in the artichoke hearts and frozen peas. Season with salt and black pepper.
9. Cover the pan with a lid or aluminum foil and cook for an additional 10 minutes, or until the rice is fully cooked and has absorbed the liquid.
10. Remove the pan from the heat and let the paella rest, covered, for 5 minutes.
11. Quarter the lemon and chop the fresh parsley.
12. Garnish the paella with lemon wedges and chopped parsley before serving.
13. Serve the paella warm, directly from the pan.

Notes

• This is a delicious and healthy vegetarian paella.
• Perfect for a family dinner or a special occasion.